Lentil Bread
Wash both the dals. Soak separately in water for 4 -5 hours.
Rinse and drain the soaked dals. Grind both the dals separately until smooth.
Now mix the batters of both the dals together and add salt. Keep the batter aside in a warm place for 7-8 hours, to ferment.
Once fermented, transfer to a dhokla steaming plate (evenly spread out with thickness of about 1 cm – 1¼ cm).
Steam for 5-7 minutes or until a toothpick inserted comes out clean. Once steamed, allow it to cool slightly and cut to resemble sandwich slices.
Now use this in place of bread for open sandwiches. Spread green chutney, peanut butter, cashew cheese or any other spread and stack it with sliced veggies like cucumber, tomato, etc. Garnish and serve.
Serves 8-10
- Breads
ingredients
- 3 cups finely processed/grated cauliflower florets
- 1 cup + 2 tbsp almond flour
- 4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
- 4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
- 1 tsp unrefined salt
- 1 tsp dried rosemary
- 1 tsp garlic powder
- Freshly ground pepper to taste
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