Thursday, October 23, 2014

Gluten Free, Vegan Masala Dosa with Chickpea Pancakes

This was so yummy. I won't get much into detail about how good it tastes since I want you to skip down to the recipe and taste if for yourself! Definitely serve this with my Cucumber Mint Dip - it's a perfect match. 






Gluten Free, Vegan Masala Dosa with Chickpea Pancakes
by Sarah Farsh October 20, 2014

Chickpea Pancakes:

  • 1/2 cup chickpea flour (garbanzo bean flour)
  • 1/2 cup almond milk (a splash more for thinner pancakes)
  • 1/4 tsp baking powder
  • 1 tsp garlic powder
  • 1 tbsp fresh chopped basil
  • 1/2 tsp kosher salt

Masala Dosa Potato Filling:
  • 4 small yellow potatoes, diced
  • 1 shallot, diced
  • 2 cloves garlic
  • 1/2 tsp good olive oil
  • 1 1/2 tsp turmeric
  • 1 tsp mustard seeds
  • 1/2 tsp cumin
  • 1 tsp curry powder
  • 1/2 tsp Persian saffron
  • juice of 1 lemon
  • 1 tbsp scallions, minced
  • 1/4 cup frozen peas
  • fresh cracked pepper
  • 1 tsp kosher salt to taste
For the pancakes, I like to pre-heat my oven to 350 and have a cookie sheet ready so that I can keep all my pancakes hot. In a bowl, sift together chickpea flour, baking powder, garlic powder, basil and salt. Slowly add almond milk and whisk together well. Heat up a non-stick pan, and use a ladle to poor your first pancake on the pan. Cook on medium heat for about 5 minutes, or until bubbles start to form. Flip quickly, and cook for an additional 5 minutes. Place on cookie sheet and into the oven while you continue making your pancakes.

For the potato filling, dry saute shallots. Add garlic, potatoes, olive oil (optional, or veggie stock), turmeric, mustard seeds, cumin, curry powder, saffron, lemon juice and scallions. Saute well on medium/hi heat. Cover pan for 10 minutes so potatoes soften, then continue to cook without cover. Add frozen peas, and saute mixture until peas are warm. Now you can stack your pancake with the potato filling! And top with Cucumber Mint Dip...

Vegan Persian Cucumber & Mint Dip (Most O Khiar)

I seriously can't believe how good this came out - if I didn't' make it myself, I'd think it really was authentic Most O Khiar. Most O Khiar literally means Yogurt and Cucumber in Farsi. It's a super refreshing dip that we use to side a rice dish, in a pita wrap, in a veggie sandwich, or straight up with a spoon! This dip goes perfect on top of my Chana Masala Pancakes!


Another yummy but dangerous way to eat this dip is with crushed potato chips mixed inside... But that's the unhealthier version that we won't talk about.

Anyways, be sure to chill this dip before serving, and enjoy every bite :)




Vegan Persian Cucumber Mint Dip (Most O Khiar)
by Sarah Farsh October 22nd, 2014
  • 1/2 cup raw cashews
  • 1/4 cup almond milk or water
  • 1 clove garlic
  • juice of 1 juicy lemon
  • a big handful of fresh mint
  • 2 tbsp dried dill
  • 1 tbsp onion powder
  • 1 tsp kosher salt
  • lots of fresh cracked pepper... There was a Persian cook book that said "Persians like it peppery" and it's true :)
  • 1 Persian cucumber, diced
In a VitaMix or high powered blender, blend together cashews, almond milk, garlic, lemon juice, fresh mint, dill, onion powder, kosher salt and pepper. Blend until very smooth until it looks like whipped cream. You can splash a little more liquid of almond milk or water if it's too thick, or add some extra cashews if it's too thin. Transfer dip to a bowl and add diced cucumber. Mix well and garnish with dried dill and/or mint.