Dosas are a lentil-based wrap-style flatbread that are an excellent bread substitute in a gluten-free diet, as well as being delicious no matter how you eat them.

Dosas: Lentil Wraps

Fermented Lentil Rice Dosas Dosas are a lentil-based wrap-style flatbread that are an excellent bread substitute in a gluten-free diet, as well as being delicious no matter how you eat them.

How to Make Soft Idli...via Veg Recipes of India...

Soft idli

Indian Food--Serve with Colorful Curries---idli recipe - how to make soft idlis (step by step idli recipe) Here is another one I had for breakfast in India.

Vattayappam / Steamed Rice Cake....is a traditional fermented steamed cake of Kerala with coconut...from scratch!!

Cooking Is Easy: Vattayappam / Steamed Rice Cake / Kerala Style It's kind of like a coconut rice bread

neer dosa recipe - soft, thin, light and lacy crepes made with rice batter. no fermentation required.  #dosa

Neer dosa

neer dosa recipe with step by step photos. thin, fluffy and lacy crepes made with rice batter. neer dosas are easy to prepare as fermentation is not required.

A sweet snack with over ripe banana. #antoskitchen #banana #snack

Sweet banana maida appam (paniyaram)

okra idli or bhindi idli recipe – soft, fluffy, delicious idli recipe prepared using bhindi/okra  ‪#‎snack‬ ‪#‎indianfood‬

Okra idli recipe | bhindi idli

okra idli or bhindi idli recipe with step by step photos - soft, fluffy, delicious idli recipe prepared using bhindi/okra. try making bhindi/okra dosa with the same batter.

Coconut and jaggery, perked up with cardamom, is an all-time favourite in Konkan cuisine, especially as an accompaniment for Neer Dosa.  This subtly sweet and crunchy Churna is not only an enjoyable accompaniment for dosas, it can also be used as a stuffing for modak, kadubu, poli and other dishes.

Churna

Coconut and jaggery, perked up with cardamom, is an all-time favourite in Konkan cuisine, especially as an accompaniment for Neer Dosa.

A protein-rich dosa made of split green gram and parboiled rice, moong dal dosa has a soothing taste and texture. It will come out really thin and crisp, and it is often enough if you cook it till one side is browned. Serve hot with a spicy chutney, for breakfast or supper.

Moong Dal Dosa ( Idlis and Dosas )

A protein-rich dosa made of split green gram and parboiled rice, moong dal dosa has a soothing taste and texture. It will come out really thin and crisp, and it is often enough if you cook it till one side is browned. Serve hot with a spicy chutney, for breakfast or supper.

Nachni dosa is a semi-spicy dosa of ragi pepped up with green chillies, ginger and onions. It is also very wholesome. Just ensure that you serve it fresh and hot, to prevent it from becoming rubbery.

Nachni Dosa

Nachni Dosa,serve these nutritious and tasty dosas hot with chutney and sambhar for a satiating breakfast.

A wholesome batter of four dals and rice is fermented overnight. The next day it is reinforced with flavourful ingredients like spinach, onions, and so on, and cooked in an appe mould to make a tasty snack that goes wonderfully well with sambhar and chutney. You can have this is a satiating evening snack with coffee or tea, or serve it as a starter at parties, but ensure that you serve it immediately on preparation as it becomes rubbery and loses its flavour after some time.

Pulse Appe ( Idlis and Dosas)

No, this dosa doesn’t look like a cup. It is called the crispy cup dosa, because one cup each of every ingredient is used—also making it easy to remember and repeat. A thoughtful combination of fermented dal paste and besan enables you to make this dosa thin, crispy and really golden!

Crispy Cup Dosa

It is called the crispy cup dosa, because one cup each of every ingredient is used—also making it easy to remember and repeat. A thoughtful combination of fermented dal paste and besan enables you to make this dosa thin, crispy and really golden!

Socca | Change water amount for tortillas or crepes, can cook on stovetop. I cut leftovers into wedges and keep in fridge for pita chips...bake at 250ish for 30 or so min, flipping, until all moisture is removed, serve immediately.

Socca by Leanne (Healthful Pursuit) chickpea flour + filtered water tsp sea salt tsp ground cumin or thyme 2 Tbsp olive oil plus brushing pan pepper to taste baked in a cast iron pan in the oven

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