Buckwheat-Garbanzo Dosas

These dosas are simple to make and delicious to eat. Dosas are basically a savory pancake. I like to eat them with pretty much anything, and often find myself spreading avocado on top with a pich of salt and a splash of lime. They are a nice side-dish for soups and stews, and can be used to scoop up any of your favorite rice or meat dishes as well.

Makes 4-6 dosas depending on the size. Easy to double if desired.

Ingredients:

• 1/4 cup garbanzo bean or chickpea flour

• 1/4 cup buckwheat flour

• 1 Tblsp. tapioca flour (Sometimes I lease this out, and they come out fine. It does help with cohesion though.)

• 1/8 tsp. baking soda

• 1 tsp. coriander

• 1 tsp. turmeric

• 1/4 tps. salt

• 3/4 cup water

• Oil or ghee for cooking

  I love putting in fresh herbs when I have them, such as basil or cilantro. I also add different spices based on my mood, and encourage to add whatever you think might be good. Some additional spice options: hing (asafoetida), oregano, basil, thyme, cumin, fennel, cinnamon, black pepper, ginger.

Cooking Process:

• Mix all of the dry ingredients together.

• Add water and mix until smooth. It will be wet and kind of runny, but still have some thickness to it. You can add more water or flour as needed. The more you make them, you will figure out the right consistency for you.

• If you have time to let it sit for 30 minutes to an hour, it helps the water absorb into the dry ingredients. If you do not have time for this part, it is okay. Sometimes I let it sit, and sometimes I don’t…..

• If you have ever made pancakes, this is basically the same. Let you cooking pan warm up on the stove top. Medium heat should be good. Pour in a thin layer of oil or ghee, just enough so it does not stick.

• Pour or scoop out some batter and let it cook until the top side begins to look dry. Then flip!