Reviewed: Sep. 3, 2009

The recipe is not that hard,i am an indian and i have seen how my mom does it,dont add to much water,the batter looses its flavor and Adding the onion, garlic, cilantro, sugar, turmeric, cumin, mustard seeds, cumin seeds, coriander, ginger, cayenne pepper and rice vinegar are NOT NEEDED!it will become uthappam(another southindian dish)not dosa.before pouring the batter on the pan take a half onion and rub it on the surface of the pan.mix the batter well before pouring it.Pour thick in the center and use a ladle and spread it from the center.

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dranzerhilary

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Reviewed: Dec. 1, 2008

This didn't work for me at all. Apart from adding a little salt, I made them as written. I left them overnight, and the batter got extremely thick so I stirred in a bit of milk. I found it extremely difficult to get them thin, and they broke apart when I turned them over. They tasted ok-ish, but they were really unappetizing-looking. Oh well.

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Caroline C

Cooking Level: Expert

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Reviewed: Nov. 9, 2008

Delicious savory crepes. I do not use wheat but I found Dosa Flour (a blend of rice and bean fours) at a local East Indian market. Best eaten fresh out of the skillet.

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Deb Cusick

Cooking Level: Expert

Home Town: Wethersfield, Connecticut, USA

Living In: Sparks, Nevada, USA

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Reviewed: May 25, 2008

These were really bitter and thick.

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tiavava

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Reviewed: Mar. 9, 2008

The spices and vegetables were really tasty, but the recipe could have used some salt. I thinned the batter even more with some water.

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tt2b123

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Reviewed: Jan. 24, 2008

I have made this recipe a couple of times and they are simply delicious! My daughter has even asked for the recipe and they are now very popular with her friends at university. I served these with an Indian curry and pilau rice.

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