These Indian-style pancakes aka dosas are made using roasted semolina and vermicelli, and you can load them with as many veggies as you want. They taste absolutely fantastic, and make for a hearty breakfast, a lovely change from the usual.
I made these vermicelli and semolina vegetable pancakes recently, adapting the recipe from Chandra Padmanabhan’s cookbook, Dosai. They were much loved by everyone at home, and I know for sure that I am going to making them regularly henceforth.
Here’s how I made these vermicelli and semolina vegetable pancakes.
Ingredients (makes 6-7 pancakes):
- 1/2 cup roasted fine semolina (rava)
- 1/2 cup roasted vermicelli
- Salt, to taste
- 2 tablespoons wheat flour
- 2 tablespoons rice flour
For the tadka:
- 1 teaspoon oil
- 1 teaspoon mustard seeds (rai)
- A pinch of asafoetida (hing)
To be ground into a powder:
- 1 teaspoon black peppercorns
- 2 tablespoons almonds
- Oil, as needed to make the dosas
- A few stalks of fresh coriander, finely chopped
- 1/2 cup sour buttermilk
- 1 medium-sized onion, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 green chilli, very finely chopped
- A few fresh curry leaves
- Take the roasted semolina and vermicelli, salt to taste, wheat flour and rice flour in a large mixing bowl.
- Grind the black peppercorns and almonds to a coarse powder, using a mixer. Add this powder to the ingredients in the mixing bowl.
- Heat 1 tablespoon of oil in a pan, and add in the mustard seeds. Allow them to splutter. Add in the asafoetida, and let it stay in for a couple of seconds. Switch off gas, and add this garnish to the ingredients in the mixing bowl.
- Add in the finely chopped coriander, onion, ginger-garlic paste, chopped green chilli and torn curry leaves, along with the sour buttermilk.
- Add in enough water to make a batter that is neither too thick nor too runny. Let the batter stand, covered, for about 30 minutes.
- Post 30 minutes, you can proceed to making dosas with the prepared batter. At this stage, add in more water and seasonings if the batter looks too thick.
- To make the dosas, heat a tawa until droplets of water dance on it. Now, lower the flame to medium, and pour a ladle of the batter in the centre of the pan. Spread it out into a thick circle. Add some oil around the dosa. Let the dosa cook till it gets brown on the bottom, uncovered, and then flip it over. Let the dosa cook on the other side till brown. Transfer to a serving plate. Serve immediately.
- Make sure you use the fine variety of semolina, for best results.
- I used roasted vermicelli and semolina to make these pancakes. I am guessing it would be fine even if I had not roasted these ingredients.
- Other vegetables like carrots (grated) and tomato (pureed) can be added to the dosas as well.
- You can add a dash of garam masala and/or amchoor for flavour. I skipped them.
- Roasted and coarsely crushed peanuts can be added to the dosa batter, for flavour, too.
- Increase/decrease the quantity of green chillies you use, depending upon your taste preferences.
- Use buttermilk that is sour, but not overly so, for best results.
- The original recipe calls for grinding together 1/2 teaspoon black peppercorns, 1 tablespoon cashewnuts, 1 tablespoon pistachios and 1 tablespoon almonds, and then adding them to the batter. I have used just 1/2 teaspoon black peppercorns and 2 tablespoons of almonds instead.
- If you want the dosas to be more sour, keep the batter out for a longer time after mixing. I kept some batter out for 3-4 hours, and the dosas tasted great.
- I am guessing you can skip adding the almond powder and pepper powder to the batter. Instead, you could just add more finely chopped green chillies.
You like? I hope you will try out these semolina and vermicelli pancakes at home, too, and that you will love them as much as we did!
This post is for the Foodie Monday Blog Hop. The theme for the week is ‘Pancakes’.