Tomato & Onion Rice Flour Pancakes

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Tomato & Onion Rice Flour Pancakes

 

 

Tomato & Onion Rice Flour Pancakes

Monday morning…we’re always running late in our house! Luckily I had already thought about what to make for breakfast last night. So I just had to get up and throw together this simple recipe for instant dosas.

Dosas are similar to pancakes but there are so many varieties and ingredient variations. A lot of times they are made with savory ingredients and eaten with chutney or curries. Dosas are one of my favorite foods to make and eat.

This recipe comes from “The Konkani Saraswat Cookbook” by Asha S. Philar. I made this version vegan, though the original calls for “buttermilk”. Rice flour is available in a lot of health food stores and Asian groceries. You can substitute other veggies such as grated carrots, finely chopped bell peppers, cilantro or radishes. In my version this morning I am using a leftover mixture of tomatoes and onions that weren’t finely cut so my dosas didn’t turn out as round as I usually like…oh well -that’s life!

Tomato & Onion Pancakes with Rice Flour

Makes 10 8″ dosas

  • 1 cup all-purpose flour
  • 1 cup rice flour
  • 2 tbsp grated coconut (optional)
  • 1 + cup of water
  • 1 cup of coconut milk, soy milk, buttermilk or other milk
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 1 green chili, finely chopped (optional)
  • 1 tsp salt (or to taste)
  • 1 tsp oil
  • 2 tsp mustard seeds
  • 5-8 curry leaves (optional)
  • additional oil for frying the dosas

Mix the flours together in a bowl. Add the water and milk and whisk to a smooth paste, adding more water to make the batter pourable (it should pour off your spoon in a stream, not drop off in chunks). Add the onion, tomato, chilis (if using) and salt and mix well.

 

 

In a small pan, heat the oil over medium heat. Add the mustard seeds and curry leaves (if using) and remove as soon as the mustard seeds start to pop. Pour into the batter and mix.

 

 

Heat a flat skillet over medium heat. When it’s ready, put a few drops of oil on the pan. Spoon about 1/3 – 1/2 cup of batter in the center and smooth around quickly into a circle shape. When using chopped veggies in dosas, it’s difficult to get them perfectly round unless the veggies are chopped very finely. Put a few drops of oil on the top. Let it cook until it starts to get brown and crispy on the bottom. Flip over and cook the 2nd side until brown and crispy. Remove from the pan and serve with chutney.


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