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Dosa with spicy beef and eggplant mince

  • 0:10 Prep
  • 0:30 Cook
  • 4 Servings

Ingredients

  • 1 tablespoon ghee, plus extra, to grease
  • 20 fresh curry leaves
  • 1 small red onion, finely chopped
  • 200g eggplant, cut into 1cm pieces
  • 500g beef mince
  • 80g (1/3 cup) korma curry paste
  • 2 truss tomatoes, chopped
  • 1/2 cup fresh coriander leaves, chopped, plus extra, to serve
  • 70g (1/4 cup) low-fat Greek-style yoghurt
  • Mango chutney, to serve

Dosa batter

  • 130g (1 cup) besan (chickpea) flour
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon cumin seeds
  • 310ml (1 1/4 cups) water, plus 60ml (1/4 cup), extra

Method

  • 1
    For batter, place flour, bicarb and cumin in a bowl. Season. Whisk in water until smooth. Set aside to rest.
  • 2
    Meanwhile, heat ghee in a large non-stick frying pan over medium heat. Add curry leaves. Cook for 30 seconds or until aromatic. Add onion and stir for 2 minutes or until just softened. Add eggplant. Cook, stirring, for 5 minutes or until starting to soften. Add the beef. Cook, stirring, for 3 minutes or 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.
  • 3
    Stir extra water into batter. Heat a 24cm (base measurement) non-stick frying pan over medium heat. Brush with extra ghee. Add 1 ⁄2 cup 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 ghee.
  • 4
    Spoon a quarter of beef mixture down the centre of a dosa. Roll up loosely to enclose. Serve with extra coriander, yoghurt and chutney.

Source: taste.com.au

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