ADAI DOSA

In South India, several variations of dosas (savoury pancakes) are served anytime in the day. They really are a complete meal and are low GI (glycaemic index) making it perfect for a light dinner. Bonus they are vegan and gluten free as well.

INGREDIENTS

Mung Dhal (yellow) – 250 grams

Split chick peas (channa dhal) – 125 grams

2 tablespoons rice

2 dried red chillies, deseeded, cut and soaked in warm water for half an hour

2 – 4 green chillies, chopped

4 garlic cloves, chopped

1 thumb ginger, peeled and chopped

1 teaspoon cumin seeds

30 grams (handful) of curry leaves

1 large onion, very finely chopped

½ cabbage, washed, dried and very finely chopped

Oil to fry the pancakes

Salt to taste

METHOD

Soak the mung dhal, split chick peas and rice for 8 hours. Rinse and drain the water off.

Put the soaked stuff along with the red chilli, green chilli, ginger, garlic, and curry leaves in a food processor and blitz to make a smooth batter. You may need to add half a cup of water. Remove to a bowl and mix in salt and cumin seeds.

In a separate bowl, take a few ladles of the batter and mix with a portion of the onion and cabbage. (You want to do it in batches or else, the batter will all become too watery).

Take a large, flat fry pan or pancake pan. Put on a medium heat and once the pan is hot to the feel, pour a ladle in the centre of the pan and spread it outwards. Spoon a little oil all around and after 3-4 minutes, when there is a hint of brown or doneness on the underside, flip and cook the second side for a couple more minutes. Repeat until you have cooked all the pancakes. Makes 12.

Cook’s tips: Pancakes are best eaten hot, so this is a meal where the cook makes for everyone and is the last to eat!