Dosas – Secret Recipe Club
It is time again for Secret Recipe Club reveal day! Woo-hoo! What is the Secret Recipe Club? It’s a lot like Secret Santa, but with recipes. Each month you are assigned a blog. After selecting a recipe from that bloggers repertoire, you make and post it on reveal day. It is a great way to find fun recipes and blogs. I like how it gets me to actually sit down and go through another person’s blog. Blogs are a lot of work and take time to put together. Instead of skimming through just the new stuff (as is usually easier when we see a new blog) it is fun to really sit down and go through what else the blog has to offer. Fun stuff!
My assigned blog this month was Sid’s Sea Palm Cooking. It was so fun exploring this blog! So many fun taste-treats like Nanaimo Bars, Roasted Garlic and Mushroom Hummus, Lime Curd, and a bunch of lovely Danish recipes. I ended up making Dosas. When my older kids were young, I made them dosas all the time and they gobbled them down. These brought back wonderful memories for us. I am not sure why I stopped making them, but they are now back on the menu! I like this version so much. I increased the fresh cilantro in the batter. Dosa makes a lovely savory fritter to use as an appetizer, side dish for dinner, or a main dish for lunch. Thank you, Sid!
My biggest tip for making dosa is to let it cook in the oil until golden brown before trying to flip. If the dosa seems to be holding to hard to the pan when you try to flip it, it isn’t ready. Other tips are to use plenty of oil for cooking and use a thin metal spatula for flipping the dosa. Enjoy!
The Recipe: Dosas – Secret Recipe Club
- 1 1/2 cups chickpea flour or garb-fava flour, that is what I used
- 1/2 cup brown rice flour
- 1/2 large red onion, finely minced or small sweet yellow onion
- 2 teaspoons olive oil
- 1 1/2 finely chopped Jalapeno Chilies, optional
- 1/4 teaspoon grated ginger, Tip from Sid: keep ginger root in freezer and use microplane to get fresh grated ginger when a recipe calls for it
- 1/2 cup plain unsweetened diary free yogurt, I used coconut yogurt
- 2 tablespoon chopped fresh cilantro leaves
- 1/2 teaspoon salt or to taste
- 2 cups + of water, enough to make a thin batter
- oil for frying
- Mix everything together, except the frying oil. Allow batter to sit for at least one hour, then
- Heat oil in skillet over medium-high heat. When oil is heated, carefully pour dosa into pan using a 3 tablespoon scoop. Allow to cook until a deep golden brown, then flip over. Cook on the second side until browned.
- Serve hot or at room temperature.
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