Broccoli basil dosa

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An Indian style pancake with *local* produce. That would be a breakfast, that’s great for a hot hot day brunch too.

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For the batter, rinse and soak lentils with brown rice, at least overnight. My ration 1:1 is high in lentils, I like it.
The next day, put the mix in the blender, add salt, turmeric and a little baking powder.

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Add cut broccoli stalks and shredded basil. Mix a little more. If you have some broccoli florets you can cut them and add in the batter without remixing.

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Cook thick crepes.

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Summer kabocha, boiled then refried with spices, onion, ginger, garlic.

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Completed with edamame beans.

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4 thoughts on “Broccoli basil dosa

  1. Pingback: Red dosa | GOURMANDE in OSAKA

  2. Pingback: Dissection of a Summer kabocha, no waste | GOURMANDE in OSAKA

  3. Pingback: Dissection of a Summer kabocha, no waste | GOURMANDE in OSAKA

  4. Pingback: Curried chick pea dosa, with coconut gravy | GOURMANDE in OSAKA

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