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Dosa with spicy beef and eggplant mince
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Experience a delectable fusion with a gluten-free chickpea dosa hugging a flavorful filling of spiced beef mince and creamy eggplant korma.
Ingredients:
  • 20.00 ml 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
  • 125.00 ml fresh coriander leaves, chopped, plus extra, to serve
  • 70g (1/4 cup) low-fat Greek-style yoghurt
  • Mango chutney, to serve
  • 130g (1 cup) besan (chickpea) flour
  • 1.25 gm bicarbonate of soda
  • 1/2 tsp cumin seeds
  • 310ml (1 1/4 cups) water, plus 60ml (1/4 cup), extra
Instructions:
  • In a bowl, combine flour, bicarbonate of soda, and cumin. Season with salt and pepper. Gradually whisk in water until a smooth batter forms. Allow the batter to rest.
  • Heat ghee in a large non-stick pan over medium heat. Add curry leaves and cook until aromatic. Stir in onion until softened, then add eggplant and cook until starting to soften. Add beef and cook until browned. Mix in curry paste until aromatic, then stir in tomato until starting to break down. Remove from heat, let cool slightly, and stir in coriander.
  • Mix in additional water to the batter. Heat a 24cm non-stick frying pan over medium heat, then coat it with ghee. Pour in 1⁄2 cup of batter, swirling to evenly coat the bottom (add more if needed). Cook for 2 minutes until the edges curl. Flip and cook for 1-2 minutes until golden. Flip again and cook for 1 more minute until crispy. Transfer to a plate. Repeat with the remaining batter and ghee.
  • Place a quarter of the beef mixture in the center of the dosa, then roll it up loosely to seal. Garnish with additional coriander, yogurt, and chutney before serving.

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