Combine the dry ingredients in a bowl, slowly adding the almond milk and water, whisking until smooth.
Heat a lightly-oiled nonstick 10" skillet over medium-high heat. Ladle about 1/4 cup2 of batter into the pan and swirl to create a round, thin crepe. When bubbles appear on the surface and it no longer looks wet, flip it over and cook for a few seconds. Remove from heat and repeat with remaining batter. Makes between 6 to 8 pancakes.
A recipe from http://kitchenmouse.rozentali.com/2009/09/daring-kitchen-september-challenge-dosas
Posted by Cori Rozentāle on .