The Valencia Street location of Dosa in San Francisco is one of my all-time favorite places for brunch, lunch and/or dinner. The restaurant’s specialty, obviously, is the Indian Dosa-a thin, crispy crepe. Though dosai (plural of dosa) are typically made from Indian rice flour, I figured I could tinker a bit and make them out of wheat flour, a pantry staple. I served the crisp, savory resulting crepes rolled into pretty cylinders with addictively-good Yogurt-Mint Chutney and a lightly-dressed cabbage slaw. It was the perfect light supper, though it would also make a great first course for a modern Indian meal.

• ingredients
• 2 cups flour Pantry
• pinch of salt Pantry
• 1 6-oz. can coconut milk $1
• 1 1/2 tsp ground cumin $1.50 for 1 oz.
• 1 egg, beaten $1.50 for 12.
• vegetable oil as needed Pantry

Total Cost of Ingredients $4

Directions

Preheat the oven to 200 degrees. Have an ungreased baking sheet ready.

Whisk all ingredients together so the result resembles a thin pancake batter. Add a little water if necessary.

Heat 1 tbsp. vegetable oil in a large frying pan over medium-high heat. Pour 1/8 cup batter into the pan and use the edge of a spatula to spread it around, creating a very thin pancake (crepe). Cook until golden-brown on the bottom (1-2 minutes) and carefully flip to cook the other side. Transfer the cooked dosa to the baking sheet and place in oven to warm. Continue cooking dosai and transferring them to the warm oven.

Serve hot, alongside curries or (my favorite way) with Yogurt-Mint Chutney and a simple cabbage slaw.