(Above): Maharani Crepe Dosa (Siliconeer)

It’s for the queen, she wants it all. Well, here’s a recipe that has a taste of South, North, East and West, all at once, and it is healthy, writes Sudha Gupta.

 

Ingredients:

For dosa crepe batter:

  • ½ cup grated fresh beetroot
  • 1½ cup sooji (semolina flour)
  • ½ cup oatmeal
  • ½ cup urad dal
  • 2 tsp. salt
  • ¼ cup yogurt
  • 2 tsp. grated ginger
  • 1 tsp. methi seeds (fenugreek seeds)

For crepe filling:

Veggies:

  • 1 cup finely chopped cabbage
  • ½ cup grated carrot
  • ¼ cup finely chopped green bell pepper
  • 2 tsp. chopped green chili
  • 2 tsp. grated ginger
  • 3 tsp. oil
  • 3-4 curry leaves
  • pinch of asafoetida powder
  • 2 tsp. black mustard seeds

Paneer:

  • 1 cup grated paneer
  • ½ cup chopped onions
  • ¼ cup finely chopped cilantro
  • salt to taste
  • 1 tsp. garam masala
  • 1 tsp. amchur powder
  • ½ tsp. black pepper powder
  • 1 tsp. ajwain seeds (carom seeds)
  • 3 tsp. oil

Final Prep:

  • 1 cup grated sharp cheddar cheese or Amul cheese.
  • ¼ cup schezwan sauce
  • cooking oil
  • ketchup (as accompaniment)

 

Method:

BATTER: Soak all batter ingredients except beetroots and methi seeds together for 12 hours. Put in the grinder and add grated beetroots and water, then churn to make batter for dosa crepe. Add 1 tsp. methi seeds.

FILLING VEGGIES: Mix everything together. For tempering cabbage mix, heat oil in a pan, add a few curry leaves, a pinch of asafoetida powder and black mustard seeds.

When the ingredients start tempering, add all vegetables and stir fry 4 to 5 minutes. Do not add salt in vegetable. Take out in a bowl and set aside.

FILLING PANEER: Heat oil in a pan, add chopped onions and ajwain seeds. Fry till light brown. Add paneer, salt and all spices, add cilantro, mix well and turn off stove.

Now mix this paneer mixture with the earlier cabbage mix. Take out in a bowl and set aside.

FINAL PREP: Heat tawa (flat pan) and when it becomes hot, leave flame at medium.

Grease tawa with oil, put 2 tbsp. batter on tawa to make 7-inch circles of dosa. When the batter spread starts drying, add ¼ cup paneer and cabbage mix and spread it to cover the half-circle of the dosa.

Spread 1 tbsp. grated cheese on the paneer and cabbage mixture and add a few drops of schezwan sauce. (Add as desired to taste your spice level).

Fold the other half of the circular dosa and cook both sides till crispy.

Remove from pan and serve hot with ketchup.