My husband is a secret chef. This is our conversation: “What should I make for dinner?” “How about those crepes from the Candle 79 book stuffed with potatoes and onions like we get at the ashram?” So this is my improvised masala dosa dinner that has now become a staple meal in our house.
I’m not sure how traditional it is to serve raita with dosas, but really these are not exactly traditional dosas. And this is not exactly raita, but I like to call it that!
Crepes
1 cup soymilk
1/2 cup chickpea flour
2 tablespoons arrowroot powder
1/4 teaspoon salt
makes 5 crepes
Filling
2 potatoes
1 big onion
1/2 cup chopped cilantro
1/2 cup cashews
Tumeric
Salt
Olive oil
Raita
1/4 cup vegan sour cream
The juice of half a lemon
Fresh mint leaves, chopped
Chop the potatoes and boil in water until soft. Slice the onion into half moons and saute in olive oil with a dash of salt. Drain the potatoes and let them sit for a few minutes to cool off. Add the potatoes and mash with a fork. Add a little more olive oil and season with salt and turmeric Toss around well. Chop the cilantro and drop it into the onions and potatoes along with the cashews and mix well. Take off the heat and cover until crepes are done.
Mix the ingredients for the raita together.Set aside.
Combine all of the ingredients for the crepes in a blender. Brush a non-stick skillet with olive oil and heat it up. Pour the batter into a 1/4 cup measure cup and pour onto the hot pan. Quickly lift the pan off of the heat and tip it around to spread out the batter. Return to the heat and cook until the edges become brown. Using a spatula, flip the crepe over and cook for about 1 minute. Do the same for all of the batter.
Place the crepe on a plate, add the onions and potato mixture onto half of the crepe and fold the other end over. Top with a little raita and enjoy!