So many of my lovely followers on Instagram request recipes for my dinner snaps, thanks peeps! But in order to retest and shoot them all over again with great light and pretty props, well it would just be from now until forever before I shared them with you.
Instead I thought I would start a new series of posts called ‘Instagram Dinners’. The images are mostly un-styled and un-retouched but you get the recipes now, when you want them!
First up in this series is my cheats spiced vegetable dosa. Unlike traditional dosa (whose method is rather lengthy) the ‘pancakes’ in this recipe are not super crispy. I was considering calling them Indian crepes because of this but I think that sounds a bit hmmm. Anyway, the flavours are all there and it is a perfectly delicious home alternative.
Cheats spiced vegetable dosa
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, crushed
2 teaspoons finely grated fresh ginger
2 teaspoons cumin seeds
1 teaspoon yellow mustard seeds
2 teaspoons curry powder
1/4 butternut pumpkin, peeled and chopped
1 large zucchini, chopped
1 x 420g can chickpeas, rinsed and drained
1 cup vegetable stock
1/3 cup coriander leaves
lime wedges, mango chutney and cucumber raita to serve
1/2 cup spelt flour (you can also use chickpea flour if you have it)
1/2 cup plain flour
1/4 teaspoon each baking soda and curry powder
pinch table salt
1 cup water
cooking oil spray
Heat the oil in a large frying pan over medium heat. Cook the onion, garlic, ginger, cumin seeds, mustard seeds and curry powder for 5 minutes or until the onion is tender. Add the pumpkin and cook for 5 minutes. Add the zucchini and chickpeas and cook for 2 minutes. Add the stock, cover and cook for 15 minutes or until the pumpkin is tender. Roughly mash the mixture with the back of a spoon. Season to taste. Set aside and keep warm.
Make the dosa batter by combining the spelt and plain flours, baking soda, curry powder and salt in a large jug. Add the water and whisk to combine. It should be a thin crepe-like batter. You can add a little more water if needed. Spray a large non-stick frying pan with oil. Heat over medium heat. Pour 1/4 of the batter into the pan, swirling to coat the base. Cook for 2 minutes or until the batter bubbles. Top with 1/4 of the spiced vegetable mixture and 1 tablespoon of the coriander. Cook for a further 2 minutes or until the dosa is golden and crispy. Roll up to enclose filling. Set aside and keep warm. Repeat with remaining batter, spiced vegetables and coriander, spraying the pan with oil each time.
Serve with lime wedges, chutney and raita.
oOo You can keep the dosa warm in a low oven while you cook the next ones.
oOo Try this with other seasonal vegetables such as potato, silverbeet or eggplant.