Curried Chickpea & Mushroom Dosas
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 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
  1. Start by making the dosa batter
  2. Place brown rice flour, cornflour, salt and turmeric in a large bowl
  3. Slowly whisk in water to form a thin batter
  4. Add a dash of oil, stir, then set aside for at least 10 minutes
  5. Meanwhile, make your filling:
  6. Place your leek or onion and oil in a large pot or saute pan
  7. Cook over medium heat until softened and starting to brown, approx 10 minutes
  8. Add the mushrooms and cook for 3-4 minutes, until starting to brown
  9. Add carrots, curry powder, turmeric, cumin and oregano. Cook for 1-2 minutes
  10. Add tomato paste and cook for 2-3 minutes before slowly adding the coconut milk, then chickpeas, stock cube and pepper
  11. 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
  12. While the curry is cooking, start making the dosas
  13. Heat a fry pan over medium heat
  14. When hot, brush base with a little olive oil
  15. Then pour about 2-3 tablespoons of batter into the pan and swirl around to make a disc shape
  16. Cook for a few minutes, then flip and cook the other side
  17. Place each cooked dosa on an individual plate, as they can stick together
  18. When ready to eat, stir the coriander through the curried chickpea mix
  19. Fill dosas with mix, fold over and eat
  20. YUM!
Recipe by Healthy Home Cafe at