Masala Dosa

with Cauliflower and Coconut Lentil Curry

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Vegan
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Instructions

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1 Make batter

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

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2 Prep

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

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3 Saute

Heat oil in a pan over high heat. Fry cauliflower and onion for 5 minutes.

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4 Add lentils

Add garlic, ginger, and red chilli, cook for 2 minutes. 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 the heat to low. Let stew for 10 minutes or until the liquid is absorbed.

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5 Cook dosas

Fry the masala dosa pancakes. Heat a spoon of oil in a non-stick pan over medium-high​ heat. Add a ladle of batter and spread it to an even, thin layer to cover the bottom of the pan. Cook for 2 minutes. Then add some cauliflower curry on one half of the pancake.

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6 Fill and serve

Turn the other side of the pancake on top of the filling to make a pocket. Press the top side down with a spatula. Cook until nicely done. Transfer to a plate and cover with foil to keep warm. Repeat with the rest of the batter and filling. Serve the masala dosa pancakes 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 dollop of oil.

South Indian vibes tonight!

Cooking Time: 45 min

Cals 451 · Prot 25.9 · Carbs 79.2 · Fat 4.3

Ingredients

Number of people

Dosa

Rice flour 75.00 Grams
Gram flour 75.00 Grams
Salt 0.25 Tsp
Water 250.00 ML

Curry

Cauliflower 400.00 Grams
Red onion 1.00 Pieces
Garlic cloves 2.00 Pieces
Ginger 30.00 Grams
Red chilli large 1.00 Pieces
Olive oil 2.00 Tbsp
Canned lentils 200.00 Grams
Mustard seeds 2.00 Grams
Coriander powder 2.00 Grams
Cumin powder 2.00 Grams
Turmeric powder 1.00 Grams
Salt 1.00 Tsp
Coconut milk 200.00 ML

To serve

Fresh coriander 20.00 Grams

South Indian vibes tonight!

Cooking Time: 45 min

Cals 451 · Prot 25.9 · Carbs 79.2 · Fat 4.3

Instructions

photo

1 Make batter

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

photo

2 Prep

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

photo

3 Saute

Heat oil in a pan over high heat. Fry cauliflower and onion for 5 minutes.

photo

4 Add lentils

Add garlic, ginger, and red chilli, cook for 2 minutes. 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 the heat to low. Let stew for 10 minutes or until the liquid is absorbed.

photo

5 Cook dosas

Fry the masala dosa pancakes. Heat a spoon of oil in a non-stick pan over medium-high​ heat. Add a ladle of batter and spread it to an even, thin layer to cover the bottom of the pan. Cook for 2 minutes. Then add some cauliflower curry on one half of the pancake.

photo

6 Fill and serve

Turn the other side of the pancake on top of the filling to make a pocket. Press the top side down with a spatula. Cook until nicely done. Transfer to a plate and cover with foil to keep warm. Repeat with the rest of the batter and filling. Serve the masala dosa pancakes 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 dollop of oil.

Ingredients

Number of people

Dosa

Rice flour 75.00 Grams
Gram flour 75.00 Grams
Salt 0.25 Tsp
Water 250.00 ML

Curry

Cauliflower 400.00 Grams
Red onion 1.00 Pieces
Garlic cloves 2.00 Pieces
Ginger 30.00 Grams
Red chilli large 1.00 Pieces
Olive oil 2.00 Tbsp
Canned lentils 200.00 Grams
Mustard seeds 2.00 Grams
Coriander powder 2.00 Grams
Cumin powder 2.00 Grams
Turmeric powder 1.00 Grams
Salt 1.00 Tsp
Coconut milk 200.00 ML

To serve

Fresh coriander 20.00 Grams
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