Since coming to North America, I eat buckwheat pancakes almost every other weekend. Given that it is Shrove Tuesday, the official day for pancakes and introspection, penance and confession, I decided to trade in my usual go-to for a more special recipe in light of this year’s pancake traditional edition.
This recipe is all too reminiscent of my childhood and when my mother would make the delicious South Indian dosa. While I am not making dosas by any means, I am invoking the spirit of them, with this savoury gram flour and brown rice crepe, filled with a masala potato mixture and served with my easy coconut chutney. It’s such a healing and nourishing dinner but has a real oomph for the occasion in question and beyond.
This recipe will serve four people well.
For the coconut chutney
½ cup desiccated coconut
¼ cup split Bengal gram, roasted at 400F for 15-20 minutes (optional, chutney will taste just as good without)
1tbsp coconut oil
1tsp mustard seeds
1 Thai green chilli, finely sliced (ditch this if you don’t like too much spice, or just use it without the seeds)
2” piece of ginger, finely sliced
2 tomatoes, chopped
1tbsp Thai red curry paste
2tsp coconut sugar
½ cup coconut milk
Put the coconut and Bengal gram into your blender.
Meanwhile heat up the coconut oil in a frying pan and add the mustard seeds. Once they start to crackle, throw in the chilli, ginger, the tomatoes and curry paste.
Fry the mixture for about 10-15 minutes, as you want to take away the rawness of the spices. They will get beautifully aromatic and the tomatoes will start to dry up a little. Add the coconut sugar and give it a final stir.
Add the tomato mixture to the blender, along with the coconut oil and blitz until smooth.
For the crepes
1 cup of gram flour
½tsp ground cumin
½tsp ground coriander
¼tsp Himalayan pink salt
¼tsp cayenne pepper
¼tsp bicarbonate soda
½ cup of brown rice, soaked for at least an hour and drained
1½ cups of filtered water
1 beaten egg
Set your frying pan to pre-heat on a medium heat.
Meanwhile in a mixing bowl, combine the gram flour, cumin, coriander, salt and cayenne pepper and bicarbonate soda together.
Blitz the brown rice with half a cup of the filtered water, until smooth and creamy.
Pour into the dry ingredients, add the rest of the water, the beaten egg and mix well until you have a smooth batter.
Check to see if the pan is hot enough by adding a few drop of water to it. They should evaporate instantly. Make sure the pan is dry and grease the frying pan with a little oil.
Pour a ladle full of batter into the pan and spread it around quickly. You want them to be thin.
Let it cook fully on one side, you will know if it is ready to flip when it starts to come away from the edges. Turn the crepe over. Repeat until all the batter is used up.
For the masala potato
1tbsp coconut oil
½tsp cumin seeds
One red onion, chopped
2 cloves of garlic, chopped
½tsp red chilli powder (optional, we like it spicy)
1 baked potato
1 baked sweet potato
Himalayan pink salt, to season
Big bunch of coriander, chopped
Warm up the oil on a medium heat. Once it’s nice and hot, add the cumin seeds, once they start to sizzle a little, stir in the onions and sauté for five minutes. Once the onions start to brown, add the garlic, lower the heart and cover for twenty minutes.
After twenty minutes stir in the turmeric, chilli powder and salt.
Meanwhile, roughly chop up the potatoes. I like to leave the skin on and fold into the pan with the onions.
Season with the salt and stir the coriander into the potatoes. Spoon a big dollop into the middle of a crepe, fold it over however you like and serve with the coconut chutney.