Hello! How are you guys doing? I’m slowly shaking off my post-holiday blues and getting on with things as this is going to be a busy week for us. We are finally getting our house keys this Friday!! Whoop whoop. We are beyond excited! We’ve already ordered a bed and we’re now shopping for a cooker as it’s still too cold for smoothie recipes, I think 😛 .
It’s taken so long to get here that we are really ecstatic to finally be able to settle down somewhere and, although we both feel that our curiosity for what it’s like to live elsewhere will probably rear its head again at some point, we are planning to enjoy having some permanence in our life for a while. Recipe-wise, I swore that this week will be pasta-free as that’s almost all we ate throughout our holidays in La Palma. There wasn’t much quality vegan food available so we quickly decided to ditch going out for food (unless we found an unmissable opportunity) and cater for ourselves. It was simply easier and less wasteful to just buy one type of ingredient and have similar dinners throughout the week. We both love pasta so we were okay with that, but now that I am home, I’ve decided to give pasta a bit of a wide berth for a while. Today, I bring you a dish I’ve been meaning to share for a while. It’s my take on masala dosa with a twist. As opposed to traditional dosa, the batter for this one doesn’t require any soaking, blending or fermenting. It’s a simple rice flour batter than produces super thin and crispy crepes, which beg to be filled with an aromatic sweet potato (not traditional, I know) curry. While you are welcome to make your own coconut and coriander chutney to go with these, I often serve it with shop-bought vegan coconut yoghurt and chutney and heaps of coriander. While these dosa-like crepes aren’t authentic, their advantage is that they are fuss free and fairly quick to make. They are also healthy, naturally gluten-free and filling.
140 g / 1 cup rice flour (I use brown rice flour) 1 tbsp cornflour / cornstarch ½ tsp salt a pinch of ground turmeric (for colour, optional) approx. 480 ml / 2 cups of water 2 tsp oil, plus more for brushing the pan
GARNISHES AND CONDIMENTS
chopped fresh coriander, to serve thick vegan coconut yoghurt or homemade coconut chutney, to serve your favourite sour (like tamarind or lime) chutney or pickle, to serve
