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Dosas are considered one of my all-time favorite Indian meals

However I often solely get to eat them after we exit

Dosas are historically made out of a fermented batter of rice and black gram (lentils), which takes a complete day, or longer to make

However we are able to now have them at dwelling as I’ve discovered a fast and straightforward approach to make dosas

And whereas the precise dosa pancakes will not be fairly as tasty because the fermented ones

They’re ok so far as I’m involved, as they’re so fast and straightforward – so do-able

simply wait until you do this deeelicious chickpea filling….

Moreover the curried chickpea and mushroom filling is so extremely scrumptious

For those who didn’t wish to make the dosas, simply make the filling and serve it with rice, quinoa, barley

Or a mixture of all three

However i hope you do, make the dosas as they’re enjoyable and a bit totally different

And let me know what you suppose

I’m eager to listen to your ideas on them….

 

Curried Chickpea & Mushroom Dosas

 

Creator:

  • Dosas
  • 1 cup brown rice flour
  • 1 tablespoon cornflour
  • pinch of salt
  • pinch of turmeric powder
  • 1½ cups water
  • Further virgin olive oil for cooking dosas
  • Filling
  • 1 leek, washed properly and finely sliced or 1 massive brown onion, roughly chopped
  • 1 tablespoon additional virgin olive oil
  • Four massive Portabello mushrooms, sliced, then reduce in half or thirds
  • 2 carrots, diced
  • 1 tablespoon curry powder
  • 1 teaspoon floor turmeric
  • 1 teaspoon floor 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 inventory dice
  • Freshly floor black pepper
  • 1 bunch recent coriander, washed properly and roughly chopped
  1. Begin by making the dosa batter
  2. Place brown rice flour, cornflour, salt and turmeric in a big bowl
  3. Slowly whisk in water to kind a skinny batter
  4. Add a touch of oil, stir, then put aside for no less than 10 minutes
  5. In the meantime, make your filling:
  6. Place your leek or onion and oil in a big pot or saute pan
  7. Cook dinner over medium warmth till softened and beginning to brown, approx 10 minutes
  8. Add the mushrooms and cook dinner for 3-Four minutes, till beginning to brown
  9. Add carrots, curry powder, turmeric, cumin and oregano. Cook dinner for 1-2 minutes
  10. Add tomato paste and cook dinner for 2-Three minutes earlier than slowly including the coconut milk, then chickpeas, inventory dice and pepper
  11. Stir to mix, deliver to the boil, then flip all the way down to a simmer and cook dinner with a lid overlaying, for approx 10 minutes, till carrots are comfortable. Add a bit water as wanted
  12. Whereas the curry is cooking, begin making the dosas
  13. Warmth a fry pan over medium warmth
  14. When scorching, brush base with a bit olive oil
  15. Then pour about 2-Three tablespoons of batter into the pan and swirl round to make a disc form
  16. Cook dinner for a couple of minutes, then flip and cook dinner the opposite aspect
  17. Place every cooked dosa on a person plate, as they will stick collectively
  18. When able to eat, stir the coriander by the curried chickpea combine
  19. Fill dosas with combine, fold over and eat
  20. YUM!

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