Classic Masala Dosa

(4 Servings)

Prep time: 14 hours (includes fermentation time)
Cook time: 1 hour
Total time: 15 hours

I have always been intimidated with making Indian crepes or Dosas because it needs planning and timing to get right. You need to plan ahead as the rice and lentils need to be soaked before grinding to a paste and then fermented, ideally overnight. The filling for the Dosa can be made in advance as needed and refrigerated. The same goes for the batter. So basically once these are ready and refrigerated you can whip up a Dosa fairly quickly whenever you want. Dosas can be eaten for breakfast, lunch, snack time or dinner! Yup that’s right, basically it’s Dosa time anytime. I decided I had to try making these crispy crepes even if it meant failure but was pleasantly surprised with how relatively easy it was. With a little bit of planning ahead of time you can look like a total pro in front of family and friends!

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Naseberry & Banana Açai Bowl

(2 servings)

Preparation Time: 5 minutes
Total Time: 5 minutes

It’s Earth day today and to celebrate we decided to make these beautiful naseberry banana açai bowls. Naseberry, commonly known as sapodilla is the fruit from an evergreen tree native to Mexico, Central America and the Caribbean. It is also eaten widely in India where it is known as ‘Chikoo’. It has a very deep, sweet & unique flavor that I love. I bought frozen Chikoo from an online Indian store –

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Breakfast Rice Crepes with Goiabada

(6 servings)

Preparation Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes

I haven’t prepared a breakfast dish a long time so decided to make this beautiful hearty recipe for breakfast to celebrate Brazilian cuisine month. These crepes have a great mix of flavors with the delicately thin rice crepes filled with a combination of sweet guava paste (goiabada), bananas and lightly salted cheese then topped or dipped in cajeta sauce (caramel sauce made with goat’s milk) or the usual caramel sauce.

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