Whole Wheat Crepes / Dosa

    Whole Wheat Crepes/ Dosa are instant. As the recipe calls for baking soda, batter doesn’t need fermentation. On the same note, once made batter stays well for 2-3 days in refrigerator. Batter takes only 4-5 min to prepare literally. This recipe makes about 8 crepes of 8 inch each.

Ingredients:
1. Whole Wheat Flour - 1 Cup
2. Wheatlets / Sooji - 2 TBSP
3. Oil - 1 TBSP  (Vegetable/ Canola/ Saffola/ Extra Virgin Olive Oil)
4. Black Pepper - 1/4 TSP - Powdered
5. Carom Seeds - 1/2 TSP
6. Sugar - 1 TSP (Brown/ Molasses/ Honey/ Powdered White/White)
7. Baking Soda - 1/2 TSP
8. Water - 1 and 1/4 Cups
9. Salt - 1/2 TSP

Method:
1. Mix whole wheat flour and wheatlets.

2. Get all the spices together. Add spices and oil into the flour. Mix in water little by little to avoid lumps while whisking the batter together. Heat the griddle while you whisk together a consistent batter, runny than pancake batter.

3. Sprinkle few drops of water on griddle to make sure it is hot. Use a ladleful of batter and spread it across in circular motion. While I am using nonstick griddle I avoid using any oil. You could use a spoonful of oil around the crepe. 

4. Once done, turn it over for only few seconds. Crispy crepe is ready to serve. You can accompany with Cilantro Chutney/ Tomato Chutney/ Coconut Chutney/ Peanut Chutney.