PALEO DOSA

Healthy food is required for healthy living. Eating provides your body with the vital nutrients that it needs to function on a daily basis. Dosa, a savoury staple food of South India, is considered as a healthy food item. Known as the pancake of India, the flavor of dosa is relished by people all over the country. It is a versatile dish. The tasty pancake can be eaten for breakfast, dinner, or even as a snack item. The Cycle Bistro has twist in line with our paleo principles. Enjoy!

INGREDIENTS

Paleo Dosa:

  • Sweet potato  400 gms
  • Beetroot           30  gms
  • Red onion        20 gms
  • Ginger                 8 gms
  • Chopped parsley5 gms
  • Mustard seeds    3 gms

Paleo Wrap:

  • Eggs                  2 Each
  • Arrow root      40 gms
  • Sunflower oil  60 ml
  • Coconut flour 40 gms
  • Salt to taste           gms

Pickling Liquer:

  • Black pepper          5 gms
  • Coriander seeds  10  gms
  • White vinegar     20   ml
  • Cinnamon stick     5 gms
  • Water                  150  ml
  • Honey                  20   ml

Coconut Chutney:

  • Coconut cream  30  ml
  • Lime leaves         3 gms
  • Salt to taste
  • Pepper to taste
  • Lemon Juice       5  ml
  • Green chillies      3 gms

METHOD

Step 1: Using sunflower oil, sautee the red onions, ginger, chillies till translucent and soft, add mustard seeds and cook futher for 5 minutes.

Step 2: Place half of the beetroot in a deep pan, add water bay leaves and peppercorns, cook till soft, peel and slice using a mandoline and place aside.

Step 3: the other half of the beetroot peel, slice julienne using a japanese mandoline and place in a clean container raw.

Step 4: To make a pickling liquer, place all the ingredients in a pot, place on the stove and bring it to boil, immediately remove from heat.

Step 5: Leave the pickling liquer to cook down, add to the raw beetroot and leave to pickle fo minimum 2 hours.

Step 6: Bake the sweet potato in the oven till soft, peel and grate using a grater.

Step 7: In a separate tray place the cash-ewnut in the oven and roast until they turn golden brown, dry hot pan can be used too.

Step 8: Mix both the cooked beetroot mix, baked sweet potato and bind with chopped parsley.

Step 9: To make the coconut chutney, chop the lime leaves and the chillies finely, mix with the coconut yogurt add lemon juice salt and pepper to taste.

Step 10: For dosa wrap mixture, add all the ingredients together, starting with the dry followed by the wet ingredients, place in a food processor and blend well.

Step 11: Place a non stick pan add sunflower oil and make thin pancakes.

Step 12: While serving heat the dosa mix in apan or oven till hot, place in the middle of the dosa pancake, fold like an envelope.

Step 13: Garnich with the pickled beetroot.

Step 14: Serve with the coconut chutney.

Step 15: Good for 10 persons.

NUTRITIONS BENEFITS :

– Calories: 580
– Fat:          46 gms
– Carbs:     104 gms
– Protein:      9   gms

By Chef Wisdom Mwandoe