Thursday, August 14, 2008


fill these with any dal (tastes great with the spinach dal).

2 cups brown rice flour
1/2 cup quinoa flour
3 cups water
1/2 teaspoon salt
grapeseed oil, for frying

Place the brown rice and quinoa flours, water, and salt in a large bowl and beat until very well blended. The ingredients have a tendency to separate, so whisk them together well before you prepare to cook them.

Heat a large skillet over high heat and pour in a little grapeseed oil. When it is hot, add a small ladleful of batter to the skillet. The diameter of the pancake should be no larger than 7 to 8 inches across. Cross until the dosa begins to become dry around the edges. Unlike cooking a pancake, which is still very wet on top when you turn it, you want to be sure the dosa is cooked through before you flip it, so let it cook for a few minutes and, when the edges look dry, then flip it and cook the other side. If the dosa begins to burn, reduce the heat slightly. Place each dosa on a cooling rack or between waxed paper until you have cooked the entire batch. Fill with your favorite filling.

recipe from: The Gluten-Free Vegan

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