This is a variation of one of my favorite Indian breakfasts. The original recipe is a crispy dosa made from semolina, wheat flour, rice flour and flattened rice. Adding veggies, spices and herbs makes this a more hearty healthful anytime meal. This is perfect served hot with your favorite chutney. I personally love this with curry leaf chutney.
1 cup rice flour
1 cup wheat flour
1/2 cup flattened rice (available in your local indian store as thick poha)
1/2 cup semolina
1 cup warm water
3-4 cups room temperature water
4 tbsp canola oil + additional oil that will be needed for making the pancakes
5 indian green chillies, finely chopped
1 1/2 inch piece of ginger, peeled and finely chopped
1 1/2 tsp mustard seeds
1/2 tsp asafoetida powder
1 tsp cumin powder
1 1/2 tsp coriander powder
4 dried red chillies, broken into small pieces ( I use the Indian kind, long red and smooth)
1 red onion, peeled and diced
2-3 cups chopped fresh cabbage
1/2 cup chopped fresh cilantro
2 – 3 tsp kosher salt
In a large mixing bowl, soak the flattened rice in 1 cup of warm water. Set aside for 10 minutes.
In the mean while, in a small pan, heat the oil over medium-high heat. Add the mustard seeds and in about 30 seconds you will notice spluttering. Add the chillies, ginger, asafoetida and fry for another 30 seconds.
Drop the heat to low, add the dried red chillies and continue cooking for another minute until the red chillies are toasted and dark brown. Set this mixture aside.
The flattened rice that is soaking would have increased in volume and absorbed most of the water.
To this, add the measured semolina, wheat and rice flour along with 1 1/2 tsp of salt. and mix this well together. Pour in 2 cups of water while stirring and mix well together so there aren’t any lumps.
To this mixture, add the chopped onions, cabbage and the remaining 1 1/2 tsps of salt. Add another cup of water and mix well together. The batter should be in pancake batter consistency, not too thick, nor thin. It should be pourable, yet thick enough to be spreadable. You would have added 3 cups of water by this time, so use your judgment and add the 4th cup only if needed.
Add the fried spice mixture, and cilantro and mix this all together. Check for seasoning, add more salt if needed.
Let the batter rest for 10 minutes so all the flours have time to bind and the flavors of the spices and veggies have had time to marinate.
In a large flat grill pan, generously coat with non stick spray, and drizzle a tbsp of canola oil. Over low heat, ladle in a dollop of batter. I could fit three medium sized ones in my pan. Depending on the size you may want to make one to three at a time. Increase the heat to medium-high and let crisp on one side for 3-4 minutes until the edges become crispy. Use a flat spoon, turn them over and slightly flatten them with the back of your spoon. Cook over medium heat for another 5-7 minutes until completely done.
The critical piece here is heat control. You want the heat to be low when ladling in the batter. Spoon additional oil around the sides if needed, and cook the first side over medium high heat so this is the ‘crispy’ side. Once you turn this over, the heat should be medium so the veggies and batter is cooked through completely along with getting browned on the bottom as well. Stack and serve with your favorite chutney.