Turmeric Dosa filled with Coconut Dahl

Servings: Makes: 6

Nutritional Information:

Per serving (257g) Calories 489, Fat 14g, Saturates 7.1g, Carbohydrate 74g, Sugars 14g, Fibre 8g, Protein 20g, Salt 1.6g


For the coconut dahl

50g (2/3 cup)
1 tbsp
250g (1/4 cup)
400g (14oz) tin
400g (14oz) tin
100mln (scant 1/2 cup)
Salt And Pepper, to taste

For the dosa



To make the coconut dhal, heat the vegetable oil in a medium-sized saucepan over a medium heat. Add the onion, garlic, chilli, coconut flakes, garam masala, turmeric and cardamom, and sauté for 2-3 minutes.


Add the lentils, chopped tomatoes, coconut milk and water to the pan and simmer for 20-25 minutes, until the dhal thickens and the lentils are cooked through. Season with salt and pepper to taste.


To make the dosa, in a large bowl whisk together the gram flour, rice flour, water, turmeric and bicarbonate of soda to form a light batter.


Lightly wipe a large non-stick frying pan with the oil and heat over a medium-high heat. Pour in a ladle full of the batter mix and spread around the pan as thinly as possible. Allow to cook for 2-3 minutes until the bottom of the dosa starts to crisp up and the top of the dosa is dry. Then add a ladle of dhal and spread it evenly across the pancake. Cook for another 1-2 minutes until the bottom of the dosa is crispy and golden. Sprinkle the dhal with coriander before rolling the dosa up, and removing from the pan.


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