Dosas with Spiced Cauliflower and Almonds created by: Almond Board of California
description:
A dosa is a thin, crepe-like southern Indian pancake. This is a vegan version of rava dosa, made with semolina flour and almond milk instead of the traditional yogurt.
servings 6
ingredients 3 cups semolina flour
1 (32-ounce) box (or 4 cups) unflavored almond milk
1 cup water
1 small jalapeno chile, seeded and minced*
2 tablespoons chopped fresh cilantro
1 teaspoon salt
Vegetable oil for frying
Spiced Cauliflower and Almonds (recipe below)
Spiced Cauliflower and Almonds : 3 cups frozen cauliflower florets
1/2 cup slivered almonds, roasted
1 cup prepared curry sauce or tandoori sauce
2 tablespoons chopped fresh cilantro
preparation Stir together flour, almond milk, water, jalapeno, cilantro and salt in a large bowl. Cover and let stand for 1 to 3 hours (this allows the gluten in the flour to relax). Heat a large skillet, preferably cast iron or nonstick, over high heat. Brush lightly with oil and pour in 1/2 cup batter, and swirl to cover bottom of pan. Cook, flipping once, 3 to 4 minutes or until golden brown. Repeat with remaining batter, and fold each pancake in half or in thirds. Serve with Spiced Cauliflower and Almonds. 

*Be careful not to touch the seeds, as they can sting hands. Use a knife to scrape out the seeds.

Spiced Cauliflower and Almonds : Stir together cauliflower, almonds and sauce in a saucepan; cover and cook on medium-low heat, stirring occasionally, until cauliflower is warm throughout.  (Cut cauliflower into smaller pieces if desired.) Stir in cilantro just before serving.