Healthy, spicy, vegan South Indian breakfast! I love the flavors and colors of Indian food. One awesome thing about traditional Dosas, or thin crispy crepes, is that they are naturally gluten-free! These delights can be made from combining a bean and a grain, the most common being Urad Dal (skinned black matpe lentils) and Rice and then fermented. I prefer to make them using chickpeas and millet, especially with flour (no soaking, grinding or fermented needed). Using flours makes this a quick and easy crispy bread, full of nutrients – perfect for breakfast! A great alternative to the sweet American breakfast pancake we are so familiar with.
Aloo Sabji (spicy potato mix)
1tsp mustard seeds
1/2tsp cumin seeds (or 1tsp powder)
1tsp coriander powder
1/2 onion, diced
1tsp garlic-ginger paste
1/4 tsp turmeric powder
2-3 green thai chillies (can use milder chili pepper or even bell pepper)
1-2 dry red chili (can use 1Tbsp crushed chili flakes)
1/2 cup frozen peas
1 large Kale leaf, shredded
Himalayan Pink Salt, to taste
Olive oil, to fry
(If you have curry leaves from Indian grocer, add 4-5 leaves, crushed)
1. Cut potatoes into cubes, boil (you can peel them of you’d prefer, not necessary – Whole Foods!)
2. Chop green chilies and onion finely.
3. Heat oil in pan. Add seeds to oil to toast. (Mustard seeds will pop, so a cover lid is important)
4. Add peppers, onion and garlic-ginger paste. Fry for 4-5 minutes. Do not let it burn.
5. Add the coriander & cumin powders and stir.
6. If you have them, add curry leaves and red chili flakes and fry for 3-4 minutes more.
7. Add potatoes, turmeric and salt
8. Mix well and mash potatoes slightly.
9. Mix in frozen peas and add about half cup water.
10. Let water cook down, should be thick and not soupy. Mix in fresh kale and cilantro. Turn off fire.
Do not be afraid to add more spice to your liking!
1/2 cup Chickpea flour (also called Besan)
1/2 cup pearl Millet flour (yellow flour, I use Bob’s Red Mill or Arrowhead Mills)
1tsp Garam Masala Powder
1tsp Himalayan Pink Salt
1. Sift all dry ingredients together.
2. Add water and mix thoroughly. There should be no lumps.
3. Heat oil in pan. (Electric Skillet or crepe griddle works best for dosas)
4. Using a large spoon or ladle, pour liquid batter in center of pan. The key to thin, crispy dosas is to spread the batter. Using the backside of the spoon, place in middle of batter and spread outwards in a spiral motion.
5. The edges of the dosa will come up from the pan. This is how you will know to flip it. You will also see that the surface is porous, allowing it to steam-cook throughout. Cook for about 4 minutes on first side and about 3 minutes on the flip-side. (These times may vary depending on hotness of the pan and your desired level of crispiness).
Serve hot dosa with the spiced mashed potato mix in the middle. Coconut chutney or an Indian pickle make a good accompaniment. (I love Bedekar’s Chili Lime Pickle!)
My own spin on coconut chutney:
4Tbsp coconut flour (soaked and strained)
1tsp ginger (can use peeled fresh ginger piece, powder or paste)
1tsp HealthForce Nutritionals Earth powder
1 small green Thai chili (or small piece of any other spicy green pepper, your choice)
Add all ingredients to food processor with the least amount water as possible to blend.
Traditionally, this is tempered with urad dal and curry leaves. Meaning, heat oil, preferably coconut oil, fry these ingredients and add the fried leaves & lentils along with hot oil to the blended mix. If you do not have, no worries. It still will taste great!