Spiced chickpea and cauliflower dosa
Jan 31, 1975 1:00pm- 45 mins cooking
- Makes 6 Item
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Ingredients
Spiced chickpea and cauliflower dosa
- 2 tablespoon vegetable oil
- 1 large_piece onion (200g), chopped finely
- 2 clove garlic, crushed
- 2 teaspoon cumin seeds
- 4 centimetre piece fresh ginger (20g), grated finely
- 1 tablespoon indian curry powder
- 2 teaspoon yellow mustard seeds
- 500 gram cauliflower, cut into small florets
- 400 gram canned chickpeas, drained, rinsed
- 1 cup (250ml) vegetable stock
- 1 1/2 tablespoon vegetable oil, extra
- 3 limes, halved
- 1/2 cup fresh coriander, loosely packed
- 2 cup (500ml) cold tap water
Cumber yoghurt
- 1 cup (280g) greek-style yoghurt
- 1 lebanese cucumber (130g), grated coarsely
- 1 teaspoon dried mint
Dosa batter
- 1 cup (150g) chickpea flour (besan)
- 1 cup (150g) plain (all-purpose) flour
- 1 teaspoon ground cumin
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt flakes
Method
Spiced chickpea and cauliflower dosa
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1Heat oil in a large frying pan over medium heat; cook onion, garlic, cumin, ginger, curry powder and mustard seeds for 5 minutes or until onion is soft. Add cauliflower and chickpeas; cook stirring, for 2 minutes. Add stock; cook, partially covered, for 15 minutes or until cauliflower is tender. Roughly mash cauliflower and chickpeas with the back of a spoon. Season to taste. Set aside; keep warm.
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2To make cucumber yoghurt, combine ingredients in a medium bowl. Season to taste.
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3To make dosa batter, sift flours, cumin, bicarbonate of soda and salt into a bowl. Whisk in the water until combined. Keep dosa warm in a preheated 180°C oven in between batches.
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4Heat 1 teaspoon of the extra oil in a 25cm frying pan over medium heat. Add ½ cup of batter and quickly spread with a metal spatula to cover the base; cook 2 minutes or until mixture bubbles. Top with one-sixth of the cauliflower mixture; cook a further 2 minutes or until base is crisp and golden. Roll up dosa to enclose filling; slide onto a plate. Repeat with remaining oil, batter and cauliflower mixture to make six dosa in total.
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5Serve dosa with cucumber yoghurt and lime halves, scattered with coriander.
Notes
Chickpea flour (besan) is available from the health food aisle of supermarkets or health food stores.
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