Since starting the diet I've found myself branching out into all kinds of ethnic foods. Husband loves Indian food and has inspired me to try lots of new things that I thought I would not like. The nice thing about Indian food is that much of it is naturally Gluten, Casein, and Soy free. It's all really growing on me too and now I crave certain Indian dishes quite often. Tonight we made a Father's day Feast for Husband and I made Dosa with Masala Filling and Cilantro Chutney. It's a common dish served at street food carts in India. It sounds pretty foreign but really its very yummy. You get a giant crispy Dosa which is like a crispy thin crepe made with ground rice and lentils, they fill it with Masala which is a potato and onion mixture, spiced with mustard seeds, salt, and turmeric. Then you top it off with cilantro chutney which is basically a spicy salsa with cilantro, lemon, garlic, salt,& ginger blended smooth.
The hardware that makes the Dosa doable on the home front is an electric crepe maker my sister gave us. Its about $40 on Amazon. I always recommend investing in the appliances that will make your life easier and save you time. The one I have is a dedicated GFCFSF appliance and it just plain kicks major tail. Check the bad boy out.
The crepe maker comes with the applicator pan for easy Dosa making. Just flip the unit over and dip into batter then set back down to cook. These Dosa wrappers are a perfect replacement for flour tortillas. They can be made crispy or soft and pliable. I'm running a freezer test now and will update on how they defrost later. Anyway these have so many applications for the GFCFSF kiddo...think peanut butter and jelly roll up, breakfast burritos, enchiladas and even hot dog roll ups. Tonight we had the traditional filling with them but the leftovers are split between the fridge and freezer so we'll be experimenting more with them this week. Here are the recipes fo
r Dosas, Masala Filling, and Cilantro Chutney. I mostly took someone else's recipes and tweaked them to my family's taste. A word about Urad Dal, it's a type of split lentil and you can buy them at any Indian grocery store online, locally (Chico is the closest to me I think), or possibly from your local restaurant. We fill up anytime we're in Sacramento or Woodland which is every few months. These are defiantly worth a try. 
DOSA
1 1/2 cups rice
1/2 cup Urad Dal
1 tsp. Salt
Add rice and Dal to a large bowl and soak 6 hours or overnight. Drain. Grind to paste in blender and add water to bring to a thin batter. You'll figure out quickly what the right consistency is. Thinner than pancake batter. Cook using desired method. I use the bad boy so I just dip and let it sit till done about 2 minutes. I stack them up if I want them soft and pliable and I cool them on wire racks if I want them more crispy.
Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas (I left this out this time)
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili (I diced one small Jalapeno)
1 tablespoon oil (Canola oil or other GFCFSF oil)(Vegetable oil is almost entirely soybean oil by the way)
salt to taste
Boil potato slices till tender then chop and set aside. Heat oil. Add mustard seed, peas, onions and spice.
Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
Add potatoes and mix and cook some more Serve
Add filling inside Dosa and roll. Serve hot with Chutney.
I had to tweak the directions a bit but to their credit here is the originator of these recipes.
http://www.indianfoodforever.com/snacks/masala-dosa.html
The hardware that makes the Dosa doable on the home front is an electric crepe maker my sister gave us. Its about $40 on Amazon. I always recommend investing in the appliances that will make your life easier and save you time. The one I have is a dedicated GFCFSF appliance and it just plain kicks major tail. Check the bad boy out.
For those of you who don't want to buy the appliance out just yet, you can try a test batch. Add more water to make the batter really thin and spread them on a pancake griddle to cook.
The crepe maker comes with the applicator pan for easy Dosa making. Just flip the unit over and dip into batter then set back down to cook. These Dosa wrappers are a perfect replacement for flour tortillas. They can be made crispy or soft and pliable. I'm running a freezer test now and will update on how they defrost later. Anyway these have so many applications for the GFCFSF kiddo...think peanut butter and jelly roll up, breakfast burritos, enchiladas and even hot dog roll ups. Tonight we had the traditional filling with them but the leftovers are split between the fridge and freezer so we'll be experimenting more with them this week. Here are the recipes fo
r Dosas, Masala Filling, and Cilantro Chutney. I mostly took someone else's recipes and tweaked them to my family's taste. A word about Urad Dal, it's a type of split lentil and you can buy them at any Indian grocery store online, locally (Chico is the closest to me I think), or possibly from your local restaurant. We fill up anytime we're in Sacramento or Woodland which is every few months. These are defiantly worth a try. 
DOSA
1 1/2 cups rice
1/2 cup Urad Dal
1 tsp. Salt
Add rice and Dal to a large bowl and soak 6 hours or overnight. Drain. Grind to paste in blender and add water to bring to a thin batter. You'll figure out quickly what the right consistency is. Thinner than pancake batter. Cook using desired method. I use the bad boy so I just dip and let it sit till done about 2 minutes. I stack them up if I want them soft and pliable and I cool them on wire racks if I want them more crispy.
Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas (I left this out this time)
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili (I diced one small Jalapeno)
1 tablespoon oil (Canola oil or other GFCFSF oil)(Vegetable oil is almost entirely soybean oil by the way)
salt to taste
Boil potato slices till tender then chop and set aside. Heat oil. Add mustard seed, peas, onions and spice.
Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
Add potatoes and mix and cook some more Serve
Add filling inside Dosa and roll. Serve hot with Chutney.
I had to tweak the directions a bit but to their credit here is the originator of these recipes.
http://www.indianfoodforever.com/snacks/masala-dosa.html
Cilantro Chutney:
Here's the original recipe link and below was what I actually adjusted the recipe to for our house. The original recipe calls for equal parts mint and cilantro. Couldn't find Mint yesterday without a separate trip to Holiday market so I skipped it this time, yummy both.
1 cup Cilantro leaves
1 small Jalapeno seeded
1/4 cup onion
2 large cloves garlic
2 tsp. ginger root peeled
1 tsp. salt
1 tsp. sugar
3 tsp. lemon juice
water to bring it together 2-6 tablespoons
Place all in the blender and blend till smooth. Serve with Dosa and Masala filling. Yum.
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