Breakfast Dosas
Warning – give yourself plenty of time to do this if you haven’t cooked it before!
| BREAKFAST DOSAS – VEGAN, GLUTEN FREE |
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Serves about 6 |
Serves about 42 |
Serves about 120 |
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| Item |
Amount |
Amount |
Amount |
Preparation/notes |
| Chickpea flour |
400 |
ml |
2.8 |
litres |
8 |
litres |
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| Rice flour |
200 |
ml |
1.4 |
litres |
4 |
litres |
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| Water |
600 |
ml |
3 |
litres |
12 |
litres |
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| Cumin seed (optional) |
1 |
tablespoon |
7 |
tablespoons |
20 |
tablespoons |
Toasted off in a frying pan until they pop, then left to cool. |
| Vegetable oil |
coat bottom of pan |
coat bottom of pan(s) |
coat bottom of pan(s) |
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| Salt |
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to taste |
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to taste |
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to taste |
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| NOTES ON PREPARATION |
| This is a very simple gluten-free batter, developed to got with an Anglo Indian Breakfast at Kebele, but with a little imagination could be used for all sorts of meals. |
| You can make it a bit more substantial by adding pre-cooked vegetables into the mix (for example fried onions or roast Mediterranean vegetables). |
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| METHOD |
| Pop the flours, cumin and water in a bowl and whisk until you get a smooth batter with no lumps. |
| Leave to rest for about half any hour or so, season then give it a quick whisk. |
| Warm a frying pan, then add oil. |
| When the oil is hot, pop a ladle full of the mix in and spread it round the pan. |
| When solid enough flip over and cook t’other side through. |
| Dosas can be eaten straight away, racked up to warm in the oven, or eaten cold. |
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