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Veggie Table - Show #12

Maida Dosai

• 2 cups (500 mL) -- All purpose Flour
• 1 ½ cups (375 mL) -- Yogurt
• 1 tsp (5 mL) -- Vegetable oil
• ½ tsp (2 mL) -- Mustard seeds
• 2 tbsp (25 mL) -- Shredded coconut
• ¼ tsp (1 mL) -- Hot chili (or to taste)

Combine the flour and yogurt until it forms a pancake-like batter. Over medium flame, heat a heavy skillet until hot, add the oil and the mustard seeds. When the seeds stop sputtering, add the mixture into the batter. Stir in the coconut and chili and combine well.

Heat a large skillet or griddle until quite hot and brush with oil. Pour ¼ cup of the batter on the skillet or griddel and using the back of a ladle or large spoon with a circular motion, spread the batter to form a six or seven inch crepe. Cover and cook for two minutes or until golden. Turn over and cook for two more minutes or until golden. These can be served immediately or wrapped tightly in foil and reheated.