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.
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
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!