Here is a quick and easy Dosa for the days you want to have something comforting and no time. Black Bean Dosa/Crepes are versatile, go with curries and chutneys. And they are packed with protein.
Last month. This and that…..
We are creeping into spring and it’s March already.
Are you feeling it in the air? We are; the little one has started to sneeze and I have some itchy eyes. Still, I can’t wait for some warmth and sunshine.
How are you doing? How has weather been in your part of the world?
Last month was filled with emotions, memories, and a lot of work. Good memories which take you to the simple times, when all you had to worry about was if you wanted an espresso or filter coffee (South Indian coffee). Both personally and globally, many things have happened. I don’t think I have been that occupied mentally in a while. And my uniform for the last month was yoga pants and grey or black tees. I lived in basics. I worked out very little, just that little which was needed to keep me sane. I ate a lot, thanks to recipe testing. It was good. The projects went very smoothly, and I will talk about them soon.
Another thing I have come to a realization is that I have to stop explaining things to people, and making them feel better for my accomplishments. This is something a lot of us do, don’t you agree? I will sit down to write more on that, in a later blog post.
Although I did love seeing the mountains turn green, the rain, the sounds that made a day even more beautiful, I am looking forward to a brighter, fresh and relaxed Spring.
I do post regularly on Instagram and Snapchat and I find many requesting, simple recipes, everyday food I share there and this was one of them. It’s stupidly easy and amazingly delicious.
This is a recipe that I put together a few years ago, when I had no wheat flour for chapathis, no intention of going grocery shopping. I enjoy whole grains and have a wide range sitting in my pantry.
This is as instant as instant dosa can get. The black bean is hearty and quite similar to chickpea flour, in the sense it is nutty and gives that distinct flavor.
These dosas can be made and reheated, they stay soft and the thinner the batter, the better it cooks and it cooks very fast. I’ve served it with sambhar, like regular dosas and I’ve served with paneer masala too. It is quite versatile and you’ll love the simplicity of it.
- 1½ cup black bean flour, I like bob mils brand
- ½ cup all purpose flour
- 2 tablespoon thick sour yogurt
- 1 tbsp white sesame seeds
- 1 tsp salt
- 3½ cups water.
- In a mixing bowl, add the black bean flour, all purpose flour, yogurt, sesame seeds, salt and water.
- Whip it and mix well till you have not lumps. The batter should be of a crepe consistency. Little more watery than the dosa batter.
- Have a non stick pan or cast iron pan on medium heat. Let it pre heat.
- Add a large ladle full of the batter in the center, holding the handle twirl the pan around for the batter to spread evenly. Add a touch of olive oil or vegetable oil, cover it and cook for a minute. Open the lid and slowly turn and cook for another minute.
- Take out and serve it with chutney, sabzi or lentils.
You can add green chilies and ½ cup of grated carrot in the mix too.
If you have the batter thick, the crepe will not cook well in the middle, so make sure to have the batter a little watery.
Black Bean flour is nutty and requires less salt, so be cautious.
It's also an excellent ingredient for gluten-free baking. High in dietary fiber and a good source of iron, magnesium and phosphorus, this nutritious flour has a rich, earthy flavor. Black beans are low sodium, low fat and a great source of protein. Because of their iron and protein content, black beans are often recommended as an important part to a healthy vegetarian diet.
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Could those crepes look any more tantalizing?! You’re on fire, woman! <3
I know you would’ve loved it, maybe with some veggies and feta stuffed inside, yum.
XO
They look so inviting with that dark purple colour! YUM!
Thanks Angie, love that color too.
xx
I am in awe of all that you do and accomplish! I’m loving these photos and these gorgeous dosas!! I look forward to the reveal of all your upcoming projects!! xO
You are truly truly kind. I love these dosas, I wonder why I didn’t try this combo.
Me too, can’t wait to share.
xo
These Black bean dosas look amazing! I have to get the black bean flour. I have never used it! You are so creative! So happy it is sunny again aint it ?! 🙂 I am so ready for spring and summer 🙂
Thanks so much girl. Truly amazing and easy, and healthy. Try it out for sure. Oh yes, ready for spring but not for 81..eeks…
I love the colour of the dosas because of the black bean flour. So lovely and full of nutrients !
First of all thanks for visiting the space and yes, black bean flour dosas are so pretty.
These look so delicious Asha!!! Absolutely gorgeous!! xoxo
Thanks lovely.
xx
Mmm they sound so delicious Asha! Love anything with black beans, and this looks so simple!
Thank you so much for stopping by. Isn’t it easy?I recently started making these and we love it.
xx
Asha, these dosa’s are gorgeous – I need to get my hands on that black bean flour for sure! Here on the east coast, it has been feeling like Spring for the past 3 weeks or so – but am not complaining spring and summer are my favorite seasons! Happy Monday!
Oh, I know you’d love love these crepes Sashi. I thought it was cold now, well, I’m glad it’s getting better. It’s been a crazy 81 today. Well, a girl can’t expect a perfect 70 everytime right?!
Hugs lovely.
xo
Wow. Fantastic recipe Ash! Unfortunately Bob’s red mill isn’t available here nor any other bean flour. Did you ever tried making these with gram flour or rice flour? Sorry for asking this, it’s just that the range of products here is a bit limited.
As for the weather, the winter was very harsh for Greek standards, with lots and lots of snow and many many cold nights (perhaps you’ve seen the photos in our pastitsio post). But the Spring seems to be finally here (thank God!) and the temperature has finally risen above 10C it even reached 20C during the weekend:)
Sending you lots of hugs,
Mirella and Panos
First of all, thanks for stopping by. Hope you are doing well.
So we use chickpea flour and that’s a different kind of pancake. With rice flour it tastes different. You know, I’ve soaked black beans and rice and ground it up to make these too. So so good. Or just powder black beans in a good heavy duty blender.
OOh, winter is that harsh there huh? Sending you hugs.
xo
The colors are smashing!!! So beautiful and unsual. I’m certain they’re tasty, too 🙂
I love dosas! Never had one made from black beans, however. Never even knew you could do that! Really terrific — super recipe. Thank you.
You totally work magic with your hands and in your kitchen. And you clearly have an unbelievable eye for presentation! These black bean dosa crepes sound wonderful and look even better! : ) Hope all is well with you. Icy snow day here but the sun is out!
Awww, you are too kind. Thanks so much. That combo is a chilly one right?!
All good, just got caught with stuff.