Breakfast
delights
The Indian morning plate, made with Avolay freeze-dried avocado pulp. One ingredient, rehydrated and folded into traditional breakfast staples.
Avolay Oats Chilla
A rustic oat pancake with a nutty, toasted profile.
The Essence
- • 1 portion Hydrated Avolay Base (175g)
- • 1 cup rolled oats, processed to a fine meal
- • 1/2 cup chickpea flour (besan)
- • 1 green chili, brunoise (fine dice)
- • 1/2 tsp cumin seeds, toasted
- • Salt to taste
- • Water (as needed)
- • Clarified butter (Ghee) or oil for searing
The Craft
In a mixing bowl, combine the oat meal, chickpea flour, and spices. Fold in the Hydrated Avolay Base. Gradually whisk in water until the batter reaches the consistency of heavy cream. Heat a seasoned skillet. Brush with ghee. Ladle 2oz of batter into the center and spread outward in concentric circles. Sear until the edges lift and the bottom is golden (approx. 2 mins per side). Serve warm.
Avolay Masala Dosa
Crisped fermented crepes filled with a spiced Avolay smash.
The Essence
- • 2 cups Dosa batter (fermented rice & lentil batter)
- • 1 portion Hydrated Avolay Base (175g)
- • 1 small red onion, finely chopped
- • 1 green chili, minced
- • 1/2 tsp black mustard seeds
- • 1 sprig curry leaves
- • 1/4 tsp turmeric powder
- • Salt to taste
The Craft
Heat oil in a sauté pan over medium heat. Crackle the mustard seeds, then add curry leaves and onions. Sweat the onions until translucent (do not brown). Stir in turmeric and remove from heat. Fold the hot onion mixture into the cold Hydrated Avolay Base. Adjust seasoning. Heat a griddle (tawa) to high heat. Pour a ladle of batter and spread paper-thin. Drizzle oil around the perimeter. Once the dosa is golden and crisp, spread a generous layer of the Avolay Masala across the center. Fold into a cylinder or triangle and serve immediately.
Avolay Chapati / Paratha
Enriched dough that yields a softer, pliable flatbread.
The Essence
- • 2 cups whole wheat flour (Atta)
- • 1 portion Hydrated Avolay Base (175g)
- • 1/2 tsp carom seeds (ajwain), crushed
- • 1/2 tsp kosher salt
The Craft
In a large bowl, mix flour and aromatics. Add the Hydrated Avolay Base. Knead firmly. The moisture from the avocado should bind the flour; add water drop by drop only if absolutely necessary. Cover with a damp cloth and rest for 20 minutes to relax the gluten. Divide into golf-ball-sized portions. Roll out into 6-inch discs. Toast on a hot dry skillet until blistered. Brush with ghee before serving.
Chef's Secret
“For peak consistency, rehydrate Avolay Avocado Pulp until it mashes easily. One ingredient, nothing added: avocado.”