Vegan Turmeric Dosa Filled With Coconut Dahl
This recipe for vegan turmeric dosa, filled with creamy coconut dahl, is a simple way to enjoy a delicious dosa at home – no specialist ingredients or equipment needed!
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A traditional dosa is cooked on a frying pan called a Tava and made with a fermented batter made from rice and black gram, but this is our creative take on the classic dish.
What is turmeric powder?
Also known as ground turmeric or just turmeric, turmeric powder is a yellow aromatic powder that is made from the rhizome of a plant of the ginger family.
Formerly used as a fabric dye, turmeric is a spice commonly used in Indian and other Asian cuisines.
It is derived from the dried underground stem, of the Curcuma longa plant, which is a relative of the ginger plant.
It has a warm, earthy and peppery taste and a mild aroma.
To create turmeric powder, the turmeric is normally boiled, then sun dried going on to be ground into a powder.
What is gram flour?
Widely used in Indian cooking, gram flour is made by grinding chickpeas, which are known in a number of Asian countries as gram.
When mixed with an equal proportion of water, it can be used as an egg replacement in baking and cooking.
Gram flour can be made from either raw or roasted gram beans. The roasted variety is more flavoursome, while the raw variety has a slightly bitter taste.
Gram flour makes a great gluten-free batter, and can be used to thicken sauces and curries.
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Cuisine: Indian
Calories: 489
Servings: 6
Rating:
Total Time: 45 minutes
Calories: 489
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- For the coconut dahl
- 0.16666666666667 0.16666666666667 tbsp vegetable oil
- 0.16666666666667 0.16666666666667 onion, finely diced
- 0.33333333333333 0.33333333333333 cloves of garlic, pureed
- 0.16666666666667 0.16666666666667 green chilli, chopped
- 8.3333333333333 8.3333333333333 g coconut flakes
- 0.33333333333333 0.33333333333333 tbsp garam masala
- 0.16666666666667 0.16666666666667 tbsp turmeric
- 0.16666666666667 0.16666666666667 tsp ground cardamon
- 41.666666666667 41.666666666667 g red lentils
- 66.666666666667 66.666666666667 g chopped tomatoes
- 0.16666666666667 0.16666666666667 tin coconut milk
- 16.666666666667 16.666666666667 ml water
- salt and pepper, to taste
- For the dosa
- 16.666666666667 16.666666666667 g gram flour
- 25 25 g rice flour
- 66.666666666667 66.666666666667 ml water
- 0.16666666666667 0.16666666666667 tbsp turmeric powder
- 1/2 tsp bicarbonate of soda
- 0.16666666666667 0.16666666666667 tbsp vegetable oil
- a handful of fresh coriander, to serve
Method
- To make the coconut dhal, heat the vegetable oil in a medium-sized saucepan over medium heat. Add the onion, garlic, chilli, coconut flakes, garam masala, turmeric and cardamom, and sauté for 2-3 minutes.
- Add the lentils, chopped tomatoes, coconut milk and water to the pan and simmer for 20-25 minutes, until the dhal thickens and the lentils are cooked through. Season with salt and pepper to taste.
- To make the dosa, in a large bowl whisk together the gram flour, rice flour, water, turmeric and bicarbonate of soda to form a light batter.
- Lightly wipe a large non-stick frying pan with the oil and heat over medium-high heat. Pour in a ladle full of the batter mix and spread around the pan as thinly as possible. Allow to cook for 2-3 minutes until the bottom of the dosa starts to crisp up and the top of the dosa is dry.
- Add a ladle of dhal and spread it evenly across the pancake. Cook for another 1-2 minutes until the bottom of the dosa is crispy and golden. Sprinkle the dhal with coriander before rolling the dosa up, and removing it from the pan.
Each 257g serving provides:
Fat 14g, Saturates 7.1g, Carbohydrate 74g, Sugars 14g, Fibre 8g, Protein 20g, Salt 1.6g
Need another serving? Check out these easy vegan curry recipes!
