We did not stop there! We kicked up this southern Indian instant dosa recipe with delicious warming spices like turmeric, coriander, and dried chili flakes. Not only is this crispy crepe-like recipe easy to make and gluten-free, but it's also vegan, making it a perfect meal option for those with dietary restrictions. This all-inclusive guide is packed with helpful hints on how to make the best foolproof instant dosa at home.

What's to Love

Hands down one of our favorite Indian street foods is the humble dosa.  It has this addictive crispy texture but still chewy and it is the perfect tool to pick up a little Ground Turkey Sweet Potato Curry or dip in a sambar. We love dosa, but like you, we do not like spending a lot of time in the kitchen preparing them.  So, we created a gluten free instant dosa recipe just for you.

Traditional vs. Instant

Let's take a moment to compare the differences between a "traditional dosa" vs an "instant dosa".

A traditional old fashion dosa can take upwards of 15 hours to make. Yes, really! It's a ton of work, messy, and you must wait overnight for it to ferment and it's not even gluten-free. As a matter of fact, we have blown out our high-powered blender motor trying to grind dried rice and dal to make traditional dosa batter. Nor do we enjoy scouring all the markets to find rare ingredients like urad dal (also known as black gram lentils).

On the hand, this instant dosa recipe has all the flavors and crispy textures of a traditional dosa without the messy grinding, overnight fermentation, or complicated ingredients. You will be able to find all the ingredients you need in a regular grocery store, which is a huge plus. In addition, this gluten-free Indian recipe is NOT made with curd (Indian yogurt) so they are dairy-free, and your family will love them.

So, without further ado, let us show you how to make instant dosa with rice flour at home in under 30 minutes. Grab your ingredients and let's get started on making these crispy treats.

Ingredients

Rice flour - (also known as rice powder) is a flour made from finely milled dried raw rice and is naturally gluten free.  If you are celiac, you will want to choose a rice flour that has been manufactured in a gluten-free facility. This is plain gluten free rice flour and NOT sweetened glutinous rice flour.  If you have leftover rice flour, you may like to try our Vegan Chinese Radish Cake.

Cornmeal - is a course flour made from corn (also known as maize). Many instant dosa recipes require the use of semolina (also called rava or sooji) in the batter to make it crispy and give it texture. However, semolina is made from wheat and is not gluten-free. Cornmeal, like used in our Jalapeno Cornbread, is naturally gluten-free and is easy to find at the grocery store. If you have gluten sensitivities make sure the brand you choose is made in a gluten-free facility.

Cornstarch - Is a type of starch made from corn that is ground to a very fine powder. This secret ingredient provides two functions. First, it gives the Indian flat bread it's delightful crispy texture. Secondly, it gives the Indian flatbread a little chew, just like our Black Sesame Cookies.  The texture is delightful. Cornstarch is a common ingredient used to thicken soups like our Hot and Sour Soup or to make a cornstarch slurries for gravies and stir fry recipes.

Salt & Spices - Add a little jazz to your instant rice flour dosa with a dash of dried ground coriander, turmeric, red pepper flakes or your favorite curry powder. The dosa are golden yellow hue due to the addition of turmeric. If you do not add turmeric or curry powder, the pan fried dosa will be white and turn lightly golden when cooked.

Oil - We chose a simple light flavored oil, but you can also use ghee or even melted coconut oil. This instant dosa is made without curd (Indian yogurt).  Therefore, a little oil helps to crisp it up and gives it depth of flavor.

Step By Steps

Quick and Easy: Make Instant Dosa with Rice Flour in Minutes!

Make Instant Dosa Batter

• Add the cornmeal to a large bowl and add 1 cup of boiled water. Stir and allow to slightly thicken - just about 3 minutes. This allows the cornmeal to stay suspended in the liquid instead of settling down to the bottom of the bowl.

• Add 1 cup cool water and then gradually add in the rice flour and cornstarch and mix well to remove any lumps. The consistency is thinner than a crepe batter but thick enough so that it barely coats the back of a spoon.

• Season with salt and dried ground spices like coriander powder, curry powder, dried red pepper flakes or any spices desired. Stir well and set aside.

How to Cook

• Heat a large non-stick pan, skillet, or tawa to a low medium heat. Pour approximately ½ ladle of the gluten free dosa batter in a dry pan. (Do not add oil in the non-stick pan before adding the dosa batter as this will cause uneven cooking)
• If you decide to use a well-seasoned iron skillet, you will want to rub oil equally all over the pan before adding the batter. Be sure to use a towel to wipe out any excess oil or use ½ cut onion to disperse the oil evenly when cooking with an iron skillet or iron tawa.  
• Use the back of the ladle to spread the dosa batter lightly in a spiral circle starting in the center and move outward to the exterior. This procedure is used to thin the batter to get it extra crispy. (If you want to sprinkle on finely diced fresh cilantro (coriander) leaves, minced onions or even grated carrot do it now quickly while the batter is still wet.) Now you can turn up the heat to medium.
• Wait 30 seconds for the dosa batter to start cooking. Then, add a little oil or ghee around the edges of the instant dosa. Once the steam has stopped rising from the dosa and browning around the rings, the dosa can be flipped to brown on the other side if desired.

Finishing Touches

• When you are ready to make another gluten free dosa, remove the pan from the heat and turn the burner down to low medium. Add a small amount of water to the empty pan and swirl it around. This procedure evens out the cooking temperature of the pan and cools it.
• Wipe out the excess water and return the pan to the low medium burner. Add another ½ ladle of instant rice flour dosa batter and repeat the process until you have used up the dosa batter or your family is full.
• Serve dosa plain or with Aloo Masala (Indian Spiced potatoes), chutney, sambal, or with a side of Indian Spiced Okra. Best served hot off the skillet.

Recipe Tips for Gluten-Free Batter

• Allow the cornmeal to bloom or absorb the hot water before adding the cool water. This step assures that the instant dosa batter does not separate.
• Measure the rice flour and the cornstarch by spooning the ingredients into the measuring cup and leveling it off with a knife.
• The consistency of the instant dosa batter should be a little thinner than a crepe but not so thin it is watery. It should be pourable but not so liquid that the liquid runs to the edge of the pan. Nor should it be so thick that you can't spread it. Check out our video and see how it just gently coats the back of a spoon. The perfect consistency is a batter that is thick enough to spread evenly with the back of the ladle but thin enough to get crispy.
• Dosa batter may start to thicken up if it sits longer than ½ hour. You may need to add a tablespoon of water to thin it back out to achieve that perfect consistency.

Cooking Tips

• Don't let the pan get too hot! The pan or tawa should be on a low medium heat when pouring the batter. This is so you have time to thin it out with the back of the ladle. If the temperature is too high, the batter will cook and harden before you have a chance to thin it out.
• Once you have the dosa spread out, you can increase the heat to medium.
• Wait about 30 seconds before adding oil around the edges of the dosa. If you add the oil right away before the dosa has a chance to seal around the edges, it will get messy.
• Be quick, gentle, and diligent while using the back of the ladle to thin out the dosa pancake. Practice makes perfect. If you do it too hard you will puncture the batter. On the other hand, if you do it too gentle the dosa will be too thick.
• If you create a small hole while trying to thin out the dosa, don't sweat it. It's all part of the learning process and will still taste delicious.

Common Pitfalls: How to Avoid & Fix

We performed a lot of testing to get this gluten- free instant rice flour dosa recipe fool proof. Along the way, we had loads of disasters and found solutions so that you don't make these same errors. Making dosa at home is not hard but it takes a little practice and some special cooking techniques. Let's review these dosa making pitfalls and how to fix them.

Dosa is Cracking or Breaking

The dosa batter is too thick or too thin. If your dosa batter is too thin, it will start to crack as the moisture evaporates during the cooking process. On the other hand, if your batter is too thick it will start to crack as the batter slowly starts to dry out and it will be dense and tough.

Why is my Dosa Batter Sticking: How to Fix!

Are you using a non-stick pan that is worn with defective protective coating or maybe an iron skillet that has not been "well-seasoned"? The remedy is to use a good non-stick pan or a properly sealed and seasoned iron skillet.

Is your pan too hot? Lower the heat level to low medium. Remove the pan from the heat and add a little bit of water to the pan. Wipe out the excess water and try it again.

Are you oiling the iron skillet between batches? After you drop a little bit of water in the iron skillet to bring down the temperature, add oil to a half onion and grease the bottom of the skillet. Iron skillets, unlike non-stick pans, will need some oil to prevent sticking.

Unable to Thin Out the Dosa with the Ladle

Your pan is way too hot.  The hot pan is cooking the dosa before you get a chance to thin it out. Remove your pan from the heat and add a little water to cool and even the heat distribution in the pan. Reduce the heat on the burner to a low- medium heat and try it again.

Batter is getting too thick

Add a tablespoon of water and reassess the consistency. If the gluten-free batter sits longer than 30 minutes, it starts to thicken. This instant dosa batter is best used right away. For best results, do not refrigerate or freeze the leftovers.

How to Make Crispy?

If you want to know how to make instant dosa without dal crispy, here are a few tips and tricks that can help.

• Use a combination flour mixture such as rice flour, cornstarch, and cornmeal. Cornmeal helps to make the dosa crispier and gives it a nice texture.
• Add some oil or ghee: To make the dosa crispier, you can add a small amount of oil or ghee around the batter while it is cooking. This helps to prevent the dosa from sticking to the pan and adds a nice flavor.
• Heat the pan properly: Make sure that the pan is on a low medium while you are pouring the batter but then increase the heat to a medium heat after you have thinned it out. A medium hot pan will help to crisp up the dosa quickly and evenly.
• Spread the batter thinly: Use the back of the ladle to gently create circles in the batter starting from the center and move your ladle outward. Try to spread the batter as thinly as possible on the pan. This will help to ensure that the dosa cooks evenly and gets crispy.
• Cook the instant rice flour dosa on medium heat: This ensures that it gets crispy without burning. If the heat is too low, the dosa will become soggy, and if the heat is too high, it will burn.

What to Serve with Dosa

Instant rice dosa is typically served with a variety of accompaniments that complement its flavor and texture.

1. Chutney: Coconut chutney, tomato chutney, onion chutney, or coriander chutney are all great options to pair with instant rice dosa.
2. Sambar: A lentil-based vegetable stew that is a staple in South Indian cuisine, sambar is a classic accompaniment to dosa.
3. Leftovers from Dinner: Heck, why not! Our Green Chicken Kababs along with other gluten-free Indian recipes are delicious rolled up in a dosa.
4. Pickles or vegetables: A spicy mango pickle or gingered red onion pickle golden beets can add a tangy and flavorful twist to your instant rice dosa. There is noting like a few crisp Indian Spiced Okra on the side to make this a complete meal.
5. Aloo Potato Masala: A savory filling made with mashed potatoes and spices can be stuffed inside the dosa to make it more filling and satisfying.
6. Yogurt: A dollop of regular yogurt or plant-based yogurt on the side can add a cool and refreshing contrast to the warm and crispy instant rice dosa.

Frequent Asked Questions (FAQ's)

Untraditional Breakfast Recipe Ideas

Sautéed Greens Breakfast Salad

Breakfast Baps

Gluten-Free and Dairy-Free Breakfasts for Every Occasion

Sautéed Greens Breakfast Salad

Tofu Veggie Pancakes

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Instant Rice Flour Dosa

Try our gluten free instant rice flour dosa for an easy Indian breakfast.  Extra crispy with cornmeal and corn flour and without any grinding or fermentation.

Course Breakfast and Brunch

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 dosa

Calories 92kcal

Author HWC Magazine

Equipment

• pan large non-stick or very well seasoned iron skillet

Ingredients

Dosa

• ¼ cup cornmeal gluten-free
• 1 cup hot water boiled
• 1 cup cold water plus extra on side - used to cool and equalize temperature of pan
• ¾ cup rice flour gluten free
• 1 teaspoon salt or to your preference
• oil for frying
• ½ tablespoon curry powder optional - ours had turmeric
• 1 teaspoon coriander powder optional
• 1 teaspoon dried red pepper flakes optional
• fresh herbs optional - (fresh cilantro, green onions or evenly finely grated onion or carrot)

US Customary - Metric

Instructions

Instant Dosa Batter

• Add the cornmeal to a large bowl and add 1 cup of boiled water. Stir and allow to slightly thicken - just about 3 minutes. This allows the cornmeal to stay suspended in the liquid instead of settling down to the bottom of the bowl.
• Add 1 cup cool water and then gradually add in the rice flour and cornstarch and mix well to remove any lumps. The consistency is thinner than a crepe batter but thick enough so that it barely coats the back of a spoon.
• Season with salt and dried ground spices like cardamon, curry powder, dried red pepper flakes or any spices desired. Stir well and set aside.

Cook Gluten-Free Dosa

• NON-STICK PAN DIRECTIONS - Heat a large non-stick pan, skillet, or tawa to a low medium heat. Pour approximately ½ ladle of the gluten free dosa batter in a dry pan. (Do not add oil in the non-stick pan before adding the dosa batter as this will cause uneven cooking)

  WELL SEASONED IRON SKILLET DIRECTIONS - Rub oil lightly in the iron skillet or iron tawa between each and every dosa. Use ½ of a cut onion with a little oil on it to disperse the oil evenly.
• Turn the burner heat to a LOW medium heat. Measure out approximately ½ ladle of batter. Pour the dosa batter in the middle of the pan.
• Use the back of the ladle to spread the dosa batter lightly in a spiral circle starting in the center and move outward to the exterior. This procedure is used to thin the batter to get it extra crispy. (If you want to sprinkle on finely diced fresh cilantro (coriander) leaves, minced onions or even grated carrot do it now quickly while the batter is still wet.)
• Turn up the heat to medium. Wait 30 seconds for the dosa batter to start cooking. Then, add a little oil or ghee around the edges of the instant dosa. Once the steam has stopped rising from the dosa and there is browning around the rings, the dosa can be flipped to brown on the other side, if desired.

Adjusting Heat Measures (Don't skip!)

• When you are ready to make another gluten free dosa, remove the pan from the heat and turn the burner down to LOW medium. Add a small amount of water to the empty pan and swirl it around. (This procedure evens out the cooking temperature of the pan and cools it. )
• Wipe out the excess water and return the pan to the LOW medium burner. If you are using an "iron skillet", use the ½ onion to a small amount of oil to the bottom of the pan. On the other hand, if you are using a "non-stick skillet", do NOT add oil - you will once again add the dosa batter to a dry pan.
• Add another ½ ladle of instant rice flour dosa batter to the pan. Use the back of the ladle to spread the dosa batter lightly in a spiral circle starting in the center and move outward to the exterior. Repeat the process until you have used up the dosa batter or your family is full.

Video

Notes

Dosa Batter Tips

• The consistency of the instant dosa batter should be a little thinner than a crepe but not so thin it is watery. It should be pourable but not so liquid that the liquid runs to the edge of the pan. Nor should it be so thick that you can't spread it. Check out our video and see how it just gently coats the back of a spoon. The perfect consistency is a batter that is thick enough to spread evenly with the back of the ladle but thin enough to get crispy.
• Dosa batter may start to thicken up if it sits longer than ½ hour. You may need to add a tablespoon of water to thin it back out to achieve that perfect consistency.

Instant Dosa Cooking Tips

• Don't let the pan get too hot! The pan or tawa should be on a low medium heat when pouring the batter. This is so you have time to thin it out with the back of the ladle. If the temperature is too high, the batter will cook and harden before you have a chance to thin it out.
• Once you have the dosa spread out, you can increase the heat to medium.
• Wait about 30 seconds before adding oil around the edges of the dosa. If you add the oil right away before the dosa has a chance to seal around the edges, it will get messy.
• Be quick, gentle, and diligent while using the back of the ladle to thin out the dosa pancake. Practice makes perfect. If you do it too hard you will puncture the batter. On the other hand, if you do it too gentle the dosa will be too thick.
• If you create a small hole while trying to thin out the dosa, don't sweat it. It's all part of the learning process and will still taste delicious.

Nutrition

Serving: 1dosa | Calories: 92kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 295mg | Potassium: 41mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 78IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.4mg

The post Instant Rice Flour Dosa appeared first on Healthy World Cuisine

Just like our Spicy Chai Coconut Jelly and plum daifuku this delicious latte is refreshingly cool but has the warming delicious spices that everyone loves.

Chai It! You May Like It

• Little caffeine boost to get you through the afternoon slump
• Ready in less than 10 minutes
• Creamy, spicy and refreshing
• Easy to make as we used Fraser Tea Masala Chai Organic Black Tea sachets
• Chai Tea Latte can be made iced or hot
• Easy to make
• Only 3 ingredients
• Healthier - no refined sugar
• Dairy free/ vegan
• Refined sugar free as we used date paste to sweeten

3 easy ingredients

Chai Tea

Fraser Tea Masala Chai Organic Black Tea is delicious blend of Black Tea, Cinnamon, Ginger Root, Pepper, Cardamom, Fennel and Cloves. This blend is perfectly balanced to give those spicy notes that make this tea a nice complement to coconut milk.

Of course, you can make your own homemade chai tea blend at home but using the Fraser Tea sachets made this recipe so much more convenient. You can have it ready in less than 10 minutes vs making your own chai tea from scratch which can take up to 20 minutes. You can have your delicious Easy Coconut Iced Chai Tea ready in half the time.

Coconut Milk

Coconut milk gives your Easy Coconut Iced Chai Tea Latte just the right creaminess and added flavor to make you feel like you are sitting on the beach. We used Arroy - D or Thai Kitchen brand coconut milk as this gives you the perfect mouth feel. Please don't use the low fat or off brand coconut milks as the results are not optimal as they use other filler ingredients.

Coconut cream is a little too thick for mouth feel and coconut milk in the jug for drinking is too thin. However, coconut milk in the can is just right. If you like the idea of dairy free milk tea, you are going to love our Homemade Cream Earl Grey Bubble Tea.

If you want to use milk, we suggest replacing the coconut milk with half and half as this provides the creamy texture you are looking for.  We are not big fans of coffee mate as they have all kinds of things in them that we should not be consuming every day.

Date Paste

What? Date Paste? Yes, you heard us. Date paste is a delicious natural sweetener that provides all the sweetness but added iron, fiber and have a lower glycemic index compared to refined granulated sugar. In addition, it gives this delicious Easy Coconut Iced Chai Tea Latte a complex and balanced flavor that makes it completely addictive.

We make our own date paste by soaking dried Medjool pitted dates or red dates in hot water for about 15 minutes. Drain the dates and then place in the food processor with just a little water the dates were soaking in. Then, blend into a lovely paste. We keep scraping down the sides of the food processor. It takes a little patience, but it is so worth it.

You can also buy date paste or date syrup made with only 100 percent dates at the market or health food stores. We use date paste in a ratio replacement of 1:1 where you would use sugar. If you like date paste, you may also like our Healthy Pumpkin Muffins (Dairy-free and refined sugar free) made with date paste and a delicious treat with your Easy Coconut Iced Chai Chai Tea Latte.

Feel free to use your sugar substitute of choice to make your delicious Easy Coconut Iced Chai Tea Latte just the way you like it.

Step by Step

1) Steep your Masala Chai Tea

2) Thin your date paste with 1-2 teaspoons of hot tea water and add to your steeped Masala Chai Tea. Allow your tea to cool.

3) Pour your sweetened Masala into 4 glasses with ice.

4) Pour ¼ of your coconut milk into each glass on top of your date sweetened Masala Chai Tea.

5) Stir and enjoy!

Enjoy Cold or Hot

Mother Nature has been in quite moody lately. We have not had to water our herb garden since we planted it because we have had so much rain. On these cold, wet and damp days, your body needs a warm cup of deliciousness. To enjoy your Masala Chai Tea latte hot, just hold the ice and drink it hot and add your coconut milk.

If you want to get all fancy you can exchange the coconut milk for coconut cream and whip it up and add a dollop on top. A little dash of ground cinnamon on top and you are in heaven.

Nourishing

You may want to drink your Chai Tea Latte hot if you have a weakened predisposition. Do you remember our post, "Feed Your Spleen: Nourish Your Body"?

In traditional Chinese Medicine, it is believed that eating cold foods and fluids causes stress to your body as your body has to warm up the foods and fluids first before it can uptake any of the nourishment. If your body is already weak, then your body has to work even harder to extract nutrients and it causes the body to further weaken.

Homemade Masala Chai Tea

You can make your own homemade Masala Chai Tea with black tea and spices. In a sauce pan add…

2 cups of water

6 black tea bags or 4 tablespoons loose tea in a mesh tea ball

2 cinnamon sticks

1 inch fresh ginger root, sliced

5 cracked cardamom pods

4 whole cloves

2 whole star anise

5 white pepper corns

Allow mixture to simmer for about 10-15 minutes or until aromatic. This tea mixture is strong. Allow to cool. From this point, you will add your coconut milk, date paste or sweetener of choice and ice. If you plan to drink your masala chai latte hot, hold the ice and do not let the mixture cool.

Summer Time Refreshments

If you are looking for some fun ways to stay cool this summer be sure to give these cold beverages a try…

Cold drinks

Ginger Citrus Dragon Fruit Smoothie

Summertime Non-Alcoholic Fruity Drink Recipes

Cantaloupe Lime Agua Fresca

Berry Boozy Ice Pops

Mocha Orange Frappuccino

On those rainy days, you may enjoy these warmed beverages...

Hot Drinks

Tranquil Lemon Ginger Tea Recipe

Easy Spiced Golden Milk

Goji Berry Red Dates Herbal Tea

Healthy Moroccan Mint Tea

What's your favorite way to stay cool in the summer?

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Easy Coconut Iced Chai Tea Latte

Easy Coconut Iced Chai Tea Latte is a refreshing creamy lightly sweetened beverage to brighten up those dog days of summer. Dairy free, refined sugar free and is made with only 3 ingredients.

Course Beverages

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 224kcal

Author HWC Magazine

Ingredients

• 6 sachets Fraser Tea Masala Chai Organic Black Tea
  
• 2 cups water
  Hot
• 13 oz coconut milk full fat
• 4 tablespoon date paste mixed with hot water to thin (extra for serving)
• 1 cup Ice cubes

US Customary - Metric

Instructions

• Steep your 6 sachets of Masala Chai Organic Black Tea for 5 minutes in 195 degree to 205 degree water. (Don't worry about your tea being too strong as you are going to add date paste and coconut milk and ice and that is going to reduce the strength of the tea.) Remove the sachets. Place your date paste in a small bowl and add a little of the hot water to thin out and add date paste to your steeped Masala Chai Organic Black Tea and mix. Allow your tea mixture to cool. (If you want your tea to chill faster, put it in the refrigerator for 20 minutes)
• Add ice cubes to 4 glasses, add ½ cup Masala Chai Organic Black Tea sweetened with date paste or sweetener of choice. Add about 3.4 ounces or ¼ of the canned coconut milk on top of each glass of Masala Chai Organic Black Tea sweetened with date paste. Enjoy!

Notes

If you want, you can make your own homemade masala chai tea with black tea and spices. In a sauce pan add…2 cups of water, 6 black tea bags or 4 tablespoons loose tea in a mesh tea ball, 2 cinnamon sticks, 1 inch fresh ginger root, sliced, 5 cracked cardamom pods, 4 whole cloves, 2 whole star anise , 5 white peppercorns. Allow mixture to simmer for about 10-15 minutes or until aromatic. This tea mixture is strong. Allow to cool. From this point, you will add your coconut milk, date paste or sweetener of choice and ice. If you plan to drink your masala chai latte hot, hold the ice and do not let the mixture cool.

We used date paste as our sweetener thinned down with a little hot tea water. You may want to make a little extra date paste for serving as everyone has their own desire for sweetness level. If you wish to use coconut sugar or other alternative sweeteners of choice these all work very well here too. Exchange your sugar or sugar alternative as a 1:1 ratio for the date paste. 1 tablespoon of date paste equals 1 tablespoon of granulated sugar.

Coconut milk is delicious with Masala Chai tea. However, you may also use a dairy option like half and half instead. We have found that oat milk, almond milk, soy milk are too thin and don't give you that creamy texture we are looking for. Coconut cream in the can is too thick but coconut milk in the can is perfect. You can also use coconut milk in the carton but it is less creamy.

Nutrition

Serving: 1g | Calories: 224kcal | Carbohydrates: 14g | Protein: 2g | Fat: 20g | Saturated Fat: 17g | Sodium: 19mg | Potassium: 301mg | Fiber: 1g | Sugar: 10g | Vitamin C: 1mg | Calcium: 26mg | Iron: 3mg

The post Easy Coconut Iced Chai Tea Latte appeared first on Healthy World Cuisine

Lightly Spicy! Naturally Sweet! A delicious treat!

You are going to love this little creative Pull Apart Chicken Tandoori Sweet Potato Skins dish as it satisfies all of the usual palate needs. Your spice craving is satiated with a little spicy and warmth from the chili, turmeric, cumin and paprika. Your sweet tooth is going to be super happy from the natural sweetness of the sweet potato skins and your body is going to love you as it is dairy-free, gluten-free and paleo friendly.

No Bread... No Problem!

Who needs bread anyways with these delicious little Pull Apart Chicken Tandoori sweet potato skins. Gluten and me are not best of friends and nor are those nasty loaves of pre-made gluten bread (bag of rocks) that are available at the grocery store. If I wanted to eat cardboard, then I would just buy cardboard and eat it. Now don't you worry, you are not going to miss slices of that cardboard gluten-free bread one bit with these delicious sweet potato skins. If you want an easy and delicious gluten-free bread, try my Gluten-Free Herbes De Provence Buns instead.

Do some of you remember my post for Stove Top Chicken Fajitas Sliders? This Pull Apart Chicken Tandoori Sweet Potato Skins builds on top of that same concept of slow stove top cooking.  See this just works out perfect as just for the same amount of time it takes to bake your sweet potatoes it takes for your chicken to get delicious tender.

Pull Apart Chicken Tandoori Sweet Potato Skins (Stove Top or Slow Cooker)

My boys love the delicious stove-top pull apart Tandoori chicken in a delicious flat bread and the chicken is even better the next day. On a work day, if you throw all the ingredients in a slow cooker, you could come home to one delicious hot Pull Apart Chicken Tandoori. If I was using a slow cooker for the chicken, I might hold off on putting the dairy free coconut plain yogurt in until you came home and then finish off the dish.

Turmeric the Warming Spice

It is in between season here in Hong Kong. Yesterday it was 20 degrees C and today it is only 10 degrees C so you really need to take care and nourish your body. Turmeric, cumin, chili and paprika are all warming spices when it is cold and damp outside you need to be warmed from the inside out. Turmeric is frequently used in Traditional Chinese Medicine to treat migrating aches and inflammation that is made worse by the cold and damp weather. I think I need a double dose for sure.

Pull Apart Chicken Tandoori Sweet Potato Skins are a delicious main course for family or friends as you can make everything in advance and just assemble when you are ready to eat. You are going to want to make a little extra of the pull apart chicken, as it is even better the next day.

Are you looking for other inspiring dishes to make with chicken? Please follow along on our CHICKEN A BIZILLION WAYS Pinterest board and I am sure you will find something to make your taste buds happy.

More Delicious Chicken Recipes

Peking Glazed Beer Butt Chicken

Creamy Chipotle Chicken Skillet

Cozy Chicken Curry Soup

Best Chicken Tortilla Soup

Creamy Thai Sweet Potato Chicken Soup

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Pull Apart Chicken Tandoori Sweet Potato Skins

Pull Apart Chicken Tandoori Sweet Potato Skins are made with mouthwatering slow cooked stove top chicken and blend of Indian spices cooked until pull apart tender and then piled high in a delicious sweet potato skin. 

Course Mains

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour

Servings 4

Calories 199kcal

Author HWC Magazine

Ingredients

Sweet Potato Skins

• 4 whole Sweet Potatoes washed and dried
• 1 tablespoon coconut oil
  (Or olive oil or oil of choice)

Pull Apart Chicken Tandoori

• 1 tablespoon coconut oil
  (or olive oil or oil of choice)
• ½ cup onion
  chopped
• 3 cloves garlic
  peeled and chopped
• 1 chili peppers
  (or fresh chili pepper of choice- can exchange with dried chili flakes to desired heat level) - optional
• 12 oz chicken breasts
  (boneless skinless half breasts cleaned and fat removed)
• 1.5 teaspoon turmeric
  
• 1.5 teaspoon cumin
  
• 1.5 teaspoon paprika
  
• salt and pepper
  to taste
• 1 cup Chicken Broth
  gluten-free
• ½ cup Yogurt
  plain (and a little to drizzle the dish with to garnish) We used a dairy free plain yogurt
• 2 tablespoon cilantro (coriander) chopped to garnish (optional)

US Customary - Metric

Instructions

• Preheat oven to 190 degrees C (375 degrees F).
• Bake your Sweet Potatoes. Place your whole sweet potatoes on a lined baking tray. Rub your whole sweet potatoes with coconut oil or oil of choice. Bake your whole sweet potatoes for about 45 minute to 1 hour or until you can easily pierce your fork or knife into the middle without resistance. Remove from oven, keep warm and set aside.
• In the time while your sweet potatoes are baking,

  Cook your chicken tandoori

  Stovetop Directions - Place your oil of choice in a large frying pan, add you onions and garlic and sauté until translucent on medium heat. sprinkle your turmeric, cumin, paprika and salt and pepper on both sides of your clean and dry boneless and skinless chicken breasts. Add your chicken breasts to the pan and cook on each side for just about 2 minutes to seal in the juices. Then turn your heat down to a simmer and add your gluten free chicken broth and put a lid. Simmer your tandoori chicken slowly on the stove top for about 50 minutes to one hour or when the chicken easily pulls apart with a fork.

  Slow Cooker Directions - Season chicken breasts with turmeric, cumin, paprika, salt and pepper on both sides. Place the seasoned chicken in the slow cooker and add coconut oil, onions, garlic, chili peppers (if desired) and chicken broth. Slow cook on low for for 6 to 8 hours or on high for 3 to 4 hours or until the chicken pulls apart easily and the juices run clear.

  Instant Pot (pressure cooker) Directions - Season chicken breasts with turmeric, cumin, paprika, salt and pepper on both sides. Add coconut oil, onions and garlic to instant pot and sauté just until aromatic. Add the chicken breasts to the instant pot with chicken broth. Cover with the lid and lock into place and turn knob to NO venting. Set the pressure cooker to high for 10 minutes. Allow the pressure cooker to release steam naturally for 5 minutes. Then, carefully vent to allow quick steam release for the remaining steam. (Be careful, point the steam nozzle away from your face)
• Pull chicken apart with 2 forks and add the plain (coconut) low fat yogurt and mix well.
• Assembly

  Cut your sweet potatoes in half and scoop out just a little bit of the sweet potato so you can pile a few scoops of your delicious tandoori chicken. Drizzle a little of the plain (coconut) low fat yogurt on top and cilantro and enjoy.

Notes

If you have leftovers, store the pull apart chicken tandoori and baked potato skins separately for up to 3 days or in the freezer for up to 3 months. 

You can reheat sweet potatoes in the microwave or place in the oven at 350 degrees F (176 degrees C) for 10 to 15 minutes or until warm. Pull apart chicken tandoori can reheat in the microwave or on the stove top. 

 

Nutrition

Serving: 1g | Calories: 199kcal | Carbohydrates: 6g | Protein: 20g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 332mg | Potassium: 497mg | Fiber: 1g | Sugar: 3g | Vitamin A: 614IU | Vitamin C: 7mg | Calcium: 60mg | Iron: 1mg

The post Pull Apart Chicken Tandoori Sweet Potato Skins appeared first on Healthy World Cuisine

Vegan Curried Rice

SIMPLE-HEALTHY-DELICIOUS

Our 3 new favorite words when it comes to preparing meals and keeping everyone in your family happy and healthy. Vegetable Curry Rice is a delicious stir fried side dish or main. Low prep, low fuss and just 8 little ingredients. Our favorite part is you can get this little number on your table in less than 15 minutes.

Make It Just the Way You Like It

You are just going to love this Vegan curried rice as it is so warming and comforting. The fresh ginger and garlicky aromatics and then the kick of the curry hits you and you will be swooning for more. You can make this dish as mild or as spicy as you like it. If you are new to curry powder, start out with just a little bit like ½ teaspoon and taste and keep adding a little more until you get to the spice level and heat your family desires. If you are on the fence about purchasing a mild curry powder, be sure to also try our Ground Turkey Sweet Potato Curry, Cozy Chicken Curry Soup or our Curried Tuna Salad Roll Ups.

Dietary Needs

Vegan Curried Rice is happily vegan, of course, but is also gluten-free, dairy free, egg free and nut free. As we are starting to approach the spring season, it is hard to let go of the long sweat pants, oversized sweaters and snow boots.  

I know it is hard to picture the ground without snow but before you know it will be time for shorts, t-shirts, flip-flops (Thongs for all of my Auzzie readers) and the dreaded swim attire... Seriously this is a scary thought!  We have started to take small delicious steps to meeting my goals of reducing sugar from diet, eating loads of colorful vegetables, eating lean proteins and eating more healthy carbs.

Vegetables For the Win!

Vegan Curried Rice is a simple way to meet our health goals. We enjoy eating loads of colorful vegetables and eating just a tiny bit of carbohydrates in the form of brown rice. I know that usually rice is the main ingredient in fried rice dishes. Today, the star of the show are the fresh veggies and spices. Seriously, this whole dish only has about 1 cup cooked brown rice and this is for 4 people. This is a great way to keep any diabetics in your family happy. They get to eat fried rice, well mostly veggies...but with a few grains of rice.

How To Make Vegetable Fried Rice?

You can use whatever veggies you happen to have in your crisper and this dish will delicious. Just remember to cut everything up in about the same size and fry your harder vegetables first and then add your softer vegetables at the end. Here are the order of operations for making vegetable fried rice.

1. Oil and aromatics like garlic and ginger always go in first.

2. Add you harder vegetables like carrots and broccoli with a tablespoon of water and put on the lid to lightly steam for a moment.

3. Then add rice, curry powder and quick cooking spinach and get that wok moving over high heat. Sometimes you have to add a little more oil in the pan before doing this depending on which sort of pan you are using.

More Delicious Rice Recipes

Check out our post for Hong Kong Fried Rice, if you would like to learn all the in's and outs of how to make the best fried rice. Another fried recipe that is a huge hit is our Hawaiian Luau Rice as it is fun and super easy to make. If you like the idea of making a side dish all in one pot, be sure to try our Lemon Pepper Rice as it is sure to please. 

Vegan Curried Rice the perfect dish to transition from winter to spring. It is light and full of vegetables but warming from the spices.

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Vegan Curried Rice

Vegan Curried rice is a delicious blend of garden fresh vegetables tossed in a wok with a little ginger, curry and garlicky fried brown rice.

Course Sides

Cuisine American

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 119kcal

Author HWC Magazine

Ingredients

• 1 tablespoon olive oil
  or oil of choice
• 2 teaspoon ginger
  freshly grated (or 1 teaspoon dried ground)
• 2 cloves garlic
  peeled and minced (or ½ teaspoon dried ground)
• 2 carrots small (or about ½ cup) chopped in smaller thin pieces so it cooks quickly
• 1 head broccoli chopped into small florets (you can also use some of the peeled stem if you chop into small pieces so that it cooks quickly
• salt and pepper to taste
• 1 tablespoon water
  
• 1 cup brown rice
  cooked
• 1 teaspoon curry powder
  or to taste for your desired heat level
• 1 cup spinach chopped fresh (optional)

US Customary - Metric

Instructions

• Make sure you have all of your items chopped and ready to go as this recipe is going to go fast. In a wok or frying pan, add your oil and heat to medium high heat. Add your fresh ginger and garlic (please note if you are using dried ground ginger and garlic add these only after you have added your vegetables to the wok) and stir fry just until aromatic then quickly add your carrots and broccoli. Keep stirring and keep the items in your wok moving. Add salt and pepper to taste and add 1 tablespoon of water and put on lid for about 1 minute, just to do a flash steam of your veggies. DO NOT overcook. You want your vegetables to be crisp aldente. (You can use any vegetables you have in your crisper for this recipe)
• Remove lid from your wok/frying pan and toss your veggies. The water should be evaporated. Add the cooked brown rice and curry powder and toss until all of the rice is well coated. (If your rice starts to stick then add just a touch more olive oil). Add a handful of spinach and just toss until wilted about 1 minute. Taste test your stir fry and adjust seasoning as desired.
• Serve your delicious vegan curried rice hot from the wok. Enjoy!

Notes

You can use whatever veggies you happen to have in your crisper and this dish will delicious. Just remember to cut everything up in about the same size and fry your harder vegetables first and then add your softer vegetables at the end. Click HERE if you would like to learn all the in's and outs of how to make the best fried rice.

Another fried recipe that is a huge hit is our Hawaiian Luau Rice as it is fun and super easy to make.

Take Care

Nutrition

Serving: 1g | Calories: 119kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 45mg | Potassium: 304mg | Fiber: 3g | Sugar: 2g | Vitamin A: 6082IU | Vitamin C: 45mg | Calcium: 46mg | Iron: 1mg

The post Vegan Curried Rice appeared first on Healthy World Cuisine

What's to Love

You are going to love how quick and easy this healthy keto Indian recipe is to make. Depending on how fast a chopper you are, you can have this dish on your table in about 6-8 minutes.

Long gone are the days of mushy and slimy okra. This Indian okra recipe much like our four ingredient okra stir fry and grilled chili lime okra is different. It's full of spiced flavor and aromatics and best of all the okra are deliciously crispy and crunchy. You are going to love that little snap, pop and crunch as you bite into the okra and then the aroma of all of the Indian spices are splash of lemon is going to send you swooning.

Healthy & Delicious

Seriously, who knew vegetables could be so delicious and healthy for you too. Crispy Indian okra are not only paleo friendly but it is also diabetic friendly, cardiac friendly, low carb, dairy free, egg-free, gluten-free my new favorite side dish.

Roast your Spices

I have more spices in my pantry than the average person with my spice collection on every surface, cabinet and even finding its way into drawers into the living room.

Roasting the spices before you grind them takes this Indian style okra dish over the top. In addition, you can use less salt. Vegan recipes like in our Spiced Yam and Vegetable stir fry recipe is bursting with flavor without extra sodium. In addition, it makes your house smell fantastic.

Recipe Substitutions

Spices add a whole new level to the simple Indian okra dish. If you do not have all of the spices listed in this recipe, don't sweat it you can always use the pre-ground spice instead. Here are some easy alternatives for the spices...

• ¼ teaspoon of ground yellow mustard seed instead of whole black mustard seeds.
• Exchange fresh coriander (cilantro) or ground coriander for the coriander seed.
• ½ teaspoon of curry powder or fennel seeds instead of fenugreek seeds
• If you like a little spice to your dishes , you can add a little sprinkle of red pepper flakes but this is optional.

More Delicious Vegetable Side Dishes

Balsamic Roasted Fennel and Carrots

How to Cook Shishito Peppers on the Grill

Crispy Roasted Cauliflower Bites

Turmeric Vegetable Medley

Vegan Ginger Cumin Carrots

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Crispy Indian Okra

With a perfect balance of crunchy texture and delicious spiced flavors, this crispy Indian okra stir fry is sure to become a family favorite.

Course Sides, Vegetables

Cuisine Indian

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2

Calories 200kcal

Author HWC Magazine

Ingredients

• 1 teaspoon mustard seeds (can substitute ½ teaspoon mustard powder)
• 1 teaspoon coriander seeds
  (can substitute with ground coriander)
• 1 teaspoon cumin seeds
  (can substitute with ground cumin)
  
• 1 teaspoon fenugreek seeds (can substitute ½ teaspoon of curry powder or fennel seeds)
  
• 2 tablespoon olive oil
  
• 1 shallot
  chopped
• 1 clove garlic
  peeled and minced
• 20 okra
  chopped into 1 cm slices ( 2 and ½ cups)
• salt and pepper
  to taste
• ½ teaspoon dried red pepper flakes
  optional
• 2 tablespoon lemon juice

US Customary - Metric

Instructions

• In a wok or frying pan, add the dry whole spices (mustard seeds, coriander seeds, cumin and fenugreek seeds) and cook for about 1-2 minutes over medium heat until to start to pop and crackle. Move from heat and grind spice in a mortar and pestle or in a spice grinder. Set aside.
• Add your olive oil to the wok and add chopped shallots and garlic and fry for one minute until aromatic.
• Add the chopped okra, ground spice mixture of mustard, coriander, cumin and fenugreek and stir fry gently for ONLY 1-2 minutes just until the okra soften slightly but are still crunchy. (DO NOT OVERCOOK or the okra will take on that strange gumbo consistency and instead what we are looking for is crispy and delicious and not sticky at all).
• Season will salt and pepper to taste, add a sprinkle of dried red pepper flakes if you would like it a little spicy, however that is optional.
• Turn off the wok and sprinkle the okra with a little fresh lemon juice and serve hot. enjoy!

Notes

(DO NOT OVERCOOK or the okra will take on that strange gumbo consistency and instead what we are looking for is crispy and delicious and not sticky at all consistency. The trick is just a quick stir fry of just 1-2 minutes and quickly get the okra out of the pan and on to a serving dish.)

Nutrition

Serving: 1g | Calories: 200kcal | Carbohydrates: 15g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Sodium: 22mg | Potassium: 418mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1007IU | Vitamin C: 35mg | Calcium: 115mg | Iron: 3mg

The post Crispy Indian Okra appeared first on Healthy World Cuisine

Welcome to the discovery of Indian Spices.  I have just ground my own fresh Garam Masala (Indian herb/ spice mixture) with a mortar and pestle and it was quite a workout. My arms are sore but now my hands have the lovely fragrance of the spice and I am hungry for some Indian dishes. Garam Masala is a delightful mix of coriander, peppercorns, cumin, cinnamon, cardamon, nutmeg, cloves, etc.

A special thanks to Isis, my dear cooking friend, who gave me directions to a place here in Hong Kong to get some much needed spices. If you happen to live in Hong Kong, and stumble upon the Wanchai wet markets then you are very close to Indian Provision Stores located at 18-20 Bowrington Road, Wanchai, Hong Kong. Stop by and take a look around and you can find all the ingredients you need to make most Indian dishes.

As I am feeding teenagers that are not real keen on strange sauces and such, I have made alterations to the traditional dish to make it kid friendly. This dish has all the lovely Indian flavors on the juicy grilled chicken minus the "mystery sauce" that petrifies most kids.

Indian Chicken Tikki- (serves 4 adults or 2 hungry teenagers)

Prep Time: 10 minutes

Marinate time: At least 1 hour

Cook time: 8 minutes

• 3 pounds chicken breasts or chicken tenders
• juice of 2 lemons
• 1 tablespoon of salt (15ml)
• ½ cup of plain yogurt (125ml)
• 3 tablespoons of ground almonds (15ml)
• 1 tablespoon of freshly grated ginger (15ml)
• 5 cloves of chopped garlic
• 3 teaspoons of paprika (15ml)
• 2 teaspoons of garam masala (10ml) - RECIPE BELOW
• 1 teaspoon of ground turmeric (5ml)
• ½ teaspoon of freshly ground pepper (2.5ml)
• ½ teaspoon of cayenne pepper (2.5ml)
• 2 teaspoons olive oil
• Bamboo skewers
• chopped coriander for garnish

Step 1: Pound chicken flat and cut into long lengthwise pieces. Place the chicken in a bowl to marinate and squeeze lemon juices on top and stir.

Step 2: In a separate bowl combine salt, yogurt, ground almonds, ginger, garlic, paprika, garam masala, tumeric, pepper, cayenne pepper and olive oil. Mix well and then add to chicken and stir well.

Step 3: Marinate chicken for at least 1 hour but 4 or even overnight is better in the refrigerator.

Step 4: Soak bamboo skewers so ends do not burn.

Step 5: Clean grill and oil grill plates so chicken does not stick.

Step 6: Place 2 peices of chicken on each skewer.

Step 7: Cook chicken on grill for about 4-6 minutes on each side or until juices run clear.

Step 8: Garnish Chicken Tikki with coriander and serve with basmati rice and nan bread.

Quick and Easy Garam Masala Spice: (makes about ¼ cup spice mixture)

• 1 tablespoon ground cumin
• 1 ½ teaspoons ground coriander
• 1 ½ teaspoons ground cardamom
• 1 ½ teaspoons ground pepper
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg

Option 1: You can either buy all of your spices pre ground and just mix together and then store in tupperware container for future use.

Option 2: You can buy whole fresh herbs and grind together in mortar and pestle or in electric grater and then store in tupperware container for future use.

Option 3: Garam Masala is also available pre-made in Indian provisions stores or in specialty stores.

Enjoy Garam Masala spice in Indian Chicken Tikki and many other delightful Indian Dishes.

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Indian Chicken Tikki

Course Appetizers/ Snacks, Cardiac Friendly, Chicken and Poultry, Diabetic Friendly, Gluten Free, Indian Cuisine

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Author HWC Magazine

Ingredients

• chicken breasts -
• garam marsala -
• lemon juice -
• yogurt (plain) -
• gound almonds -
• ginger -
• garlic -
• paprika -
• tumeric -
• cayenne -
• coriander -
• cumin -
• cardamom -
• cinnomen -
• cloves -
• nutmeg -

Nutrition

Serving: 4g

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