A Dosa Goodness

I loooove some Dosa, which is not only a wheat/gluten-free South Indian delicacy, but one of my fav resto's in SF. I already love curried Lentils and dine on them quite frequently- but lentils wrapped in a light crepe/pancake/tortilla-like thingy topped with yogurt dill sauce and cilantro pesto makes it one of the best dinners I've made in a while... I loooove some Dosa, which is not only a wheat/gluten-free South Indian delicacy, but one of my fav resto's in SF. I already love curried Lentils and dine on them quite frequently- but lentils wrapped in a light crepe/pancake/tortilla-like thingy topped with yogurt dill sauce and cilantro pesto makes it one of the best dinners I've made in a while... Spinach Dal Filling: 1 cup rinsed Lentils 1 Tbsp Olive Oil 1 medium Onion, chopped 2 cloves Garlic, minced 1 Tbsp Ginger, minced 4 cups washed Organic Spinach 1/4 cup Fresh Cilantro, chopped Juice of 1/2 Lemon 1 tsp Cumin 1 tsp Paprika 1 tsp Turmeric 1 Tbsp Goat Cheese (optional) Salt & Pepper to taste

Cook Lentils in 2 cups Water until done- 25-30 minutes. In a skillet, saute the onions in oil till tender, then add garlic, ginger and spinach until wilted. When lentils are done cooking, add to skillet mixture along with spices and lemon (and goat cheese, if using.) Mix it up...

I'll give it to you straight-- making the pancake thingy ain't easy. At the least, it took me 2-3 flops before I yielded one without breaking it... But then again- I'm no good at making breakfast pancakes on the pan (never was), which is why I can't do pancakey type breakfasts without my handy waffle maker (which has a beeper and everything). Really- it takes a combo of just the right amount of oil and good amounts of patience (can't flip it before it's ready).

Dosa (The Skin): 2 cups Brown Rice Flour 1/2 cup Quinoa Flour 3 cups Water 1/2 tsp Salt Grapeseed Oil for frying

Mix together flours, water and salt and beat/whisk until well mixed. On a heated skillet, pour a drop of oil- then add a ladleful of batter, letting it cover the diameter of the pan. Cook each side for 3-4 minutes, until dosa begins to become dry around the edges. Make sure the dosa is cooked through before you flip it-- much like cooking pancakes. Keep trying. Then fill an unbroken dosa with the Spinach Dal, and serve with Cilantro Pesto and/or the following:

Yogurt Dill Sauce: 3 Tbsp Goat Yogurt 2 Tbsp Water 1 Tbsp Fresh Dill

Mix all ingredients with a fork till well blended... Pour over Dosa.

There you have it. A mean, lean South Indian delicacy served up right in your kitchen. Enjoy! xoS