We are starting our Monday with these Instant Multigrain Pesto Dosa (Savory Indian Crepes) recipe as they are a perfect combination of healthy+deliciousness. Dosa or Indian Crepe as many of you might know it is a famous recipe from the Southern part of India. Growing up, they were our favorite weekend brunch menu, whether made at home (if mom fermented the batter before) or at our favorite Indian restaurant. It was “THE Thing” as our usual breakfast was mostly cornflakes, eggs and toast…so definitely something to look forward to over the weekends. But after eating the same dosa for ages (with variations like tomato, cheese, meat or other options), I decided to try a fusion of Indian Dosa with Italian Pesto and Oh My Goodness – It was a Clear Winner!! Just like all my recipes, I tried and tested this on many people for over 2yrs. Finally, here I’m sharing it with you today (my biggest reason for not sharing it earlier was because I could never take the pictures before it was gone 😉 . But finally, instructions were passed to not touch any dosa unless I’ve clicked some pictures for you’ll and then they were gone in 60 seconds as if they never existed – lol.
Ingredients for Pesto Dosa:
You can use store-bought ‘multi-grain flour’ or make one at home using the ingredients below: Multi-Grain Flour: 1/4 Cup Quinoa Flour 1/4 cup Rice Flour 1/2 Cup Oat Flour – I’m using glutenfree variety but you can use any 1/2 Cup Buckwheat Flour – (kuttu ka atta) 1 Cup Millet Flour – (bajre ka atta) 2 Tbsp Black Gram Flour – urad dal atta 3 Tbsp Moong Flour – moong dal flour Other Ingredients: 1 Tbsp Pesto – I’m using a vegan pesto but you can use any variety. 1/4 Tsp Green Chili Paste – optional 1/4 Cup Plain Yogurt – I’m using a vegan yogurt, but you can use any plain yogurt 2 Cups Water Salt – as per taste Pinch of Turmeric 5 Tbsp Olive Oil – to make the dosa/crepes
It’s also a great recipe to have on hands when you don’t have enough time to ferment dosa batter but want to eat it right away. What I usually do, is make a large batch of the flour mix and keep it in an air-tight container in my kitchen pantry. So next time, all I have to do is decide the flavor of dosa or dosa stuffing and make them asap, no waiting and definitely no time-consuming fermentation. Now, the pesto that I used in it is a vegan variety (sent from a friend) but if you want, you can use any regular pesto or your homemade pesto would also be excellent in this.
(Here’s how our batter looks when mixed):
I usually eat dosa/crepe with some kind of pickle, coconut chutney or a lentil mix called Podi, but this time I didn’t have any coconut chutney. So I’m serving them with the pickle, pesto, and lentil powder but you don’t have to. The pesto gives it a great taste and you can even serve it without any condiments.
It’s also one of the easiest ways to add healthy and different kind of flours in our everyday diet as it’s logically not possible to eat all the flours at the same time. But whenever I can, I try my best to add more and more nutritional ingredients in our everyday meal.
I usually try to make our Monday breakfast slightly more interesting/delicious or you can say exciting than other days, cause we all need that extra Monday loving 🙂 So, go ahead and try this Instant Multigrain Pesto Dosa (Savory Indian Crepes) and enjoy these crispy delights.
Tried Our Recipe – AWESOME!!! Now Quickly SNAP A PICTURE & TAG : #easycookingwithmolly + @easycookingwithmolly on Instagram –> Connect with Me Here: Facebook / Pinterest / Instagram
Instant Oats – Veggies Dosa Crepes
Kuttu Dosa (Buckwheat Crepes)
- The Dosa needs to be served asap once made or they get soggy. ** The Dosa batter can be kept in fridge for 2 days in an air-tight container. *** The Dry MultiGrain Dosa Flour Mix can be kept in an air-tight container for upto a month.
