Flaxseed Amaranth Vermicelli Dosais/Crepes

Want to clarify to my dear non- Indian friends that Dosais are can be loosely and broadly defined as egg less crepes, solely based on how they are spread out on a pan and the consistency of the batter...

This past weekend was a time to experiment for two events that I wanted to send an entry to - First Akhila's event Dish Starts With F and Priya of Mharro Rajasthan's Flaxseed event. The net result was happy and dosais tasted good although I think I would try some things differently the next time I make them – Use less amaranth and perhaps add some sooji or cream of wheat…

Ingredients

¾ cup of Amaranth flour

¼ cup flaxseed powder

1cup of vermicelli /Semiya (dry roast until lightly browned)

½ cup of rice flour

½ cup of chappati atta or whole wheat flour

½ cream of rice

2 green chilies finely chopped

1 tsp of ginger powder

Salt

½ tsp of cumin seeds

¼ tsp of asafetida

Preparation

Add water to the ingredients above to the consistency of  Rava dosais

Heat the dosai pan , add some non-sticky spray and see the batter splutter and create craters like the rava dosai – don’t be discouraged if the first couple rip – mine did, which is why I was thinking of adding the cream of wheat to give the batter resistance to breakage.

Cook well on both sides using ½ tsp of olive oil

Serve crisp, brown with Molaga podi or chutney – As you can see I kept it simple!

Day two of my blogging marathon with Srivalli. 

In it with me are: Divya,  Harini, Jay, Kamalika, Ila,  Padma Rekha Pavani Priya's Recipes Suma Gandlur Vatsala Priya Vaasu Veena Krishnakumar

Sending this to Mharro Rajasthan's Event 

and to Akila's Event

 Nivedita's Event Only Original Recipes, Pari's Announcement