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Tofu Dosa

This recipe is a tasty and nutritious twist on a classic South Indian dish. This vegan version of the traditional dosa recipe replaces the typical

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Vegan Aquafaba Butter

Creating this recipe wasn’t easy but it was so much fun. I had to dig into the world of aquafabas and oils a little deeper. My aim was to create something which resembles commercial butter, and I guess this recipe does justice to that. Aquafaba refers to to the water in which chickpeas or any legumes have been cooked. In the below recipe I also added the steps to make aquafaba at home. This recipe uses chickpeas but you can experiment and try this recipe with different legumes.


  1. For 2 cups aquafaba
  2. 3 cups chickpeas 
  3. 4 cups water 
  4. 1/3 cup refined coconut oil
  5. 4 teaspoons canola oil
  6. 3 tablespoons aquafaba 
  7. 2/3 teaspoon lemon juice
  8. Salt to taste


For Aquafaba

Soak 3 cups of Chickpeas in water overnight.

Strain the chickpeas. Add chickpeas and 8 cups of water into a pressure cooker.

Cook on medium-high flame for eight whistles, then put it on medium-low flame for 20-25 mins. 

Turn off the heat, and let it stay undisturbed for a minimum of 2 hours. 

Let the pressure release naturally. After that, open the cooker, and drain the chickpeas into a bowl using a strainer. Let the chickpeas be in the strainer for an hour or two. 

The water collected in the bowl will start to thicken slowly. Keep stirring it. 

The water collected below is the aquafaba. It will give us approximately 2 cups of aquafaba.

For Vegan Aquafaba Butter

Mix coconut oil and canola oil.

Add aquafaba and lemon juice in a jar and blend it with an immersion blender. Once it thickens, start pouring the oil mixture into it gradually. Keep blending until it’s thick.

Add salt according to your taste. Blend it well.

Refrigerate uncovered until firm. Once it’s firm, you can cover and refrigerate it.

– Recipe by Sana Shaikh (Instagram: The Rainbow Bite)

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