I had these first at a breakfast place called Suzette and quite liked the idea of these earthy tasting pancaked served with hummus and salad.
Now I keep trying them with various flour combinations and toppings.
The recipe is simplicity itself.
A fantastic quality non-stick pan
1/2 cup buckwheat flour ( or a mix of buckwheat, amaranth and rice flour, just amaranth, just play with flour combos!)
Salt to taste
Water to get a runny batter
On a hot pan, pour the batter with a ladle. Cover and cook. Flip after one side is done. Cook uncovered. Can brush with butter or oil if desired. If the pan is good, it won’t stick at all.
Serve with Hummus and some salad.
Or serve with any sides of your choice!
This is so perfect for that 4 PM craving or the 11 AM hunger pangs! Chock-a-block with proteins and nutrition, it keeps you feeling full for hours.
Half a cup of mixed sprouts
1 Tablespoon each of pumpkin seeds, melon seeds (roasted cashews, almonds, coconut chips)
3 Tbsp roasted chana
Mix and enjoy!
This is so good on the palate in the hot summer! A power packed way to begin the day
A cupful fresh curd
1 tsp mustard seeds (Rai)
1/2 tsp oil
2-3 curry leaves
2 tsp chana daal
Make sure the curd is fresh and sweet, else strain and add some milk and a tsp of powdered sugar.
Dip the idlis in. Heat oil and add mustard seeds, curry leaves and chana daal, Spread on the curd soaked idlis and enjoy!
I was looking for ways to make sprouts more interesting, so coarse-ground a cupful of them and added to a cupful of dosa batter.
It translated into two beautifully textured and super yum dosas.
A sprinkle of molgapodi and breakfast sorted
So basically that’s all to this recipe.
One cup idli batter
One cup coarse ground mixed sprouts ( I used moong, moth and chana)
Hint of salt
Mix well. Spread on non-stick pan, Make dosas. Sprinkle gun powder/ molgapodi and enjoy!
These will be thicker than regular dosas but so beautifully textured and yum that you just won’t notice 😀