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Chickpea Dosa, Za’atar Spiced Pear and Cabbage, Tahini Sauce

by Sophie Gordon from The Whole Vegetable

This creative take on a dosa takes inspiration from trips to Sri Lanka, India and the Middle East, and features plenty of veg, herbs, spices, and a tahini sauce.

From the book

Sophie Gordon

Introduction

When Sri Lanka meets India and then meets the Middle East. This is a recipe inspired by all of them, with lots of herbs and spices, a simple tahini sauce and another great use of cabbage!

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Ingredients

For the tahini sauce:
2 heaped tbsp tahini
1 large lemon, juiced, plus a dash of zest
½ tsp vinegar of choice
1 tbsp Dijon mustard
2 tsp soy sauce or tamari
1 tbsp pure maple syrup, or other sweetener of choice
salt and pepper
For the za’atar spiced pear and cabbage:
2 medium pears (any variety/ available), sliced in half lengthways, then quartered, seeds removed
½ small cabbage of choice, thinly sliced/shredded, lengthways
2 tsp za’atar spice blend
1–2 tsp olive oil
salt and pepper
For the dosa:
1–2 small carrots, grated
1 small onion, finely chopped/grated
2 cloves of garlic, crushed or finely chopped
120g gram flour (chickpea flour)
1 large handful of fresh herbs of choice (parsley, dill, coriander, or a combination), finely chopped
1 tsp ground cumin
1 tsp ground turmeric
1 heaped tbsp nutritional yeast
salt and pepper
185–250ml water
oil of choice, for frying (coconut, olive, avocado, etc.)

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Method

Preheat your oven to 180°C fan. Make your tahini sauce first so that it can sit in the fridge and firm up slightly. In a small bowl whisk together the tahini, lemon juice and zest, vinegar, mustard, soy sauce or tamari, maple syrup, salt and pepper. Add a dash of water if you’d like the sauce to have a runnier consistency.

Put into the fridge and leave to thicken. Put the pears and cabbage on a baking tray and sprinkle over the za’atar spice blend. Drizzle over the olive oil and season with salt and pepper. Put into the oven and roast for about 20 minutes. They will cook quicker the softer they are, so be sure to keep an eye on them. Once cooked, remove from the oven and let them cool slightly.

To make the dosa, put the grated carrot, onion and garlic into a bowl and mix to combine. Add the gram flour, chopped herbs, cumin, turmeric, nutritional yeast and salt and pepper, and mix again. Slowly pour in the water and begin to mix. You want the batter to be runny, with no floury lumps. You can add a little more water or flour if need be.

Over a medium heat, add a small amount of oil to your frying pan and heat it up, swirling it around the whole pan. Using a ladle, gently pour in some of the batter. You can make the dosa as small or as big as you like, filling the whole pan with one dosa or making a few at a time (this will vary your frying time). Fry for a few minutes on one side, until the surface starts to show bubbles and the bottom is browning. Flip and repeat, frying for another couple of minutes.

To serve, place your dosa on a plate and top with the desired amount of pear and cabbage. Drizzle over the tahini and finish off with some sliced onions, sesame seeds and a drizzle of olive oil. Season with additional salt and pepper if necessary.

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From the book: The Whole Vegetable

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