Dosas might be one of my favorite meals. They are a crepe-like pancake made out of lentil flour and usually stuffed with a potato mixture. You can find them at Indian and Nepalese restaurants, and I highly recommend them. However, today I’m going to tell you about my new favorite power packed breakfast: the reverse dosa. Potato hash brown on the outside and lentils on the inside! Lentils, full of nutrients and protein, make an excellent complement to the hash brown ensuring your breakfast will not only wake you up, but keep you going all morning.
1 and 1/2 cups of potatoes, peeled and shredded
1/2 cup of simple daahl (lentils, water, veggie broth and water)
To make the daahl, boil lentils in veggie stock until they are completely broken down and look like lentil mush and then salt and pepper to taste. I like to start with two cups of stock to one cup of lentils and then add water as needed. For example, if the water is starting to run out and lentils are in danger of sticking to the pan, but they don’t looked mushy yet, add more water. If the lentils are starting to look mushy, and you still have a lot of water left, you should take off the lid (if you have been using one) and boil off the water. Make sure to stir more often when you are doing this to keep the lentils from sticking. For brown lentils, this process takes a while – about an hour – and will require a lot of water. For red lentils it will be closer to 20 minutes, and will be closer to the 2 to 1 ratio of water to lentils. For this recipe I prefer brown lentils, and like to make a big batch once a week so all I need to do is heat them up in the mornings.
Once you have your daahl, make one large hash brown pancake. Heat up the daahl and place inside the hash brown. Then fold over the hash brown. Enjoy!