Inside India’s Kitchen: Godhi Dose (Wheat Crepe)

    Godhi Dose (Wheat Crepe) is cooked with different ingredients in different parts of India and is also known by different names. In South India it is often served with Chutni Pudi (grated coconut fried with spices) and Yogurt. (EPOCH TIMES)

     India’s diverse cultures create a great diversity of cuisine. In small towns and villages, the households not only retain centuries old flavors but also the traditional cooking ware. 
     
    Numerous traditional communities hold secrets to many healthy and scientific ways of cooking; while India’s traditional cooking ware highlight age-old sense of scientific designing, perfect for varied cooking styles. The methods of Indian cooking diversify with even minor changes in culture, climate, geography or staple crops. “Community cooking” still exists in many parts of India; however, in urban areas it has shrunken to temples and community celebrations. 
     
    Every week an Epoch Times’ reporter in India visits a home-kitchen to enchant you with original, rich flavors from the country.
     
    This week’s flavor come from the breakfast table of Latha Jayram, 57, a traditional Kannada (Karnataka) homemaker:
     
    Godhi Dose ( Wheat Crepe)
     
    Ingredients
     
    Wheat Flour – 1 cup
    Rice Flour – 1 cup
    Cumin – 1/2 teaspoon
    Chopped Green Chilies – 1-2
    Salt – 1/2 tea spoon
    Water
     
    Options
     
    Grated Carrots, finely chopped onion, Fenugreek leaves, mustard seeds and ginger 
     
    Method of Cooking
     
    Mix all the ingredients with water till it’s as thick as milk-shake. 
    Put a flat-griddle on fire and let it become hot.
    Gently pour the thin paste over the hot griddle, spreading it evenly .
    Pour half a teaspoon of oil or butter over it and let it cook to your taste.
    Serve it hot with yogurt and coriander leaves.


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