Re: OT- Chickpea flat bread - and idli, dosa, dhokala and khaman

[Guest guest]

Just following up. I made a simple lentil flat bread this morning. I can see

why other recipes use egg or flax etc to hold it together. It is very, very

fragile. Most of the squares I cut have held together but they needed to be

handled with a lot of care.

I thought it tastes super (but I like lentils). I made it with just lentils,

sunflower oil and salt. I thought I would maybe try a lentil and chickpea bread

next (and I also have yet to try adding baking soda).

In reading about lentil and chickpea breads I came across idli, dosa and dhokala

which all seem to use fermented batters (a bit like sourdough?).

Idlis, for example, are made with black lentils and rice - but there seem to be

lots of variations. It's all new (and interesting) to me.

http://en.wikibooks.org/wiki/Cookbook:Idli

Khaman seems to be a savoury cake made of chickpeas and chickpea flour.

http://en.wikipedia.org/wiki/Khaman

I think I need a book....

Will post back if I figure out a lentil bread that holds together better

(without eggs, flax or cheese).

Best wishes, Sandy

> >

> > I have a fantastic GAPs legal recipe for a flat bread/tortilla type thing

that uses soaked lentils. I can't link to it but i'll post it later if i get a

moment.

> > Charlotte

> >

>

[Guest guest]

Sandy,

Can you tolerate Chia seeds? It acts as a wonderful binder when ground and mixed

with a little hot water. Cant remember the chia seeds/water ratio and I am too

lazy to get out of bed to go and check my notes! Think its something like 1 to

4. It forms into a 'glup' when mixed with hot water.

Anyway, if you can tolerate it, do give it a try. I use it a lot in recipes in

place of xantham gum which is a no no for us due to the corn.

Hope this helps

> > >

> > > I have a fantastic GAPs legal recipe for a flat bread/tortilla type thing

that uses soaked lentils. I can't link to it but i'll post it later if i get a

moment.

> > > Charlotte

> > >

> >

>

[Guest guest]

Hi Angelle,

Wow, that's a great idea ....just reading about chia seeds and wondering how

come I'd not come across them before. They didn't have any in our health food

shop yesterday but I'll try to get some soon. Fingers-crossed we will be ok for

tolerance (will test carefully).

Best wishes, Sandy

>

> Sandy,

> Can you tolerate Chia seeds? It acts as a wonderful binder when ground and

mixed with a little hot water. Cant remember the chia seeds/water ratio and I

am too lazy to get out of bed to go and check my notes! Think its something

like 1 to 4. It forms into a 'glup' when mixed with hot water.

>

> Anyway, if you can tolerate it, do give it a try. I use it a lot in recipes

in place of xantham gum which is a no no for us due to the corn.

>

> Hope this helps

>

[Guest guest]

There is one easy to make rice rotty, but I can't find any recipe. When I am

making next time, I will take picture and do a recipe.

You can also try Ragi Dosai, which is millet, very easy to make.

http://www.tarladalal.com/Ragi-Dosa-4823r

Another one is ari pathiri(rice Flour)If you learnt this method you can make

same with ragi and other flour

http://bhakshanam.info/?p=12

> >

> > Sandy,

> > Can you tolerate Chia seeds? It acts as a wonderful binder when ground and

mixed with a little hot water. Cant remember the chia seeds/water ratio and I

am too lazy to get out of bed to go and check my notes! Think its something

like 1 to 4. It forms into a 'glup' when mixed with hot water.

> >

> > Anyway, if you can tolerate it, do give it a try. I use it a lot in recipes

in place of xantham gum which is a no no for us due to the corn.

> >

> > Hope this helps

> >

>

[Guest guest]

this is another one, which you make small balls from rice dough and then steam

and you can put it with curry.

http://www.salkkaaram.com/2008/03/kunjippathiri-kozhi-pidi-steamed-rice.html

this one is rice and coconut and fermented

http://www.awesomecuisine.com/recipes/970/1/Vellayappam/Page1.html

> > >

> > > Sandy,

> > > Can you tolerate Chia seeds? It acts as a wonderful binder when ground and

mixed with a little hot water. Cant remember the chia seeds/water ratio and I

am too lazy to get out of bed to go and check my notes! Think its something

like 1 to 4. It forms into a 'glup' when mixed with hot water.

> > >

> > > Anyway, if you can tolerate it, do give it a try. I use it a lot in

recipes in place of xantham gum which is a no no for us due to the corn.

> > >

> > > Hope this helps

> > >

> >

>

[Guest guest]

Just to say thanks for these! I am looking forward to trying something soon.

(Any suggestions for an alternative to cumin seeds).

Best wishes, Sandy

>

>

> this is another one, which you make small balls from rice dough and then steam

and you can put it with curry.

>

> http://www.salkkaaram.com/2008/03/kunjippathiri-kozhi-pidi-steamed-rice.html

>

>

> this one is rice and coconut and fermented

>

> http://www.awesomecuisine.com/recipes/970/1/Vellayappam/Page1.html

>

>