South Indian Dosas (Crepes)

South Indian Dosas (Crepes)

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Community Recipe

  • Makes 12
  • Medium
  • Health conscious Meat-free
  • 1-2 hours
  • 1 hour


  • 2 cups - Woolworths Cake Wheat Flour
  • 1 teaspoon - Bicarbonate Soda
  • 3 tablespoons - White Castor Sugar
  • 2 - Woolworths Large Free Range Eggs
  • 1 cup - Fresh Milk
  • 2 cups - Spring Water
  • 1 teaspoon - Sea salt
  • 1/4 teaspoon - Fresh Nutmeg Powder
  • 1 teaspoon - Vanilla essence (optional)
  • 2 tablespoons Woolworths Butter with Fresh cream (optional)

Cooking Instructions

Dosa Batter Preparation:
Sift flour together with all the dry ingredients.
In a separate bowl beat eggs, milk, and water together well.
Mix dry ingredients into the egg and milk mixture a little at a time.
Mix gently together until all ingredients are fully incorporated into a thin and runny batter-like consistency.
Be careful not to over mix the batter.
Cover the batter bowl tightly with cling wrap and leave aside to rest at room temperature for approximately 1-2 hours.

Cooking Instructions:
Using a large ladle, spoon batter unto a medium to hot dosa or crepe pan.
Using your wrist, turn and manoeuvre the dosa pan firmly to get batter evenly distributed into a round dosa/crepe shape.
Cook dosas on both sides thoroughly, Cooking time for each dosa is about 3-4 minutes.
Serve hot with butter and a variety of Indian vegetable curries and pickles.
Dosas go particularly well with potato and pumpkin squash curried vegetables.

Nerissa Govender Recipe by: Nerissa Govender
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Nerissa Govender is an award-winning news journalist,author and academic.A prolific writer passionate about storytelling, loves the delightful narrative cooking tells. A real home cook who indulges purer palate senses and ingenuity in the kitchen by creating her own wholesomely delicious recipes.

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