Recipe of the Week: Masala Dosa with Lentil Curry

By • Sep 16, 2018 • Curry

South Indian vibes tonight! Challenge yourself a little with Masala Dosa. It’s easier than you think! Order the ingredients for the yummiest filled crepes in the Vegan Box.

HC_MasalaDosaCauliflowerCurry

Masala Dosa with Cauliflower and Coconut Lentil Curry

Serves 4

Cooking time 45 min

Ingredients:

150g rice flour

150g gram flour

500ml water

1/2 tsp salt

cooking oil, for frying

Curry:

700g cauliflower

2 red onions

4 garlic cloves

40g fresh ginger

2 red chillis

600g canned lentils

2 tsp cumin powder

1 tsp mustard seeds

1 tsp coriander powder

1 tsp turmeric

1 1/2 tsp salt

400g coconut milk

1/2 bunch fresh coriander

Method:

1. In a bowl, combine rice flour, gram flour and salt. Add water, and whisk into a batter. Let sit for 30 minutes.

2. Meanwhile, separate cauliflower to florets. Peel and mince onion and garlic. Peel and grate ginger. Remove chili stems, and mince chili.

3. Heat oil in a pan over high heat. Sauté cauliflower and onion, stirring, for 5 minutes, until crisp-tender.

4. Add garlic, ginger, and chili, cook for 2 minutes.

5. Pour lentils to a colander, rinse and drain. Add the lentils, and all the spices including salt. Stir for 2 minutes. Add coconut milk and reduce heat to low. Let stew for 10 minutes or until the curry has thickened.

6. Once the curry filling is ready, start frying the masala dosas. Heat 1 Tbsp of cooking oil in a non-stick pan over high heat.  Add a scoop of batter and spread it to an even, thin layer to cover the bottom of the pan. Cook for 2 minutes.

7. Add some cauliflower curry on one half of the crepe. Turn the other side of the crepe on top of the filling to make a pocket. Press the top side down with a spatula. Cook until nicely done.

8. Transfer to a plate and cover with foil to keep warm. Repeat with the rest of the batter and filling. Serve the masala dosa crepes hot, with freshly chopped coriander.

Tips for fussy eaters: Keep the filling mild. Serve the crepes on their own with filling and rice on the side.

Pro tip: If using a non-stick pan, you need very little or no oil at all on your pan. If using a cast iron one, use a good drop of oil.

Per serving:

Cal 663

Carb 87,4g

Prot 23,1g

Fat 21,4g