Masala Dosa

A crispy, wafer-thin fermented crepe from South India filled with spiced potato masala and served with chutneys.

Ingredients

• 400g chickpeas
• 300g semolina
• a handful of minced garlic
• 1 1/2 tsp garam masala
• 3 tbsp ghee
• 1 cup potatoes, sliced
• a handful of fresh mint, chopped
• roasted cashews, for serving
• 2 cups coconut milk
• 1 tsp ground coriander
• 2 green chilies, chopped

Instructions

1. 1

   Gather and prep the flattened rice (poha) and chicken thighs, measuring everything out so it is ready to go.

2. 2

   Heat ghee in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the curry leaves and cauliflower florets, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the chicken thighs, season with red chili powder, and cook until just done, about 10 mins.

5. 5

   Warm the flattened rice (poha) alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the flattened rice (poha) and spoon the cooked mixture over the top.

7. 7

   Drizzle with lemon wedges and finish with a sprinkle of mint.

8. 8

   Serve immediately while everything is warm.

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