Ven Pongal (Spiced Rice & Dal)

Ven Pongal (meaning ‘white, spill over’) is a popular spiced rice and bean pudding-like dish in South Indian homes and is typically served as a special breakfast in Tamil Nadu, South India.
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Just reading the ingredients, I was very excited to make this dish and ended up loving it.

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Utthapam (Savory Vegetable Pancakes, gluten-free)

I absolutely LOVE Indian Cuisine. It’s usually all naturally gluten-free, healthy & tastes amazing. Eating a mostly vegetarian diet is so good (and good for you) especially Indian food. 🙂

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Utthapam is a savory Indian pancake food. It is not thin and crispy like Dosa is. Traditionally, the batter is fermented, but again I go the quick and easy route to get similar flavor. I suppose one could add Apple Cider Vinegar to the mix to give it more of a sour flavor, but why add more ingredients to a simple breakfast?

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Chickpea & Millet Masala Dosa (vegan)

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.
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Chana Masala (spicy chickpeas)

Chickpeas, like all legumes, are a good source of fiber. These versatile beans are also a favorite vegetarian protein of mine. Instead of adding cream of this traditional Indian dish, I added Moong Dal flour slurry (mix of flour and water) in the same manner of using cornstarch to thicken a gravy. I love the texture white lentil flour adds to gravies and to gluten-free breads.

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