Watch me Make Saag Gobi and Coconut Dosa Gluten Free and Vegan Style
I loooove Indian Food! Most people think Indian Food is hard but you just need a little help with knowing how to use the right spices. I also think Dosa's are so tasty, so I made a Coconut version. This video is from a new cooking series, if you want to subscribe to my Youtube channel to get fresh videos every week , click here.
This Is A Lot Like Aloo Gobi, But Instead Of Potatoes It Has Spinach Which Is So Much Healthier. Eat It With The Dosa Recipe Below.
½ Large Onion Chopped
2 Cloves Garlic Chopped
½ Tsp Ground Coriander
¼ Tsp Whole Coriander Seed
½ Tsp Fennel Seed
¼ Tsp Ginger Powder
½ Tsp Mustard Seeds
½ Tsp. Curry Powder
¼ Tsp. Turmeric Powder
Shake Of Cinnamon
2 Large Ripe Organic Tomatoes Chopped
¾ C. Water
½ Head Organic Cauliflower Florets
Juice of 1 Lemon
½ Pound Organic Fresh Spinach
Salt to taste
Sauté onion and garlic in olive oil till onions are turning translucent and soft, add all spices cook two minutes, next add tomatoes, water, cauliflower and lemon. Bring to boil and simmer at med. heat for about 15 minutes. Add spinach and cook another 5 minutes or until cauliflower is soft. Add salt to taste.
This recipe serves about 2-3.
Just a tip: When in doubt always add more salt or lemon if it needs a little more something.
Side note: Meyer Lemon tastes great in this, as does Cheddar Cauliflower. Cheddar Cauliflower boasts 25 times more beta carotene than regular cauliflower and has a bit of a creamier texture. I buy mine at the co-op.
A Dosa Is More Like A Crepe, Great For Eating With Gobi Palak Or Any Indian Food With Your Hands! These Are Seriously The Yummiest Little Things Ever!
1 ½ c. Good Karma Original Flax milk
½ c. Bob’s Red Mill All Purpose Gluten Free Flour
¼. Sweet Rice Flour
1/4c. GarFava Flour (Garbanzo and Fava Flour Mix) or Garbanzo Flour
1 TBLS. Arrowroot Powder
1/4c. Plain Coconut Yogurt (I use soy delicious)
½ tsp. Sea Salt
1 tsp. Cumin Seeds
Blend or Food process all ingredients for 30 sec. , just until mixed.
It helps to chill this batter in the fridge for 1 hr. but if you are impatient you can use it right away. Like I said it’s more like a crepe so that’s how you cook it. I use a 10 inch heavy skillet, with non spray stick. Pour approx. 1/2 cup of batter into pan make sure pan is already hot at med. heat. Use your wrist to tilt the pan and cover the whole pan with batter. Let it cook the most on the first side, also helps prevent sticking, then flip with long thin spatula to other side ,cooked till slightly brown is what you are going for. This batter can be poured lightly thicker than you would pour a crepe and cooked till still palpable, don’t overcook them or they will become too brittle.
This recipe makes about 6.