Chickpea Masala Dosa

I recently had the utmost pleasure of trying Dosa out in a little establishment in Middlesbrough. Coincidentally Something for the Weekend did this on their programme this week. The original recipe called for vegetable oil not Fry Light, and suggests you put a little oil with the water in the curry sauce, but not exactly Slimming World friendly so I've adapted it. Makes it totally free.

Will definitely be trying this one myself very soon!

Chickpea masala dosa
Dosas are a vegetarian dish served across India – best accompanied with coriander, freshly-chopped tomatoes and yoghurt.

Ingredients
For the rice pancake

• 375g/12oz rice
• 125g/4oz urad dal lentils
• 1 tsp fenugreek seeds
• pinch salt
• fry light for frying

For the curry

• 1fry light
• 1 onion, finely chopped
• 1 garlic clove, sliced
• 1 small green chilli, chopped
• 1 tbsp tomato purée
• 1 tbsp vindaloo curry powder
• 1 x 440g/1lb can chickpeas, drained
• 175g/6oz cooked potatoes, cubed

Preparation method

1. Wash the rice and dal lentils well under cold running water and put into a bowl with the fenugreek seeds. Cover with water and set aside for 8 hours, or overnight.
2. Drain the rice and lentils and blend in a food processor and blend until smooth. Add salt to taste and enough water to make a thick batter. Set aside for a further 6 hours.
3. Heat some fry light in a frying pan and add one tablespoon of the mixture. Cook for one minute, and then turn the dosa over. To finish, fold in half and keep warm.
4. Meanwhile for the curry, heat fry light in a heavy based saucepan and fry the onion, garlic and chill until soft. Add the tomato puree and cook for a further 5 minutes.
5. Stir in the curry powder, chickpeas and potatoes. Continue to stir the mixture for 2 minutes and add a little water to make a thick curry sauce. Cook for a further 4-5 minutes.
6. Serve the dosas with coriander, freshly chopped tomatoes and yoghurt.