Sunday, November 25, 2007

VeganMoFo 21: Dosa Day

I'm writing this long after thanksgiving, so this is the first of my "make up" posts.

The Wednesday before thanksgiving, I didn't do too much in the way of cooking at all.

My mom had ground some batter to make dosas for us, and we made those and served them with hot mango pickle and the apple chutney. Dosas are like crepes, but with a saltiness and mild sourness instead of the slight sweetness of crepes. They are versatile - you can stuff them with potato curry or various veggies, or mix things into the batter (like chopped chilies), or top them with melted Sheese. They can be made thin and crispy of soft and chewy, and they can be eaten with sweet jam or spicy chutneys.

They are also made with a mix of broken partly-boiled rice (which is better for you than plain raw rice, like brown rice) and lentils, which provide protein.

However, there is a downside - since dosas are to be made thin and crispy, they often require good amounts of oil to keep them from sticking. To avoid this, I use a nonstick or anodized pan and use at most a few drops of oil per dosa (sometimes I can leave it out altogether by keeping the pan clean and free of crumbs during cooking).

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