Recipe

Spiced chickpea and cauliflower dosa

  • 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
  • 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.

Notes

Chickpea flour (besan) is available from the health food aisle of supermarkets or health food stores.

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