Curried Chickpea and Mushroom Dosas
OMG these are good!
Ever had a dosa before? I hope so as they are so deeelicious
In fact, dosas are one of my all-time favourite Indian meals
But I usually only get to eat them when we go out
Dosas are traditionally made from a fermented batter of rice and black gram (lentils), which takes a whole day, or longer to make
And since I can’t wait that long for my food, I never entertained the thought of making them
But we can now have them at home as I’ve found a quick and easy way to make dosas (yay)
And while the actual dosa pancakes may not be quite as tasty as the fermented ones
They’re good enough as far as I’m concerned, as they are so quick and easy – so do-able
just wait till you try this deeelicious chickpea filling….
I have to say though, this curried chickpea and mushroom filling is so incredibly delicious
Even if you don’t want to make the dosas, just make the filling and eat that
In place of the dosas, you could serve it with rice, quinoa, barley, or my favourite – a mix of all three
These dosas are fun and a bit different, I hope you give them a go
And if you do, let me know as I’m keen to hear what your taste buds think of them 🙂
- Dosas
- 1 cup brown rice flour
- 1 tablespoon cornflour
- pinch of salt
- pinch of turmeric powder
- 1½ cups water
- Extra virgin olive oil for cooking dosas
- Filling
- 1 leek, washed well and finely sliced or 1 large brown onion, roughly chopped
- 1 tablespoon extra virgin olive oil
- 4 large Portabello mushrooms, sliced, then cut in half or thirds
- 2 carrots, diced
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- 1 x 400 gram tin coconut milk
- 1 x 400 gram tin chickpeas, drained and rinsed
- 1 Massel stock cube
- Freshly ground black pepper
- 1 bunch fresh coriander, washed well and roughly chopped
- Start by making the dosa batter
- Place brown rice flour, cornflour, salt and turmeric in a large bowl
- Slowly whisk in water to form a thin batter
- Add a dash of oil, stir, then set aside for at least 10 minutes
- Meanwhile, make your filling:
- Place your leek or onion and oil in a large pot or saute pan
- Cook over medium heat until softened and starting to brown, approx 10 minutes
- Add the mushrooms and cook for 3-4 minutes, until starting to brown
- Add carrots, curry powder, turmeric, cumin and oregano. Cook for 1-2 minutes
- Add tomato paste and cook for 2-3 minutes before slowly adding the coconut milk, then chickpeas, stock cube and pepper
- Stir to combine, bring to the boil, then turn down to a simmer and cook with a lid covering, for approx 10 minutes, until carrots are soft. Add a little water as needed
- While the curry is cooking, start making the dosas
- Heat a fry pan over medium heat
- When hot, brush base with a little olive oil
- Then pour about 2-3 tablespoons of batter into the pan and swirl around to make a disc shape
- Cook for a few minutes, then flip and cook the other side
- Place each cooked dosa on an individual plate, as they can stick together
- When ready to eat, stir the coriander through the curried chickpea mix
- Fill dosas with mix, fold over and eat
- YUM!
