Lentil Crepes (Dosa with Cauliflower Curry

• Vegan

• Produce

  • 3 cup Cauliflower florets, small
  • 2 tbsp Flat-leaf parsley
  • 3 Garlic cloves
  • 2 tbsp Ginger
  • 1 (14 oz. can Tomatoes
  • 1/2 Yellow onion

• Canned Goods

  • 1/2 cup Coconut milk, light
  • 3 tbsp Curry paste, mild
  • 3/4 cup Vegetable broth

• Baking & Spices

  • 1 1/4 cups Rice flour
  • 1/4 tsp Salt
  • 3/4 cup Urad flour

• Oils & Vinegars

  • 2 tsp Olive oil

• Liquids

  • 2 1/2 cups Water

Found on cookincanuck.com

Ingredients

• 1 ¼ cups rice flour
• ¾ cup urad flour (lentil flour)
• 2 ½ - 3 cups water
• ¼ tsp salt
• 2 tsp olive oil
• ½ yellow onion, chopped
• 2 tbsp minced ginger
• 3 garlic cloves, minced
• 3 tbsp mild curry paste
• 1 (14 oz.) can diced tomatoes
• 3 cup (12 oz.) small cauliflower florets
• ¾ cup vegetable broth
• ½ cup light coconut milk
• 2 tbsp minced flat-leaf parsley

Directions

• In a large mixing bowl, whisk together rice flour, lentil flour and 2 ½ cups water.
• Cover and let rest for at least 8 hours.
• Before using, stir in the salt.
• Heat a nonstick crepe pan over medium to medium-high heat.
• In a circular motion, pour just less than ½ cup of the batter onto the crepe pan. Immediately use the back of a ladle to gently spread the batter. If the batter does not spread easily, you may need to add additional water to the batter. If not using a nonstick pan, first brush canola oil on the pan or coat it with cooking spray (repeat for each crepe).
• Cook until the edges are set and the crepe is turning golden brown on the bottom, about 2 minutes.
• Using a spatula, carefully flip the crepe. Cook for 1 minute. Transfer the crepe to a plate.
• Repeat with the remaining batter, separating the finished crepes with wax paper or parchment paper.
• Heat the oil in a large saucepan set over medium-high heat.
• Add the onions and ginger, and cook until the onion is tender, about 4 minutes.
• Add the garlic and curry paste. Cook, stirring, for 30 seconds.
• Stir in the diced tomatoes, cauliflower and vegetable broth. Bring to a boil, then cover partially, reduce heat slightly and simmer until the cauliflower for 20 minutes.
• Stir in the coconut milk. Simmer until the cauliflower is tender, about 10 to 15 minutes. Remove from the heat and stir in parsley.
• Scoop about ⅓ cup curry into the center of each crepe and roll to enclose. Serve with chutney and yogurt, if desired.