Here is a quick and easy Dosa for the days you want to have something comforting and no time. Black Bean Dosa/Crepes are versatile, go with curries and chutneys. And they are packed with protein.
Last month. This and that…..
We are creeping into spring and it’s March already.
Are you feeling it in the air? We are; the little one has started to sneeze and I have some itchy eyes. Still, I can’t wait for some warmth and sunshine.
How are you doing? How has weather been in your part of the world?
Last month was filled with emotions, memories, and a lot of work. Good memories which take you to the simple times, when all you had to worry about was if you wanted an espresso or filter coffee (South Indian coffee). Both personally and globally, many things have happened. I don’t think I have been that occupied mentally in a while. And my uniform for the last month was yoga pants and grey or black tees. I lived in basics. I worked out very little, just that little which was needed to keep me sane. I ate a lot, thanks to recipe testing. It was good. The projects went very smoothly, and I will talk about them soon.
Another thing I have come to a realization is that I have to stop explaining things to people, and making them feel better for my accomplishments. This is something a lot of us do, don’t you agree? I will sit down to write more on that, in a later blog post.
Although I did love seeing the mountains turn green, the rain, the sounds that made a day even more beautiful, I am looking forward to a brighter, fresh and relaxed Spring.
I do post regularly on Instagram and Snapchat and I find many requesting, simple recipes, everyday food I share there and this was one of them. It’s stupidly easy and amazingly delicious.
This is a recipe that I put together a few years ago, when I had no wheat flour for chapathis, no intention of going grocery shopping. I enjoy whole grains and have a wide range sitting in my pantry.
This is as instant as instant dosa can get. The black bean is hearty and quite similar to chickpea flour, in the sense it is nutty and gives that distinct flavor.
These dosas can be made and reheated, they stay soft and the thinner the batter, the better it cooks and it cooks very fast. I’ve served it with sambhar, like regular dosas and I’ve served with paneer masala too. It is quite versatile and you’ll love the simplicity of it.
- 1½ cup black bean flour, I like bob mils brand
- ½ cup all purpose flour
- 2 tablespoon thick sour yogurt
- 1 tbsp white sesame seeds
- 1 tsp salt
- 3½ cups water.
- In a mixing bowl, add the black bean flour, all purpose flour, yogurt, sesame seeds, salt and water.
- Whip it and mix well till you have not lumps. The batter should be of a crepe consistency. Little more watery than the dosa batter.
- Have a non stick pan or cast iron pan on medium heat. Let it pre heat.
- Add a large ladle full of the batter in the center, holding the handle twirl the pan around for the batter to spread evenly. Add a touch of olive oil or vegetable oil, cover it and cook for a minute. Open the lid and slowly turn and cook for another minute.
- Take out and serve it with chutney, sabzi or lentils.
You can add green chilies and ½ cup of grated carrot in the mix too.
If you have the batter thick, the crepe will not cook well in the middle, so make sure to have the batter a little watery.
Black Bean flour is nutty and requires less salt, so be cautious.
It's also an excellent ingredient for gluten-free baking. High in dietary fiber and a good source of iron, magnesium and phosphorus, this nutritious flour has a rich, earthy flavor. Black beans are low sodium, low fat and a great source of protein. Because of their iron and protein content, black beans are often recommended as an important part to a healthy vegetarian diet.
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