Dosa with Spicy Beef and Aubergine
Serves 4.
Easy.
Cooking and preparation time: 40 minutes
Ingredients:
250g Beef mince
100g Aubergine (finely chopped)
40g Korma curry paste
70g Greek-style yoghurt
1 Medium tomato, roughly chopped
1 Small onion (finely chopped)
5 Fresh curry leaves
Fresh coriander (to garnish)
Mango chutney (to serve)
Dosa
130g Chickpea Flour (besan)
1/2 tsp. Bicarbonate of soda
1/2 tsp. Cumin seeds
1 tbsp. Oil (to grease)
370ml Water (60ml extra)
Method:
For the dosa batter, place flour, bicarbonate soda and cumin in a bowl. Season. Whisk in water until smooth. Set aside to rest. Meanwhile, heat oil in a large non-stick frying pan over medium heat.
Add curry leaves and cook for 30 seconds or until aromatic. Add onion and stir for 2 minutes or until just softened. Add chopped aubergine. Cook, stirring, for 5 minutes or until starting to soften. Add the beef.
Cook and stir for 3 minutes until browned. Stir in curry paste for 1 minute until aromatic. Stir in tomato for 2 minutes or until just starting to break down. Remove from heat. Cool slightly. Stir in the coriander.
Stir extra water into dosa batter. Heat a 24cm (base measurement) non-stick frying pan over medium heat. Brush with extra ghee or oil. Add 1 ⁄2 cup dosa batter to pan, tilting to cover base (add extra to fill any holes).
Cook for 2 minutes or until edges start to curl. Turn. Cook for 1-2 minutes, until golden. Turn again. Cook for 1 minute or until crisp. Transfer to a plate. Repeat with remaining batter and oil.
Spoon a quarter of beef mixture down the centre of a dosa. Roll up loosely to enclose. Serve with extra coriander, yoghurt and chutney.
If you have any allergies or intolerances, please check packaging or point of sale allergen information