Channa Masala with Chickpea Dosa
A delicious and satisfying dish combining a spicy chickpea masala served with a gluten-free, quick, and easy chickpea flour dosa. This is a healthier take on the classic street food from Northern India.
Takes
Serves 2
Ingredients
- 800 g tinned chickpeas
- 800 g tinned chopped tomatoes
- 1 large or 2 small red onions
- 2 large or 3 medium cloves garlic
- 12 g ½ thumb-sized piece ginger
- 1.5 tbsp oil for cooking
- 1 tbsp garam masala
- 1 tsp chilli powder
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp turmeric
- ½ tsp cinnamon
- ½ tsp black pepper
- 1 tsp salt
- 50 g fresh spinach
- 15 g small bunch fresh coriander for garnish
- 100 g chickpea flour
- 200 ml oat milk or water
- 1 tbsp sunflower oil
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp garlic powder
- ½ tsp salt
Instructions
- Prepare the Channa Masala:Peel and roughly chop the onion. Peel and finely chop the garlic and ginger. Drain and rinse the chickpeas.Pick the coriander leaves from the bunch and finely chop the stalks.Measure out the spices.
- Cook the Masala:In a large, flat non-stick pan, heat 1.5 tbsp of oil over high heat. Once hot, add the onions and cook for 3 minutes until they start to brown, stirring occasionally.Reduce the heat to medium, then add the garlic, ginger, and coriander stalks. Cook for 2 minutes, stirring to prevent the garlic from burning.Add all the spices (garam masala, chilli powder, ground cumin, ground coriander, turmeric, cinnamon, black pepper, and salt) and cook for 1 minute to release their flavours.Add the chopped tomatoes, stir, and cook for 3-4 minutes.Transfer the mixture to a food processor and blend until smooth.
- Finish the Channa Masala:Return the blended mixture to the pan and add the drained chickpeas. Heat for 1-2 minutes until warmed through.Add the fresh spinach and stir until wilted. Taste and adjust the seasoning to your liking with more salt, pepper, lime, or chilli.Stir in the fresh coriander leaves and set aside while you prepare the dosa.
- Prepare the Chickpea Dosa:Sift the chickpea flour into a large mixing bowl. Add the ground cumin, ground coriander, garlic powder, and salt. Mix well.Make a well in the centre and gradually add the oat milk (or water), whisking until there are no lumps and the batter is smooth.
- Cook the Dosa:Heat a medium to large (30 cm) non-stick pan over high heat. Once hot, reduce the heat to medium. Lightly grease the pan with ½ tsp neutral oil, using kitchen paper to remove any excess oil.Pour roughly 60 ml (about a quarter) of the batter onto the pan. Use the back of the ladle to spread the batter quickly and evenly across the pan, creating a thin pancake.Cook for 2 minutes per side, flipping carefully with a spatula. Repeat the process until you have 4 larger or 6 smaller pancakes. Keep them warm in a preheated 100°C oven if necessary.
- Serve:Reheat the channa masala and serve it with the freshly made dosa.