Indian cuisine is one of my favourites and this Masala Dosa is a loved dish in our house. I was first inspired to make this when Sandy came back from his visit to India and now it's a monthly favourite.
What you need
for the dosa
1 cup of chickpea flour
1/4 cup of buckwheat flour
1 teaspoon sea salt
1 1/2 cups of water
For the filling
Coconut oil for frying
1 onion, finely diced
2 sweet potatoes, cubed and steamed
1 can of chickpeas, drained and rinsed
1 cup of frozen thawed or fresh peas
2 teaspoons garam masala powder
1/2 teaspoon turmeric powder
1/4 teaspoon ginger powder
1/4 teaspoon sweet paprika
Bunch of coriander
For the raita
1/2 cup of natural coconut yogurt
Juice from one tart lemon
5 cm piece of cucumber, finely chopped
1/2 cup of fresh mint leaves, finely chopped
serve with mango chutney
What to do
for the dosas
Combine the flours and salt in a bowl, then gradually whisk in the water to make a thick batter.
Add coconut oil to a heavy based pan over medium-high heat. Add about 1/2 cup of batter and smooth out into a circle immediately. Cook for a minute of two and then flip when golden brown. Repeat until all the batter is used up.
For the filling
Heat coconut oil in a heavy based pan, add the onion and spices and cook, stirring gently, until it smells wonderful and fragrant. Add the sweet potatoes, chickpeas and pea and cook, stirring, until hot. Sprinkle with coriander and set aside while you make the raita.
for the raita
Combine all the ingredients in a small bowl and chill until you are ready to serve.
Put a couple of tablespoons of the filling in the middle of each dosa, sprinkle more coriander if desired and serve with the raita and chutney.