Easy Dosa Crepe Recipe – Maida & Corn Flour Wraps

Last Updated on 2 months by Neha Deshmukh

Easy Dosa Crepe Recipe – Maida & Corn Flour Wraps

Hey everyone! If you’re anything like me, you love a good dosa. But sometimes, you just want something a little quicker, a little simpler. That’s where these Maida and Corn Flour crepes come in! They’re incredibly versatile, surprisingly easy to make, and a fantastic way to enjoy that crepe-like texture without the traditional fermentation process. I first stumbled upon this recipe when I was craving dosa but short on time, and honestly, it’s become a regular in my kitchen.

Why You’ll Love This Recipe

These aren’t your grandma’s dosas, but trust me, they’re delicious! They’re perfect for a quick weeknight dinner, a fun weekend brunch, or even a light snack. Plus, they’re a great way to introduce the flavors of South Indian cuisine to friends and family who might be a little intimidated by the traditional method. They’re thin, soft, and incredibly adaptable to whatever fillings you’re craving.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful crepes:

• 1 cup all-purpose flour (maida) – about 120g
• ?? cup corn starch/corn flour – about 60g (we’ll talk about this in the notes!)
• To taste salt – about ¼ tsp
• As needed water – approximately 1 ½ – 2 cups (360-480ml)

Ingredient Notes

Okay, let’s chat ingredients! Using maida (all-purpose flour) and corn flour is a bit of a shortcut compared to the traditional rice and lentil batter. It gives you a similar texture without the soaking and grinding.

The amount of corn flour is flexible. I usually go with ½ cup, but you can adjust it to get the consistency you like. More corn flour will give you a slightly crispier crepe.

Now, traditionally, dosas are made from a fermented batter of rice and lentils. But across India, you’ll find tons of variations on flatbreads and crepes! From the roti in the north to the appam in Kerala, each region has its own unique take. This recipe is inspired by that spirit of adaptation and making delicious food accessible to everyone.

Step-By-Step Instructions

Let’s get cooking! It’s easier than you think.

1. First, grab a mixing bowl and combine the maida, corn flour, and salt. Give it a good whisk to make sure everything is evenly distributed.
2. Now, slowly add water, a little at a time, while stirring constantly. You want to create a smooth, thin batter – think the consistency of pancake batter, but a bit thinner. Don’t worry about a few tiny bubbles, but make sure there are no lumps!
3. Next, heat a non-stick griddle or tawa on medium flame. A lightly greased surface is key! You can use a little oil or ghee – whatever you prefer.
4. Pour a ladleful of batter onto the center of the hot griddle. Immediately spread it out into a thin, circular crepe using the back of the ladle. Quick movements are your friend here!
5. Cook for about 5-10 seconds, just until the edges start to look set. Don’t flip it or try to brown it at this stage. We’re not going for color, just setting the crepe.
6. Carefully slide a spatula under the crepe and gently lift it off the griddle.
7. Repeat the process with the remaining batter, stacking the cooked crepes on top of each other, separated by a piece of cling film. This prevents them from sticking together.
8. Once all the batter is used, wrap the stack of crepes in plastic wrap and refrigerate for at least 30 minutes. This makes them easier to handle and prevents tearing.

Expert Tips

• Batter Consistency is Key: If your batter is too thick, the crepes will be tough. If it’s too thin, they’ll be fragile and tear easily. Add water gradually until you reach the perfect consistency.
• Hot Griddle is Essential: A hot griddle ensures the crepe sets quickly and doesn’t stick.
• Don’t Overcook: These crepes cook fast. Keep a close eye on them to prevent burning.

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is naturally vegan! No changes needed.
• Gluten-Free Adaptation: If you need a gluten-free option, try substituting the maida with a gluten-free all-purpose flour blend. You might need to adjust the amount of water slightly.
• Spice Level: My friend Priya loves to add a pinch of chili powder to the batter for a little kick. Feel free to experiment!
• Festival Adaptations: During festivals, I love serving these with special chutneys like coconut chutney, tomato chutney, or even a mango chutney for a sweet and savory combination.

Serving Suggestions

These crepes are incredibly versatile! You can fill them with anything your heart desires. Here are a few ideas:

• Classic Dosa Filling: Masala potatoes are always a winner!
• Savory Options: Scrambled eggs, cheese, sautéed vegetables, or even leftover chicken or lamb.
• Sweet Treats: Nutella, sliced bananas, berries, or a drizzle of honey.

Storage Instructions

Leftover crepes can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze them! Just separate each crepe with a piece of parchment paper to prevent sticking. They’ll keep in the freezer for up to 2 months.

FAQs

Let’s answer some common questions:

• What is the ideal consistency of the batter? It should be smooth and thin, like pancake batter, but a little more liquid.
• Can I use a different type of flour besides maida? You can try a gluten-free blend, but the texture will be slightly different.
• How do I prevent the crepes from sticking to the griddle? Make sure your griddle is hot and lightly greased.
• Can these crepes be frozen? Absolutely! Separate them with parchment paper before freezing.
• What can I serve with these crepes besides traditional dosa fillings? The possibilities are endless! Get creative with sweet or savory fillings.

Enjoy! I hope you love this easy and delicious recipe as much as I do. Let me know in the comments what fillings you try!