Chickpea pancake with spiced pumpkin and cheese filling
A dosa is a thing of beauty! Traditionally, this Southern Indian savoury pancake/crepe is made with a fermented lentils and rice. One of the popular fillings is a "masala" filling - a spiced potato and onion curry.
This chickpea pancake is inspired by the masala dosa, only it is quicker, uses chickpea (besan) flour instead of lentils and rice, and I have made a spiced pumpkin filling. Here, I have served it with sweet chilli yoghurt rather than the traditional chutney, and garnished with sliced cucumber and shredded red cabbage (though thinly sliced spring onions or coriander leaves would also work well!) to add some "fresh"..
The process of preparing this is definitely non-traditional. Aside from the overt departures from "dosa-making-techniques", I made the pancakes and filling ahead of time, then simply assembled and baked in the oven when we were ready to eat. FYI, I used grated cheddar cheese (ye, not quite the more traditional paneer), but if you require this (already vegetarian and gluten free) meal to be dairy free or vegan too, then use a grated vegan cheese.
In the spirit of "waste not", I used leftover roasted pumpkin. The amount used would equate !/2 a butternut pumpkin. Of course, you could use roast potato instead.
This recipe serves 2, or 4, as a light meal.
Put all the ingredients in a bowl. Whisk together until there are no lumps of flour. This will be a very watery mix.
Heat a large non-stick pan (I used a crepe pan) over medium high heat. Add a little oil.
Spoon mixture into the pan, (I used just under a ladle full) rotate to spread the mixture Cook for about 3 mins on one side (you may need to lower the heat a bit), until pale golden. Flip and cook for 1 minute on the other side, until blond. Repeat with remaining batter
Mix together the filling ingredient, reserving 1/4 cup of cheese.
Divide the filling between the pancakes, fold over and place on the baking tray. Sprinkle with remaining cheese
Bake for 30 minutes at 180 degrees or until cheese is melted and filling is hot.
Combine sweet chiili sauce and yoghurt - drizzle (or "splodge" as may be a more accurate description) over the hot dosa/pancake. Serve topped with the fresh garnishes.
Ingredients
Directions
Put all the ingredients in a bowl. Whisk together until there are no lumps of flour. This will be a very watery mix.
Heat a large non-stick pan (I used a crepe pan) over medium high heat. Add a little oil.
Spoon mixture into the pan, (I used just under a ladle full) rotate to spread the mixture Cook for about 3 mins on one side (you may need to lower the heat a bit), until pale golden. Flip and cook for 1 minute on the other side, until blond. Repeat with remaining batter
Mix together the filling ingredient, reserving 1/4 cup of cheese.
Divide the filling between the pancakes, fold over and place on the baking tray. Sprinkle with remaining cheese
Bake for 30 minutes at 180 degrees or until cheese is melted and filling is hot.
Combine sweet chiili sauce and yoghurt - drizzle (or "splodge" as may be a more accurate description) over the hot dosa/pancake. Serve topped with the fresh garnishes.
