On a recent expedition to Aryaa, my friend and I gorged ourselves on Indian food. I am pretty sure that my stomach thinks it is, in fact, living there. I love this cuisine because they know how to do vegetarian AND gluten-free!
Look at what I made!
The curry is actually a Marks & Spencers Korma in a jar (yes, we love M&S for their responsible and informative food packaging). Traditionally you’re supposed to fill dosas, but I like to make mine a little bit thicker and use it like naan bread to dip in the curry. Who needs rice when you have ricey-bready-goodness?
- 1/2 cup chickpea flour
- 1/2 cup rice flour
- teeny tiny pinch of salt
- 100ml water
- oil to fry
- 2 small onions, finely chopped
- 1/4 cup parsley and ciltrantro, finely chopped and mixed together
- Mix together the flours, salt and water to make a batter. Be sure to remove any clumps before adding the 1/3 of the onion and herbs. In many households this batter is left to ferment overnight but it can be used immediately.
- Lightly oil a heavy frying pan and heat well.
- Put 1/3 the onion in the hot oil and lightly fry. Then pour in enough batter to cover the surface thinly.
- Cook until the pancake is set and golden on the bottom.
- Turn the dosa over and cook the other side.
- Remove the cooked dosa and repeat the cooking process.
This made two good sized dosas (1/2 inch thickness)