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

By Epoch Times Staff
Epoch Times Staff
Epoch Times Staff
August 30, 2013 Updated: July 18, 2015
 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)
Wheat Flour – 1 cup
Rice Flour – 1 cup
Cumin – 1/2 teaspoon
Chopped Green Chilies – 1-2
Salt – 1/2 tea spoon
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.
Epoch Times Staff
Epoch Times Staff