Tuesday, 21 June 2011

chickpea curry and dosa bento

Wholemeal flour/masala dosa (sliced into ribbons), chickpea curry, soy crisps, mandarin and minted yoghurt.

Dosa are like and Indian version of crepes, with spices and such in them. I think they are usually made from chickpea or rice flour, but I had neither of those on hand, so I made mine with wholemeal wheat flour, they were still very nice.

The chickpea curry was very similar in cooking process and flavour to a dahl curry, except I used tinned chickpeas (you don't have to worry about soaking or cooking them).

Calories: 474 (1981kj)

Time & process:
  1. Cook curry - 20 minutes
  2. While curry is simmering make dosas and minted yoghurt - 10 minutes
  3. Place cooled curry in bento box with one dosa sliced into ribbons - 5 minutes
  4. Place minted yoghurt in bento box with mandarin and soy crisps - 2 minutes
Dosa recipe


  • 125g wholemeal plain flour
  • ½ a teaspoon of salt
  • ½ a teaspoon of baking powder
  • ½ a teaspoon of garam masala
  • 125ml milk
  • 175ml water
  1. Mix the dry ingredients in a bowl.
  2. Slowly add the water and milk, whisking till smooth.
  3. Heat a small frying pan (or crepe pan) over a medium heat, lightly spray with oil.
  4. Place about 1/4 cup of dosa mix in pan and tilt the pan around to spread the mix and make a thin pancake.
  5. When the dosa begins to bubbles, flip and brown underside.
  6. Continue process with remainder of mix.
  7. Serve with your favourite curry.

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