Ingredients
Cumber yoghurt
Dosa batter
Method
1.Heat 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.
2.To make cucumber yoghurt, combine ingredients in a medium bowl. Season to taste.
3.To 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.
4.Heat 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.
5.Serve dosa with cucumber yoghurt and lime halves, scattered with coriander.
Chickpea flour (besan) is available from the health food aisle of supermarkets or health food stores.
Note
