A while back I went to Masala Dosa on Long street and loved the thin pancake they make called Dosa's, traditionally eaten with a potato curry and a lentil soup. The real dosa is made using a special large flat pan and a wiping action is used to spread the mix in the pan making a thin crisp pancake.
I am trying to cook with a little less carbohydrates as I am a bread, rice, pasta and potato nut so I decided to make curry and although chickpea flour has a healthy carbohydrate suitable for people with diabetes it is very high in protein, zinc and folate much healthier and lighter than a whole bowl of rice or buttery roti's.
I made a cheats version of the Dosa using chickpea flour and rice flour but it is normally made from ground lentils and rice. I will test it with the traditional potato curry next but tonight it being rainy out I wanted a saucy curry, here is the recipe enjoy eating with your hands rolling it up and dipping in the curry.
I think this will also work as a sweet alternative to pancakes for the wheat intollerant, spread with melted chocolate and sprinkle with coconut or banana.
This recipe is wheat and dairy free.
500g chicken breast cubed
250g baby marrow cut into thick rings
1 onion chopped
1 sachet woolworths tikka paste
1 tin whole peeled tomatoes
10ml tomato paste
125ml coconut milk
salt and pepper
Brown the chicken and baby marrow in the pan and then remove and set aside.
Fry the onions until golden then add the spice paste and fry for 1 minute.
Add the tin of tomatoes and break up the whole tomatoes and add the tomato paste.
Cook for 30 minutes then blend the sauce.
Add the chicken, baby marrow and coconut milk.
Cook for 20 minutes and then thicken with cornflour slaked in water and season.
Serve with the dosa's below or rice, roti's or poppadums.
1 cup chickpea flour
1 cup cake flour / rice flour
5ml mustard seeds
5ml lemon juice
water to made a batter
Mix the dry ingredients then add the water until the batter is of a coating consistency.
Spray and cook a frying pan and drizzle with a dash of oil.
Pour a ladle of batter into a pan rolling the mix around the pan and cook until golden on each side.
Repeat until the batter is finished.
Serve with your favorite curry.
Recipe and pictures copyright by Tamsyn Wells