Curried Chickpea Flour Dosas

Traditional Indian dosas are made using fermented rice and split black lentils for the dosa pancake batter. This version uses chickpea flour which is a bit easier to get a hold of and just as delicious, the perfect wrapper for spiced potatoes. Best served with mint chutney (see recipe below).

Curried Chickpea Dosas

Serves: makes 8 pancakes(2-4 people)

Dietary: Vegan, gluten free

• Ingredients:
• 110g chickpea/ gram flour
• 300ml warm water
• ½ tsp turmeric
• ½ tsp curry powder
• pinch of chilli powder
• pinch of asafoetida
• 2 tbsp sunflower oil
• 1/2 tsp salt
• 1 tsp baking powder
• extra sunflower oil for frying
• handful of chopped coriander

Method:

1. Pour the warm water into a large bowl and sieve in the chickpea flour, whisking all the time to avoid lumps forming. You will end up with a thin batter. Cover the bowl with cling film and leave in a warm place for at least 30 minutes, or you can leave it overnight.
2. When you are ready to cook, whisk in all the other ingredients, except the coriander.
3. Heat a large non stick frying pan.Spread a drop of oil over the pan and ladle in a large spoon of the batter and spread it around the pan in a thin layer.Turn up the heat and cook until the pancake is set and golden brown underneath, and bubbles have formed all over, (about 2 minutes).When the pancake is firm and crispy around the edges, turn it over to colour the other side, and leave to colour up and turn crispy, (about 1 minute)
4. Sprinkle over the fresh coriander.
5. Serve with dosa potatoes and mint chutney

Dosa Potatoes

Serves 4 people

Dietary: Vegan, gluten free

Ingredients:

• 500g potatoes, peeled boiled, whole until cooked then dice
• 250g carrot boil until soft then dice
• 100g peas, blanched
• 2 tbsps sunflower oil
• 1 large onion, finely chopped
• 2 inch ginger, finely chopped
• 2 green or red chillies, finely chopped
• 2 tbsps curry powder
• 2 tbsps garam masala
• ½ teaspoon turmeric
• 2 tsps of amchoor powder
• pinch of asafoetida
• pinch of salt
• ½ lemon juiced
• handful fresh coriander, finely chopped

Method:

1. Cook and dice the potatoes and carrots into 1cm cubes. Cook the peas in boiling water for a minute, then refresh under cold water, then drain.
2. Heat the sunflower oil in a large pan. Add the onion and gently fry until golden.Add the ginger, chilli and fry for a couple of minutes. Add the salt, curry powder, garam masala, turmeric, amchoor, and asafoetida.Gently stir in the carrots, potatoes and peas, lemon juice and coriander.

Mint Chutney

Dietary: Vegan, gluten free

• Ingredients:
• 100g fresh coriander
• 100g fresh mint
• 3-6 hot green chillies
• 1 tsp toasted ground cumin
• 2 tbsps lime juice
• 2 tbsp jaggary
• 2 tbsp tamarind paste
• ½ tsp salt
• 3 tbsp water

Method:

Whiz all the ingredients together in a food processor to a smooth thick dip.