Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table

The Chefs at the 2007 Vegetarian Awakening Conference in Grand Rapids, MI. Back Row, L to R: Derek Sarno, Chad Sarno, Tal Ronnen, Kevin Dunn, Sualua Tupolo. Front Row, L to R: Ian Brandt, Cathi DiCocco, Eric Tucker, Fran Costigan, and myself.

I wanted something simple but different for breakfast this morning. I love dosa--Indian crepes-- so I made an "instant" version (as opposed to a fermented batter, which is traditional) and we loved it! We had some with homemade plum chutney and some with a little Earth Balance. Other possibilities would be more traditional Indian chutneys, soy yogurt, soy creme cheese, grilled curried fruit, leftover veggies, scrambled tofu.... (For the recipe, wait for a new book coming out late in 2010!)

For cooking the dosa, you don't need any special cookware. Use a flat griddle or very shallow skillet. For the using the least fat, use a nonstick version, or, if you prefer, use hard-anodized cookware or good old-fashioned seasoned cast iron. This traditional 10.5" American cast iron round pancake griddle (available at Target for under $15) would do just fine:


Here's a Calphalon hard-anodized square 11" griddle for about $20:



(Target and many other stores have an array of different griddles and flat skillets that would work for dosa-- these are only examples of inexpensive possibilities.)

If you cook lots of dosa, here's an electric dosa tawa, sold in the USA and Canada!




Enjoy!