MASALA DOSA – INDIAN FERMENTED PANCAKES
Vegan and gluten-free

PREPARATION TIME: Approx. 5 min. + 5 h soaking time + 12 h fermentation time + baking time

INGREDIENTS for about 10 large or far more small crepes:

4 cups of basmati rice
2 cups of Dal (e.g. Urad Dal or Mung beans)
¼ teaspoons of fenugreek seeds
2 teaspoons of salt
Sunflower oil or Ghee
1-2 tablespoons of buckwheat flour, if you want

PREPARATION:
Step 1: Put the rice in a bowl and cover with plenty of water. Put the Dal and the fenugreek seeds in another bowl and cover the bowl with water as well. Let both stand covered at room temperature for at least 5 hours or overnight.

Step 2: Pour the soaking water from both bowls. Puree the rice with a little water with the blender, the Dal, and the fenugreek seeds in the other bowl as well. Gradually add as much water until the mass gets a pasty consistency.

Step 3: Now put the rice dough and lentil dough together and cover and leave to ferment overnight at room temperature for 12 hours. The dough should then be almost doubled.

Step 4: Finally, salt the dough and, depending on your taste, add 1-2 tablespoons of buckwheat flour without lumps if the dough is too thin (this is not typical for this recipe, but I like it a lot). If it is too thick, just add a little water. The dough can be stored covered for 3 days in the refrigerator.

Step 5: To finalize, heat a coated pan without fat, pour some dough on the pan, and let the dough bake at medium setting until you can see small bubbles. Then turn it carefully (I put a little sunflower oil with a brush under the edges), coat the new surface with very little sunflower oil, and finally turn the crepe briefly again. Serve the dosa hot with a chutney of your choice… and enjoy.

A long process to go, I know. But it’s definitely worth it. In India, Masala Dosas are served for breakfast. In combination with a spicy chutney, eventually filled with a delicious potato curry or any other veggie-pots, it is a must-have for everybody who enjoys light, vegan and gluten-free „bread“, which tastes a little bit sour. Yum!

AYURVEDIC FLATBREAD WITH SESAME, CUMIN & GHEE
Vegetarian or vegan, with gluten

INGREDIENTS FOR 2 PIECES OF BREAD
Preparation time: Approx. 5 min. + 30 min. to rest + approx. 13 min. baking time

250 g light spelled flour
250 g wholemeal spelled flour
4 teaspoons of baking powder (I use Weinstein Backpulver)
2 teaspoons of salt
6 tablespoons of sunflower oil
350 ml of mineral water
1 teaspoon of ground cumin
1 handful of white and black sesame seeds to sprinkle
Approx. 2 tablespoons of ghee to brush (you can choose olive oil for the vegan option)

PREPARATION:
1. Mix all the ingredients, except for the sesame and ghee, in a large bowl. Knead the dough briefly from the outside in to make it fluffy.
2. Cover it with a clean tea towel and let it rest at room temperature for 30 minutes.
3. Heat the oven to 250 ° C top and bottom heat and place a small saucepan with a cup of water on the bottom of the oven.
4. Now divide the dough into two equal parts, form two oval patties from it and sprinkle them with sesame.
5. Bake the flatbreads on a medium setting for approx. 13 minutes, spread ghee on them while they are hot and let the flatbreads cool down. Enjoy warm or cold. Mmm!

This flatbread is not only quick and easy to prepare but also magically transforms any soup, salad or spread into a heavenly meal. And, you don’t need yeast for it Let me know if you like it!