Crisp Lacy Semolina Crepes with Onion and Black Pepper

What you need

• 100 g (3.5 oz) fine semolina, also sold as rava or sooji
• 100 g (3.5 oz) rice flour
• 50 g (1.75 oz) plain flour
• 250 ml (1 cup) sour buttermilk, or thin plain yogurt
• 500 ml (2 cups) water
• 1 tsp cumin seeds
• 1 tsp black peppercorns, coarsely crushed
• 1 tbsp fresh ginger, peeled and grated
• 2 green chilies, finely chopped
• 1 sprig curry leaves, leaves torn
• 1 onion, medium, finely chopped
• 3 tbsp fresh coriander, chopped
• 5 tbsp neutral oil, for tempering and cooking
• salt, to taste

Method

Restated from the original video

1. 1

   Whisk the semolina, rice flour and plain flour together in a large bowl.

2. 2

   Whisk in the buttermilk and water until the batter is thin and pourable, like light cream. Season with salt.

3. 3

   Rest the batter for 15 min. It thickens as the semolina swells, so loosen it with a splash of water.

4. 4

   Heat 1 tbsp of the oil in a small pan. Fry the cumin seeds and crushed peppercorns for 30 seconds.

5. 5

   Add the ginger, chilies, curry leaves and onion. Fry until the onion just softens, 1-2 min.

6. 6

   Stir the onion mixture and the coriander into the batter.

7. 7

   Heat a flat nonstick or cast-iron griddle over medium-high heat until a drop of water sizzles away at once.

8. 8

   Stir the batter well, since the semolina sinks. Ladle it from about 15 cm (6 in) up, starting at the outer edge and circling inward, so it lands in a thin lacy net. Do not spread it.

9. 9

   Drizzle about 1 tsp oil around the edges. Cook until the underside is golden and crisp and the edges lift, 2-3 min.

10. 10

    Fold the dosa in half and lift it off. If the top still looks pale, flip it first and cook for 30 seconds.

11. 11

    Repeat with the rest of the batter, stirring it before each dosa. Serve hot, while still crisp.

Imported from archanaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.