I always try to make our dinner healthy with minimal effort and mostly turn to chapathis / wheat crepes. But chapathis require making a side dish and the huss generally prefers varieties to be shown in the side dishes. So whenever I turn up late from office, I make these wheat crepes with a simple chutney. I wanted to make something sweet for our dinner yesterday night as I was craving for a mild sweet but with no refined sugar. I called up amma and she suggested to go for a jaggery-coconut filling but then having anything coconut-y at night has increased heart burns for me and hence that option was crossed out.
That was when I came up with the idea of adding jaggery syrup in the batter but amma was doubtful of this as she said that jaggery will result in sticky wheat crepes and will be difficult to pull from the dosa tawa. Had a gut feeling that I could pull this off and hence went on with my idea. The trick is getting the batter right and then roasting the crepes till it pulls off from the tawa on its own self. Add jaggery syrup till you get the desired sweetness and then thin the batter with water. This will do the trick.
How I Made it:
In a mixing bowl, add the wheat flour, jaggery syrup and salt and mix without lumps. Thin out the batter with water. Heat oil in a dosa tawa. Spread a ladle of batter as thin as possible. Allow to brown and then flip over. This might be a bit tricky as the dosa will be a bit sticky due to addition of jaggery syrup. So gently flip over. When brown on the other side, remove from heat.
For the sweet banana chutney, mash the banana along with the jaggery syrup, ghee and cardamom powder.
Spread the chutney in the middle of the crepe and fold both edges.
Serve drizzled with honey or as such.
So thats it Folks...
With Love,
Signs off!!!
That was when I came up with the idea of adding jaggery syrup in the batter but amma was doubtful of this as she said that jaggery will result in sticky wheat crepes and will be difficult to pull from the dosa tawa. Had a gut feeling that I could pull this off and hence went on with my idea. The trick is getting the batter right and then roasting the crepes till it pulls off from the tawa on its own self. Add jaggery syrup till you get the desired sweetness and then thin the batter with water. This will do the trick.
~*What U Need*~
Wheat flour - 1 cup
Jaggery syrup - 1/4 cup(adjust to sweetness)
Water - to thin batter
Salt - a pinch
Oil
For the sweet banana chutney
Red banana - 1
Jaggery syrup - 2 tbsp
Ghee - 1 tsp
Cardamom powder - a pinch (optional)
Wheat flour - 1 cup
Jaggery syrup - 1/4 cup(adjust to sweetness)
Water - to thin batter
Salt - a pinch
Oil
For the sweet banana chutney
Red banana - 1
Jaggery syrup - 2 tbsp
Ghee - 1 tsp
Cardamom powder - a pinch (optional)
How I Made it:
In a mixing bowl, add the wheat flour, jaggery syrup and salt and mix without lumps. Thin out the batter with water. Heat oil in a dosa tawa. Spread a ladle of batter as thin as possible. Allow to brown and then flip over. This might be a bit tricky as the dosa will be a bit sticky due to addition of jaggery syrup. So gently flip over. When brown on the other side, remove from heat.
For the sweet banana chutney, mash the banana along with the jaggery syrup, ghee and cardamom powder.
Spread the chutney in the middle of the crepe and fold both edges.
Serve drizzled with honey or as such.
So thats it Folks...With Love,
Signs off!!!
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