Makhani Bean and Cauliflower Dosa

Makhani Bean and Cauliflower Dosa
25 mins Preparation time
30 mins until you're eating
Feeds 4
You will need:
  • Filling:
  • 2 tbsp vegetable oil
  • ½ onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 300 g cauliflower, broken into small florets
  • 1 green chilli, finely chopped
  • 1 tsp yellow mustard seeds
  • 1 tsp ground turmeric
  • ½ cup vegetable stock
  • 2 tomatoes, chopped
  • 420g can F. Whitlock & Sons Killer Beans Makhani Style Curry
  • Dosa:
  • ½ cup flour
  • ¼ cup rice flour
  • ¼ tsp salt
  • 1 green chilli, finely chopped
  • Pinch cumin seeds
  • Pinch mustard seeds
  • 6 – 8 curry leaves, roughly chopped (optional)
  • 1 tbsp yoghurt
  • 1 ¼ cups water, approximately
  • Oil for cooking
Get down to business:
  1. Heat the oil in a large saucepan over medium low heat. Add the onion and garlic and cook until golden. Add the cauliflower and cook until it is lightly browned. Add the chilli, mustard seeds and turmeric and cook for 1 minute. Add the vegetable stock, tomatoes and Killer Beans Makhani Style Curry. Season to taste with salt and pepper, then simmer for 5 minutes until mixture has slightly thickened. Keep warm.
  2. Meanwhile, prepare the dosa. Place the flour, rice flour, salt, chilli, cumin seeds, mustard seeds and curry leaves (if using) in a large bowl and mix to combine. Add the yoghurt then whisk in the water, little by little, until the batter is smooth and very thin.
  3. Heat ½ teaspoon of oil in a medium sized shallow non-stick frying pan over medium heat. Stir batter, then ladle 1/3 cup of the batter mixture into the pan. Pour in a circular motion, starting from the center then out to the edges. Quickly spread it out so it covers the pan. There should be small gaps/ holes in the batter, which will allow steam to escape and make the batter crispy. Drizzle a little oil around the edge of the batter if desired to help it crisp up. Cook for about 3 minutes until the bottom is golden brown. Flip and cook for about 1 minute on the other side. Repeat with remaining mixture, oiling the pan between each dosa.
  4. To serve, spoon some of the filling into the centre of each dosa. Fold over or roll to enclose the filling.
Copyright © 2020 F. Whitlock & Sons. All Rights Reserved. Terms of Use. NZ - Privacy Policy. AU - Privacy Policy. Unsubscribe.
cookie settings