Ingredients
-
For the Dosai Batter:
-
1 cup whole-wheat flour (or all-purpose flour)
-
1/2 teaspoon baking powder
-
1/4 teaspoon salt
-
1/4 cup water
-
For the Avocado Mash:
-
3 ripe avocados, halved, pitted, and peeled
-
1/2 red bell pepper, seeded and finely chopped
-
1/2 small red onion, thinly sliced
-
1 clove garlic, minced
-
1 tablespoon fresh lime juice
-
1 teaspoon ground cumin
-
1/2 teaspoon smoked paprika
-
1/4 teaspoon chili flakes
-
Salt and black pepper to taste
-
For the Sambar Sauce:
-
1 (15-ounce) can chickpeas, drained and rinsed
-
1 medium tomato, roughly chopped
-
1 small onion, roughly chopped
-
1 inch piece of ginger, peeled and grated
-
1 green chile, such as serrano or jalapeño, seeds removed and minced
-
1/2 teaspoon ground coriander
-
1/2 teaspoon turmeric
-
1/2 teaspoon cumin
-
1 bay leaf
-
2 cups vegetable broth
-
Juice of 1 lime
-
Salt and black pepper to taste
Directions
Subtitle: A Fiery Twist on a Traditional Delicacy!
Description: This vegan breakfast bowl combines creamy avocados, fluffy dosa batter pancakes, and a spicy sambar sauce for a mouthwatering meal that’s both healthy and satisfying. It’s perfect for busy mornings and can be prepared ahead of time to save you time.
Ingredients:
For the Dosai Batter:
1 cup whole-wheat flour (or all-purpose flour)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup water
For the Avocado Mash:
3 ripe avocados, halved, pitted, and peeled
1/2 red bell pepper, seeded and finely chopped
1/2 small red onion, thinly sliced
1 clove garlic, minced
1 tablespoon fresh lime juice
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon chili flakes
Salt and black pepper to taste
For the Sambar Sauce:
1 (15-ounce) can chickpeas, drained and rinsed
1 medium tomato, roughly chopped
1 small onion, roughly chopped
1 inch piece of ginger, peeled and grated
1 green chile, such as serrano or jalapeño, seeds removed and minced
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon cumin
1 bay leaf
2 cups vegetable broth
Juice of 1 lime
Salt and black pepper to taste
Instructions:
For the dosa batter:
Combine the flours, baking powder, and salt in a large mixing bowl. Add the water and whisk until smooth. Cover and set aside for at least 30 minutes.
For the avocado mash:
Place the avocado flesh, red bell pepper, red onion, garlic, lime juice, cumin, and smoked paprika in a blender. Blend until smooth. Season with salt and pepper to taste. Set aside.
For the sambar sauce:
Heat oil in a saucepan over medium heat. Add the onions and sauté until translucent, about 5 minutes. Stir in the ginger, garlic, and chiles, cooking for another minute.
Add the remaining sambar sauce ingredients (tomatoes, chickpeas, vegetable broth, lime juice, coriander, turmeric, cumin, bay leaf), bring to a boil, reduce heat to low, and simmer for 10-15 minutes. Remove from heat and let cool slightly.
Preparation:
To assemble the bowls:
Divide the dosa batter evenly between two nonstick skillets or a well-seasoned cast iron pan. Heat a medium-low heat on one side and a medium-high heat on the other. Pour the batter into each section, creating a round shape. Cook for 2-3 minutes per side, or until golden brown.
Meanwhile, fill a small saucepan with water and bring to a simmer. Carefully crack an egg into a small dish and gently slide it into the water. Poach the eggs for 2-3 minutes, or until desired doneness.
Once the dosas are cooked, transfer them to a plate lined with paper towels to absorb any excess oil. Top each dosa with avocado mash, poached egg, and drizzle with additional sambar sauce if desired. Serve immediately.
Note: The batter will keep in an airtight container in the refrigerator for up to 3 days. You can also freeze leftover batter for future use.
