Oh, it’s Sunday! I really want to curl up on my sofa, laze around watching Netflix all day.
I slowly maneuver myself towards my coffee pot. I ask my little baby bear, who’s watching his favorite show, if he’s eaten something. He then issues a quick sweet demand: “Can you please make me pancakes?” Turning away from him, I let out an annoyed sigh, with eyebrows almost touching the back of my head. I feel sort of obligated to make him some, as I denied him pancakes even last week for the same reason: we didn’t have eggs. I didn’t have eggs today too. He has to go to his cricket practice at 9.00 a.m. I have to wake my mind up.
The next option was to make these Indian style pancake/crepes. He ate them and quickly gave me a kiss with a happy smile. Off he went to cricket.
My mom worked, so every morning was controlled chaos. I never knew about the morning rush; it all looked so smooth then. Those mornings were my ever-delicious memories. She being the most sweetest person would yield to all my demands (oh, what a fool I was then). Her office bus picked her up from the corner at 8.50 a.m. The concept of a cook or a helper was known but not taken advantage of in my household. So, she had a lot to take care of in the mornings. I remember that there were days when I craved something at 8.00a.m, and she would make it for me. She knew how to make a variety of food and cooked in a jiffy. Never saw her sigh or raise a brow. She cooked with passion and fed me with love. This was a breakfast I craved a lot then and she made a lot of.
We called it Sweet dosa, as we’d never heard of pancakes or crepes then. This does remind me a lot of my morning breakfast. The “sweet dosa” is crispy, caramalized on one side and slightly softer on the other. This recipe calls for jaggery and I don’t find any other sugar working as well as this does. Jaggery has an intense caramalized buttery flavor, it’s a must. The cashew pieces crunch up a bit when cooked and are absolutely out of this world. A touch or more of clarified butter/ghee gives it the finishing touch.
- 2 cups all purpose flour(maida)
- ⅓ cup fine rice flour
- ¾ cup jaggery/panela
- ⅓ cup small pieces of cashew
- ⅓ cup cup fresh grated coconut or thinly sliced coconut
- ¼ tsp salt
- 3-4 cups of water
- Vegetable oil to cook the dosa/crepe
- Clarified butter to add just before serving(optional, but very important for the authentic flavor)
- In a mixing bowl, add the all purpose flour/maida.
- Add in the rice flour, cashew pieces, salt.
- Shave the jaggery/panera finely, add it to the flour mixture.
- Add the grated coconut or finely sliced to the flour and mix all with water.
- DO NOT add all the water at once. Mix ½ cup at a time and use a whip to get all the flour to mix well. The batter should be a thin one like a crepe batter. If the batter is thick, you will not achieve a crispy dosa.
- Use a non stick pan to be thin dosas/crepe. Pour one large ladle of batter on to a medium hot pan and swirl the pan around to make an even perfect dosa/crepe. Use ½ tsp oil to cook the dosa/crepe.
- These are best served hot with a tsp of clarified butter smothered on top.