Another inspiration from India was to create a Dosa recipe that was quick and easy to make. These pancakes are perfect for any meal and pair well with soups as a side dish or can be dressed up with cooked veggies!
~ Vegan & Gluten-Free ~
Ingredients:
¼ cup brown rice flour
2 tbsp garbanzo (chickpea) flour
¼ tsp salt
1/8 tsp asafoetida (hing) - optional
1 tbsp avocado oil or grape seed oil
½ cup water
Mix in medium bowl add both flours, asafoetida (optional) and salt until evenly combined. Then add water and oil and mix until smooth. Using a non stick frying pan lightly oil pan and warm to medium heat. Once pan is warm, pour about ¼ cup of the batter onto pan and spread evenly to create a thin pancake. Cook for about 1-2 minutes then flip and cook for another 30-45 seconds. Enjoy with soup or a curry dish.
Makes about 4 medium sized dosa (pancakes)
Prep & cooking times:
Prep time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes
Love the Power of Food:
Hing (asafoetida)
This spice is common in Indian cuisine and harvested from the root of the plant. It is high in calcium as well as phosphorus and iron. It is rich in antioxidants and has been shown to have have anti fungal, anti viral effects as well as anti-cancer properties. It is commonly used to assist in digestion and treat flatulence, intestinal parasites, and a stomach ache as well as many other health issues! It is used in very small amounts as it does have a very strong flavour, so more isn't necessarily better!
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