Makes about 8 dosas.
Made with a very thin fermented batter, dosas are served in many Indian dishes. Fill and roll, or roll and dip into warm lentil dishes. Dosas are the quintessential street food, typical in all South Indian cultures.
For longer storage, tightly seal in foil and refrigerate for a day or freeze for a couple of weeks.
In large bowl, combine flours, seeds, baking soda, and salt. Slowly whisk in water, adding just enough to make very thin pancake batter.
Heat 12 in (30 cm) nonstick skillet over medium heat. Lightly brush pan with coconut oil. Add about 1/4 cup (60 mL) batter to hot skillet and swirl batter around to thinly coat the entire base of the skillet. Reduce heat to medium-low and cook gently for 5 minutes or until top of dosa appears dry and underside is a warm golden colour. The dosa should be wafer thin, with lots of tiny bubbles and the edges crispy.
Loosely roll up and serve with a spicy Indian dal, or ladle a filling of curried chickpeas down the centre and roll dosa onto serving plate.
Repeat with remaining dosa batter. Dosas can be made and stacked between sheets of parchment, overwrapped in foil, and kept warm in low oven until ready to serve.
This recipe is part of the New Breads collection.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.