Chickpea masala dosa - Indian recipes

Chickpea masala dosa(Veg)

Dosas are a vegetarian dish served across India – best accompanied with coriander, freshly-chopped tomatoes and yoghurt.

Ingredients

For the dosa

• 375g/12oz basmati rice

• 125g/4oz urad dal lentils

• 1 tsp fenugreek seeds

• pinch salt

• vegetable oil, for frying

For the curry

• 100ml/3½fl oz vegetable oil

• 1 onion, finely chopped

• 1 garlic clove, sliced

• 1 small green chilli, chopped

• 1 tbsp tomato purée

• 1 tbsp vindaloo curry powder

• 1 x 440g/1lb can chickpeas, drained

• 175g/6oz cooked potatoes, cubed

Preparation method

1. Wash the rice and dal lentils well under cold running water and put into a bowl with the fenugreek seeds. Cover with water and set aside for 8 hours, or overnight.

2. Drain the rice and lentils and blend in a food processor and blend until smooth. Add salt to taste and enough water to make a thick batter. Set aside for a further 6 hours.

3. Heat one teaspoon of the vegetable oil in a frying pan and add one tablespoon of the mixture. Cook for one minute, and then turn the dosa over. To finish, drizzle with a little more oil, fold in half and keep warm.

4. Meanwhile for the curry, heat half the oil in a heavy based saucepan and fry the onion, garlic and chill until soft. Add the tomato puree and cook for a further 5 minutes.

5. Stir in the curry powder, chickpeas and potatoes. Continue to stir the mixture for 2 minutes and add the remaining oil and a little water to make a thick curry sauce. Cook for a further 4-5 minutes.

6. Serve the dosas with coriander, freshly chopped tomatoes and yoghurt.