Lentil Crepes (Dosa) with Cauliflower Curry
User Reviews
5
4 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
45 mins
-
Resting Time
8 hrs
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Total Time
9 hrs 5 mins
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Servings
8 Servings
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Calories
2098 kcal
-
Course
Main Course
-
Cuisine
Indian
Lentil Crepes (Dosa) with Cauliflower Curry
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Have you ever tried dosas? Made with lentil flour, these Indian lentil crepes are the perfect vessel for a scrumptious, vegetarian cauliflower curry.
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Ingredients
The Crepes:
- 1 ¼ cups rice flour
- ¾ cup urad flour lentil flour
- 2 ½ - 3 cups water
- ¼ teaspoon salt
The Curry:
- 2 teaspoons olive oil
- ½ yellow onion chopped
- 2 tablespoons ginger minced
- 3 garlic minced, cloves
- 3 tablespoons curry paste mild
- 1 diced tomatoes 14 ounce can
- 3 cup cauliflower florets small, 12 ounces
- ¾ cup vegetable broth
- ½ cup coconut milk light
- 2 tablespoons parsley flat-leaf, minced
Instructions
The Crepes:
- In a large mixing bowl, whisk together rice flour, lentil flour and 2 ½ cups water.
- Cover and let rest for at least 8 hours.
- Before using, stir in the salt.
- Heat a nonstick crepe pan over medium to medium-high heat.
- In a circular motion, pour just less than ½ cup of the batter onto the crepe pan. Immediately use the back of a ladle to gently spread the batter. If the batter does not spread easily, you may need to add additional water to the batter. If not using a nonstick pan, first brush canola oil on the pan or coat it with cooking spray (repeat for each crepe).
- Cook until the edges are set and the crepe is turning golden brown on the bottom, about 2 minutes.
- Using a spatula, carefully flip the crepe. Cook for 1 minute. Transfer the crepe to a plate.
- Repeat with the remaining batter, separating the finished crepes with wax paper or parchment paper.
The Curry:
- Heat the oil in a large saucepan set over medium-high heat.
- Add the onions and ginger, and cook until the onion is tender, about 4 minutes.
- Add the garlic and curry paste. Cook, stirring, for 30 seconds.
- Stir in the diced tomatoes, cauliflower and vegetable broth. Bring to a boil, then cover partially, reduce heat slightly and simmer until the cauliflower for 20 minutes.
- Stir in the coconut milk. Simmer until the cauliflower is tender, about 10 to 15 minutes. Remove from the heat and stir in parsley.
- Scoop about ⅓ cup curry into the center of each crepe and roll to enclose. Serve with chutney and yogurt, if desired.
Nutrition Information
Show Details
Serving
1filled dosa
Calories
209.8kcal
(10%)
Carbohydrates
33g
(11%)
Protein
5.8g
(12%)
Fat
5.9g
(9%)
Saturated Fat
1.2g
(6%)
Sodium
295.4mg
(12%)
Potassium
245.8mg
(5%)
Fiber
3.7g
(15%)
Sugar
2.7g
(5%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 2098 kcal
% Daily Value*
| Serving | 1filled dosa | |
| Calories | 209.8kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 5.8g | 12% |
| Fat | 5.9g | 9% |
| Saturated Fat | 1.2g | 6% |
| Sodium | 295.4mg | 12% |
| Potassium | 245.8mg | 5% |
| Fiber | 3.7g | 15% |
| Sugar | 2.7g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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