Quick-Cook Dosa
A dosa is a South Indian pancake. This version isn’t a traditional dosa, which needs to ferment and can’t be enjoyed the same day. This version is a quick variation that approximates the dosa experience when you want to enjoy it at home in just over thirty minutes.
INGREDIENTS
2 Tbsp shredded coconut
2 Tbsp roasted cashews
½ cup rice flour
½ cup semolina
¼ tsp sea salt
2½ cups water
Neutral oil (e.g., canola)
DIRECTIONS
In a spice grinder or small blender, pulverize the coconut and cashews into a fine powder. Mix in a large bowl with the rice flour, semolina flour, and salt. Mix the water in slowly until the batter is smooth. It will be thin, which is perfect. Set aside for 30 minutes.
After 30 minutes, stir the batter and heat a large nonstick skillet on medium heat. Add 2 tsp oil to the pan. Ladle a ½-cup scoop of the thin batter onto the pan, forming a thin crepe-like pancake that nearly fills the pan. Cook for approx. 4–5 minutes until it crisps on the bottom. Flip and cook for another 3 minutes. Repeat with the remainder of the batter.
SERVING SUGGESTION
Dosas are traditionally made with a rice and lentil base and are served with savory fillings. However, with this non-fermented version, which uses rice flour and no added savory spices in the batter, it works well with savory or sweet fillings, much like a crepe.
Below is a chocolate spread that’s a great topping for this dosa.
Chocolate Almond Spread
INGREDIENTS
2 cups raw, unsalted almonds
¾ cup dates, pitted
¾ cup almond milk
3 Tbsp cacao powder
1 Tbsp maple syrup
DIRECTIONS
Soak the dates in ½ cup boiling water for 10 minutes. Blend all the ingredients together in a blender (including the water used for soaking the dates). It will take a few minutes, and you might need to scrape the sides of the blender a few times. Blend until smooth. Spread on the dosas above, or onto toasted bread. Enjoy!
Mango Ice Cream
(NO ICE CREAM MAKER REQUIRED)
No ice cream maker? No problem! This dairy-free ice cream is every bit as tasty as fruit-flavored ice creams and much easier to make.
INGREDIENTS
4 cups frozen mango
1 14 oz. can full fat coconut milk, refrigerated
¼ cup maple syrup
1 Tbsp tapioca flour
½ Tbsp vanilla extract
¼ tsp ground cardamom
¼ tsp ground turmeric
Dash of ground pepper
DIRECTIONS
Blend all the ingredients together in a food processor until well blended. Transfer to a freezer-safe container and chill in the freezer for at least six to eight hours. Remove the container from the freezer half an hour before serving to make it easier to scoop.
Find more plant-based recipes on Gigi’s website: www.gigipandian.com/recipes.