Don’t let this name put you off, dosa is the Indian word for a savory pancake.
The awesome thing about gram (garbanzo bean) flour is how versatile it is - you can make everything from cheese sauce to scrambled eggs to savory pancakes - and trust me when I say that everything is delicious. These dosas are vegan, low-fat, chocked full of Vitamin A, and so incredible for your guts. Did you know that eating oats regularly can help improve your digestive health in just 7 days? They are full of probiotics, fiber, and protein, plus heaps of vitamins and minerals. And if you’re sensitive to gluten it’s pretty easy to find gluten-free oats. Garbanzo beans are among the healthiest foods in the world; they help you feel fuller for longer, keep your blood sugar in check, and aid your digestion. Don’t be put off by the flours, most grocery stores have them or head over to your nearest Indian supermarket and stock up.
- ½ cup oats
- ½ cup garbanzo bean/gram flour
- ¼ cup rice flour
- ¼ Tbsp salt
- ½ Tbsp curry powder (mild, medium, or hot to your taste)
- 1 cup water
- Suggested veggies: white onion, tomato, green beans, shredded carrot, chili peppers, ginger, red pepper - all finely chopped
- 1 Tbsp oil
- Mix together the oats, flours, and spices.These mixes can also be stored in a jar to use later to save some time.
- When you’re ready to make your dosas, mix the oat mix with the water and set aside for at least 10 minutes, overnight, or up to 3 days.
- Once a nice batter has formed, heat some oil in a frying pan over medium heat. Ladle out 2 scoops of the batter into the pan and spread into a pancake shape.
- Sprinkle on your chopped veggies and gently press the dosa with a spatula.
- Carefully flip when the bottom of your dosa is lightly browned and cook the other side equally.
- Remove from pan and enjoy!
My recommendation is to serve with a big side salad full of all your favorite gut-friendly veggies and drizzle everything with a delicious tomato raita.
For an easy and quick tomato raita: in a small pan, heat ½ tsp oil with ½ tsp cumin seeds, and add some chopped tomatoes. Season to your preference with salt and curry powder, and cook until the tomatoes are soft. Let cool, and mix with your favorite brand of non-dairy yogurt or tahini paste diluted with water!