BM#4 ~ Multi Grain - Legume Crepes with Spicy Onion Chutney

Erra karam dosas with blueberry - banana milkshake

Here are some nutritious, multi legume - grain crepes on the second day of this BM#4.

Bloggers who are participating in this marathon are
Diabetes Diet/Management: Me, Kamalika, Smitha
Kid Friendly Recipes: Anusha, Cool Lassi(e)
Seven Days of Soup: Priya Suresh
Seven Days of Indian Bread: Jayasree, Pavani
Seven Days of Cakes:  Priya Vasu
Seven Days of Preserves: Gayathri Kumar, Vaishali
30 Minutes Meals: Priya Mahadevan, Srivalli

Of all the dosa / crepe batters I prepare, I would label this particular one the healthiest. Basically, all grains and legumes found in any Indian kitchen can be sneaked in here. The recipe can be altered depending upon one's preference and the availability of the ingredients. I got hold of this recipe from M's aunt, who had taken the trouble to write all the recipes she knows, neatly categorizing them for her daughters. Usually, folks in our family who are interested get copies of it.
You can use each ingredient in their whole form and get them ground in a flourmill, if you are fortunate enough to have one near by. A large quantity of flour can be ground and stored in this way. Or else grind them at home in a mixer / blender in small quantities.

Ingredients in the original recipe:
1 kg wheat berries
100 grams barley
50 grams soya flour
1/2 kilogram (All combined)- Toordal, urad dal, moong bean (whole, green colored), chanadal, jowar, millet, rice, ragi, peanuts and sabudana (tapioca)

My adaptation:
I used the flours I had and ground the remaining ingredients. Additionally I added red chori beans, green lentils, quinoa and flax seed meal.

Ingredients (Make 5 cups):
2 & 1/2 cup wheat flour
1/4 cup barley
2 Tbsp each - brown rice, ragi, millet, quinoa, soya flour, toordal, besan/chanadal, urad dal, moong dal, red chori beans, green lentils,  peanuts, sabudana, flax seed meal



Grinding the flour:
Combine the flours in a mixing bowl. Finely grind the remaining grains and lentils in a blender / mixer. Sieve if needed and add them as well to the bowl. Mix all the flours well and store in an air tight container.

Making dosa batter:
Add water (or even butter milk may be added) to the flour as needed to form a batter of pourable consistency like dosas. Mix in salt as per taste and your dosa batter would be ready.

Making dosas:
Heat a tawa / griddle. To check whether the griddle is ready, sprinkle a few drops of water on it. The water should sizzle and evaporate. Pour a ladle full of batter on the griddle and spread it into a thin circle with the help of the backside of the ladle. Take 1/4 tsp of oil and spread around the edges of the dosa. Cook until the lower side starts to brown. Flip the dosa, spread some oil around the dosa again and cook for a few seconds. Repeat the process with the remaining batter.

It can be served with any chutney or sambhar. Our dosas were done erra karam style - spicy onion chutney was applied while making dosas and no side dish was needed.



For erra karam recipe and how to apply them on dosas, check
1. Erra karam dosas
2. Erra karam masala dosas
This goes to
1. Krithis's Breakfast Club - Pancakes, an event originally started by Helen.
2.  Srivalli's Breakfast Mela.

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