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

But I often solely get to eat them once we exit

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

But we are able to now have them at dwelling as I’ve discovered a fast and simple technique to make dosas

And whereas the precise dosa pancakes is probably not fairly as tasty because the fermented ones

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

simply wait until you do that deeelicious chickpea filling….

Besides the curried chickpea and mushroom filling is so extremely scrumptious

If you didn’t wish to make the dosas, simply make the filling and serve it with rice, quinoa, barley

Or a mixture of all three

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

And let me know what you assume

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


Curried Chickpea & Mushroom Dosas



  • 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 properly and finely sliced or 1 massive brown onion, roughly chopped
  • 1 tablespoon further virgin olive oil
  • Four massive Portabello mushrooms, sliced, then minimize 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. Start 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 splash of oil, stir, then put aside for at the least 10 minutes
  5. Meanwhile, make your filling:
  6. Place your leek or onion and oil in a big pot or saute pan
  7. Cook over medium warmth till softened and beginning to brown, approx 10 minutes
  8. Add the mushrooms and prepare dinner for Three-Four minutes, till beginning to brown
  9. Add carrots, curry powder, turmeric, cumin and oregano. Cook for 1-2 minutes
  10. Add tomato paste and prepare dinner for 2-Three minutes earlier than slowly including the coconut milk, then chickpeas, inventory dice and pepper
  11. Stir to mix, carry to the boil, then flip all the way down to a simmer and prepare dinner with a lid overlaying, for approx 10 minutes, till carrots are gentle. Add a little bit water as wanted
  12. While the curry is cooking, begin making the dosas
  13. Heat a fry pan over medium warmth
  14. When scorching, brush base with a little 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 for a couple of minutes, then flip and prepare 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 means of the curried chickpea combine
  19. Fill dosas with combine, fold over and eat
  20. YUM!




Please enter your comment!
Please enter your name here