Besan Puda - Gram Flour Dosa

by Christopher Totaro

This recipe may seem like a lot of work but it’s pretty fun and all of the steps are fairly simply. So, invite a friend over and share a glass of wine to make the preparation more of a social event. The dosa can be filled with anything. I chose sautéed onions and beets. The result is absolutely delicious not to mention, allows for some great glam-shots afterward. Have some fun with the presentation. Did I mention that it's gluten-free? 


Ingredients:
For the sauce
2 heirloom tomatoes
4 garlic cloves
4 small sprigs fresh oregano
about 12 fresh basil leaves
salt & pepper to taste
3 tablespoons olive oil
2 additional sprigs fresh oregano
8 additional fresh basil leaves
1/3 cup tahini
1 tablespoon sherry wine vinegar
2 teaspoons smoked paprika  

For the dosa
1 cup chickpea flour
1/4 cup rice flour
pinch of baking powder
1 teaspoon salt
coriander, cumin, turmeric, ginger, clove, fenugreek, nutmeg
3/4 cup water
1 cup shredded zucchini
1/2 cup chopped fresh basil
1/2 cup diced green onions
2 tablespoons olive oil

For the filling
1 small white onion
1 roasted golden beet
salt & pepper to taste


Directions:
For the sauce
✼Broil the first six ingredients in a Pyrex loaf pan until the tomato skins wrinkle and the juices bubble. Let cool. 
✼ Add cooked tomato mixture plus the remaining five ingredients to the blender and blend until smooth.

For the dosa
✼ Shred the zucchini with a box grater. Chop the basil and dice the green onions.
✼ In a medium sized mixing bowl, combine all the dry ingredients together; mix well. 
✼ Slowly add the water while stirring to avoid lumps. 
✼ Add the zucchini, basil, and green onions. Mix well.
✼ Warm a non-stick skillet over medium-high heat. Ensure that the pan is hot enough by sprinkling a few drops and watching it sizzle.
✼ Pour 1/2 cup of the batter into the skillet and spread evenly with a back of spoon.
✼ When the bottom of the pancake begins to solidify, begin to gently separate the edges from the pan until the entire pancake is released and can spin freely within the pan. Drizzle one teaspoon of olive oil on top of the pancake, then carefully flip. 
✼ Flip several times until it's thoroughly cooked, crisp and brown on both sides.
✼ Repeat steps for the remaining batter.

For the filling
✼ Chop both into julienne-sized pieces. Sautée in a hot pan with coconut oil. 

To assemble
✼ Lay the warm pancake flat and spread half of the pancake with a thick layer of the sauce. 
✼ Top the sauce side with the onion & beet filling.
✼ Fold the pancake in half.
✼ Drizzle sauce on top. (A squirt bottle is helpful here.)

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