Delicious, nutritious and versatile, these dosa crepes, flavored and fortified with kale and lentils, makes a great snack for kids and adults.
These gluten-free Kale Dosa Crepes are delicious, protein-rich eats perfect for a weekend brunch or a weekday dinner.
I always have some organic baby kale sitting in the refrigerator that I can throw handfuls of into salads, smoothies, pestos, and even curries. This time, as I pondered a quick dinner I could put together for Desi and me -- and I really, really was in the mood for some dosa-like dish-- I came up with the idea of combining some kale with a basic moong dosa batter that requires the moong dal to be soaked for no more than 30 minutes.
This is a superlatively healthy dish. Moong dal, or mung dal, like any other lentil, is high in fiber and protein, and divinely fat-free. Moong also contains iron and calcium, both essential nutrients to add to the vegan diet.
Kale, a veggie we all know and love, is also calcium-rich, loaded with Vitamin A, and extremely anti-inflammatory which means it battles chronic diseases like cancer, heart disease, diabetes, and even slows down signs of aging.
The basic moong dosa recipe is a very versatile one. If you'd rather not use kale (although I can't imagine why you wouldn't ? ), you could add spinach, cabbage, or just about any leafy vegetable. If you choose to use regular kale instead of baby kale, I would recommend removing the tough stems and blanching the leaves for a couple of minutes to tenderize them.
- Quinoa Dosa
- Instant Gluten-Free Masala Dosa
- Vegan Crepes (with Citrus Cream Cheese and Apricot Walnut Syrup)
- Brown Rice Dosa
- Rava Idli
Kale Crepes, Gluten-Free
- 1 cup mung lentils (moong dal, soaked for 30 minutes)
- 2 packed cups baby kale
- 1- inch knob ginger (chopped)
- 2 cloves garlic (peeled and chopped)
- 1-2 green chilli peppers (like serrano or jalapeno, chopped)
- 1 teaspoon cumin seeds (lightly toasted on a dry skillet)
- Salt to taste
- Blend the soaked lentils with the all ingredients except the kale and water until you have a smooth batter of the consistency of a crepe batter.
- Add the kale and process on a lower speed so the kale gets finely chopped but doesn't quite blend into the batter. You want little bits of kale to be visible in the batter.
- Heat a flat griddle and when it is hot enough that a drop of water sizzles and skitters off, spray the griddle lightly with oil.
- Using a round-bottomed ladle, place about ½ cup of the crepe batter in the center of the griddle. Using the bottom of the ladle, spread the batter into a crepe using a spiraling motion.
- Let the crepe cook until the top dries out, then flip over and cook for another minute.