Dosas are a very popular breakfast (or indeed anytime) dish. Originally from South India, they are now available in almost every nook and corner of the country. This spread has spawned several variations of this humble dish.
I belong to a food group (not vegan, but vegetarian) that is immensely popular with over 23K members and growing every day. I enjoy the group for the interaction with some wonderful home chefs. And if I find an interesting recipe, I immediately modify it to conform to WFPB principles. This very interesting recipe, by Desilicious Kitchen, is one such recipe that I really enjoyed. They kindly gave me permission to post this in my blog.
1 cup shelled green peas
I cup chopped cucumber
4 green chilis, chopped
2″ piece ginger
Idli batter (please see post on idli for the recipe for the batter)
Add all the ingredients except the batter to a blender
Pulse till you get a meal type consistency (like any nut meal)
Transfer to a bowl
Add the idli batter and mix (add enough batter to get a thick but spreadable consistency)
Heat a griddle and rub the flat surface of a cut onion or potato on the griddle
Pour a ladle of the batter in the centre of the griddle
Spread the batter outwards, but not too big
Let the dosa remain fairly thick
When the bottom side is cooked, flip over and cook the other side
Remove to a casserole
Rub the onion/potato on the griddle again
Repeat for the rest of the batter
Serve hot with sambar and chutney of your choice
Enjoy these super soft dosas.