The temperature began dropping last week and my response was to make an warming Indian meal. I hankered for Indian crepes but didn’t want to ferment and grind batter. Something simple was in order and rava dosas came to mind. The southern Indian crepe is made with readily available ingredients and the batter does not require fermentation. Mix it up and an hour later, it’s ready.
I had them with a light curry, chutney and raita. The next day we had the crepes for lunch with a dollop of yoghurt that I mixed up into a quick raita, and a salad. I based the recipe below from one in Julie Sahni’s magnificent Savoring India cookbook.
She used bell pepper and lots of serranos and dried chile flakes. I dialed up the fruity fresh chile heat by using pasilla and Fresnos and lowered the others. Regardless of the chile combination, the result was something to rave about. We didn’t mind eating rava dosas two days in a row.