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Masala vegetables dosas

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Ingredients

Adjust Servings:

	FOR THE DOSA
	75g plain flour
	1/2 tsp ground turmeric
	25ml coconut milk drink
	FOR THE MASALA VEGETABLES
	200g purple cauliflower, florets only
	150g baby potatoes, skin on, cut into small cubes
	1 tsp hot tikka curry powder
	1/2 tbsp vegetable oil, plus extra for frying
	1 red onion, finely sliced
	6 sprouts, finely sliced
	1 garlic clove, crushed
	15g fresh root ginger, finely chopped
	1/2 red chilli, deseeded and finely chopped
	150g chopped tomatoes
	Lemon juice, to taste
	1 heaped tsp garam masala
	TO SERVE
	Fresh coriander, finely chopped
	Lemon wedges
	Mango chutney

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Masala vegetables dosas

Name: Masala vegetables dosas
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: plain flour: 75g; ground turmeric: 1/2 tsp; coconut milk drink: 25ml; purple cauliflower, florets only: 200g; baby potatoes, skin on, cut into small cubes: 150g; hot tikka curry powder: 1 tsp; vegetable oil, plus extra for frying: 1/2 tbsp; red onion, finely sliced: 1; sprouts, finely sliced: 6; garlic clove, crushed: 1; fresh root ginger, finely chopped: 15g; red chilli, deseeded and finely chopped: 1/2; chopped tomatoes: 150g; Lemon juice, to taste; garam masala: 1 heaped tsp; Fresh coriander, finely chopped; Lemon wedges; Mango chutney

What’s not to like about savoury crepes, filled with roasted purple cauliflower and baby potatoes in a spicy curry sauce? This street food classic can be served for breakfast, lunch or dinner and is high in fibre and antioxidants but low in saturated fat.

Features:

Cuisine:

Indian

35 Mins
Serves 2
Easy

Ingredients

FOR THE DOSA
75g plain flour
1/2 tsp ground turmeric
25ml coconut milk drink
FOR THE MASALA VEGETABLES
200g purple cauliflower, florets only
150g baby potatoes, skin on, cut into small cubes
1 tsp hot tikka curry powder
1/2 tbsp vegetable oil, plus extra for frying
1 red onion, finely sliced
6 sprouts, finely sliced
1 garlic clove, crushed
15g fresh root ginger, finely chopped
1/2 red chilli, deseeded and finely chopped
150g chopped tomatoes
Lemon juice, to taste
1 heaped tsp garam masala
TO SERVE
Fresh coriander, finely chopped
Lemon wedges
Mango chutney

Directions

Toss the cauliflower and potatoes in the vegetable oil and coat in the curry powder. Season and spread out on a baking tray. Cook in a preheated oven at 190C for 25-30 minutes, turning once, until the potatoes are golden and just tender.
To make the batter, combine the plain flour and turmeric with 175ml of water and the coconut milk drink and mix well. Season and set aside while you heat one teaspoon of oil in a frying pan. Toss in the onions and sauté gently for 10-15 minutes until softened and starting to colour.
Add the Brussels sprouts, garlic, ginger and chilli and cook for 2 minutes more, stirring regularly. Pour in the chopped tomatoes and 75ml of water and cook, uncovered, for 10 minutes or until the sauce has thickened. Stir the garam masala and roasted vegetables into the sauce, season with salt and lemon juice, and keep warm.
In a small frying pan, grease with a little oil. Pour a ladleful of batter into the pan and swirl around so it covers the base thinly and evenly.
Cook for 1-2 minutes or until the bottom is crisp and the pancake moves freely when shaking the pan. Flip and cook for 1 minute before transferring to a plate. Keep warm and repeat to make three more pancakes with the remaining batter.
To serve, fill each pancake with the roasted potatoes and cauliflower and scatter over some fresh coriander. Garnish with lemon wedges and serve with mango chutney on the side.