Chickpea flour and buckwheat dosa, or thin pancakes, topped with creamy steamed potatoes spiced with toasted cumin and tossed with coconut cream, top with fresh and flavorful micro-basil and a carrot lemon pickle.
Vegetables: Potato, Onion [Brookford Farm, Canterbury, NH]; Basil [Duck Hollow Farm, Sherborn]; Carrot [Lost River Farm, Natick, MA]
Grain: Chickpea Flour; Buckwheat Flour; [Maine Grains, Skowhegan, ME]
Spice: Cumin, coriander, meyer lemon [Fairview Orchard, Ojai, CA], coconut cream, turmeric, nutmeg, salt
Cook Time: 25 minutes
Tools Needed: Fry-pan, pot to steam potatoes