VEGETARIAN DOSAS

SERVES 4-6 PREP 15 MINS + RESTING COOK 15 MINS

◆ 1 cup chickpea flour

◆ ¼ cup plain wholemeal flour

◆ 1 tsp curry powder

◆ ¼ tsp ground turmeric

◆ 2 cups water

◆ 1 egg, lightly beaten

◆ 1 tbsp olive oil

◆ ½ cup natural yoghurt

◆ 1 tbsp mint, chopped, plus extra to serve

◆ 2 tsp lemon juice, plus wedges to serve FILLING

◆ 2 tbsp olive oil

◆ 1 onion, finely chopped

◆ 1 kumara, grated

◆ 1 zucchini, grated

◆ 1 garlic clove, crushed

◆ ¼ cup balti curry paste

◆ 200g paneer, crumbled

1 Combine flours and spices in bowl. Whisk in water, egg, oil for a smooth batter (pouring-cream consistency). Set aside 15 mins.

2 Heat a large oiled non-stick frying pan on medium. In 6 batches, pour ½ cup batter measures into pan (swirl to coat base). Cook 1-2 mins a side. Slide onto plate. Repeat.

3 FILLING In a large frying pan, heat rest of oil on medium. Saute onion, garlic, kumara and zucchini 4-5 mins until tender. Add curry paste. Cook 1 min. Stir paneer through.

4 In a small bowl, mix yoghurt, mint, lemon.

5 Fill each dosa pancake with filling and roll up. Serve with minted yoghurt, extra mint leaves and lemon wedges.