CHICKPEA FLOUR CREPE (DOSA) WITH VEGAN CHEEZE

RECIPE BELOW
Hey Lovely Foodies,
Thank you for stopping by, how you are haveing a wonderfully and blessed day/night. In this video I share one of my all time favourite breakfast. This is a high protein breakfast that is easy to make, takes only a few ingredients and delicious.
CHICKPEA FLOUR CREPE (DOSA) WITH VEGAN CHEEZE
Ingredients:
1 ½ cups chickpea(besan) flour
1 ¼ cups of water or as needed
1 small red onion, finely chopped
½ teaspoon turmeric
½ teaspoon salt
½ teaspoon garam masala
Vegan Cheeze for the middle, optional
Instructions:
💚 Sieve flour into a bowl; this help to achieve a smooth batter
💚 Whisk in your turmeric, salt, and garam masala.
💚 Whisk in 1 cup of water to form a thick batter. Now slowly add the reminding water a little at a time to form a thick pouring consistency but not very runny.
💚 Mix in your onion
💚 Let the batter sit for at least 15 minutes.
💚 Heat a non-stick on medium-high heat, do not add oil.
💚 Take a ladle or ⅓ cup full of dosa batter & pour it into the center of the hot non-stick pan.
💚 Immediately spread it evenly, starting from the center in a circular motion to form a thin crepe.
💚 Cook for a minute on medium heat, then add a little oil or vegan butter. Flip it when the edges begin to rise from the pan.
💚 Add vegan cheeze (if using), then Fold the crepe in half and toast until golden and the cheeze is melted.
💚 Before making the next crepe, reduce the heat to low-after spreading the batter, increase the heat to medium.
💚 Repeat the process to finish cooking all your batter.
💚Serve with chutney or sauce of your choice-it is also great without sauce.
Notes:
🌱This recipe is easy to customize: add tomato or bell pepper, omit the onion, or use different spices.
🌱 If the batter is sticking to your pan, add a few drops of oil to the pan. Rub well with a paper towel until the oil is absorbed. Make sure there is no excess oil on the pan when you add your crepe batter.
Have a question about the recipe? Ask me RESPECTLY in the comment section. Let us SHARE IN LOVE.
NEW NAME!
To my day one subscribers, new subscribers, and future subscribers, there is a name change. This page is no longer the Caribbean vegan foodie, we are now Kem's vegan kitchen. While I am still passionate about Caribbean vegan food and will still be sharing Caribbean inspire recipes, the name limited me.
Over the years I have created and curated numerous vegan dishes; but because they were not Caribbean, I was hesitant to share them with you. Shooting videos was even harder since I don't always eat Caribbean food. Kem's vegan
kitchen will allow me to share those recipes and create more content.
Hope you stick around for all that future has in store for this channel and you the supporters.
Thank you for stopping by, until next time, walk good.
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About KEM'S VEGAN KITCHEN
I am Kem Campbell, just a girl passionate about great vegan food. I was born on the Island of Jamaica and grew up in the Parishes of St James and Hanover. I now live in Toronto, Canada, and dream of moving back to Jamaica...soon.
I am passionate about cooking delicious vegan food that is not heavily processed. I am celiac, thus my recipes are gluten-free and I also have a mild soy allergy--so no soy for me at the moment.
I would like to consider this a virtual potluck, where I share food from my kitchen with you.

[@melanindawn2050]

Thanks for sharing.

[@natachasantos7782]

Looks delicious! Will try, thank you!