Tev Dosa – Colocasia Leaves Crepe

Last Updated on April 5, 2023 by Babita

Tev Dosa is a delectable savory crepe made from a blend of rice and nutritious taro (colocasia) leaves. This vegan and gluten-free dosa is loaded with essential nutrients and vitamins, making it a healthy choice for any meal.

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About the recipe

This nutritious Tev dosa is my mom’s recipe. As with most of her recipes, getting exact ingredient measurements from her is a challenge. So I tried this recipe a few times and experimented with the ingredients until I found the right proportions.

Are you looking for a guilt-free indulgence? Try out this Tev Dosa. This vegan-friendly crepe is wholesome and will leave your taste buds craving for more. You can indulge in the irresistible flavor of Taro dosa (crepe) as a perfect option for a healthy meal.

What is Tev

Tev is the Tulu word for Taro leaves. The other name for Tev is Colocasia leaves. In Hindi, Tev is known as Aloo ke Pathe or Arbi Ke Pathe. These heart-shaped leaves are nick-named elephant’s ears because of their appearance. 

You can read the health and nutritional benefit of Tev (Taro) leaves in my other blog post: Pathradde. You can also read more about it on Wikipedia. You can see below a screenshot of the leaves. I try to grow them in my backyard during summer. However, these are available in Indian grocery stores.

Looking for Taro Leaves recipes? You’ve landed in the right spot! Discover my collection of recipes featuring Taro leaves.

• Pathradde: is a steam rice cake made with Taro or Colacasia leaves and cooked in coconut gravy.
• Aloo Wadi: Recipe coming soon

Why We Love This Recipe

• This dosa recipe is healthy and wholesome.
• Unlike traditional dosa, this recipe does not require overnight fermentation.
• This dosa (crepe) recipe is vegan and gluten-free.
• You can eat this dosa for any meal as well as pack it for lunch box.

Ingredients for Tev Dosa

Tev or Taro Leaves: is one of the main ingredients for this recipe. You can find these leaves in most Indian store. It is best to buy them from early Spring until late Fall. That is when you will get fresh leaves.

Rice:I use Idli rice for this recipe. However, you can use Basmati rice as well. You can buy Idli Rice from an Indian store or on Amazon. Rice is soaked and ground into a batter with other ingredients. 

Urad Daal: is used sparingly. It helps in the fermentation of this batter. Look for it in Indian Stores or on Amazon

Tamarind or Tamarind Pulp: is used to add a tangy-sweet taste. Some types of taro leaves can cause an itching sensation in your mouth. Tamarind is added to the batter to stop the itching.

Spices: include whole coriander seeds and cumin seeds, dry red chilies (byadagi chili). I like using byadagi chili because it is mildly spicy. With this chili, you will get a hint of heat that is bearable to any palate.

Jaggery: is raw form of sugar. It is for a hint of sweet. Jaggery is an optional ingredient.

Salt: is always added as per taste.

How to Make the batter for Tev Dosa

• Rinse rice and urad daal under running water 2 to 3 times. Soak them both for 3 hours.
• Add rice, urad daal, coriander seeds, tamarind, dry red chilies, jaggery, and cumin seeds to the blender. Add 1 1/2 cups of water. Blend/grind it to a thick batter. Add salt and mix this batter vigorously.
• Clean the taro leaves under running water. Dry the leaves and trim off their thick stems. Now roll up the taro leaves and chop them fine.
• Add the chopped leaves and salt to the rice batter. Mix them well and set the batter aside for 4 to 5 hrs.

How to pour the batter to make the dosa or crepe

• Heat a non-still pan or a skillet and apply some oil.
• Pour a ladle full of batter into the center of the pan. Sprinkle some oil on top, Cover it with a lid, and allow it to cook on one side (see picture below).

• Flip it over, to cook the other side until golden brown (see picture below).

• Remove from the pan and repeat until all of the batter has been used.

Serving Suggestions

You can serve Tev Dosa hot with some tomato chutney or coconut chutney on the side. Don’t forget some Karak Chai on the side if you are eating it for breakfast.

Useful Suggestions/Notes:

• You can substitute tamarind with tamarind pulp or paste. Add 1 tsp of tamarind paste. If the tamarind is dry soaked it in warm water for about 30 mins and strain it and use the water.
• You can substitute jaggery with jaggery powder.