Quinoa Uttapam with Leeks and Cherry Tomatoes

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Not only am I sneaking vegetables in this super loaded uttapam recipe but also my infamous new friend “Quinoa”. This way we get good vegetable and grain intake!

I replaced the usual onion with leeks, so the flavour wasn’t compromised but enhanced and the juicy cherry tomato added a certain buzzy tang! Yummmm!
I used a packet mix for the batter, which makes this dish even more simple to make. One for my top ten for children’s favourite meals.

Hope all of you are having a stress free day! Do try these out and let me know…until the next time…Much love, D x

INGREDIENTS

1 dosa flour packet, made upon instruction
2 tbsp natural yoghurt
10 cherry tomatoes halved
2 leeks sliced
1 small cup of pre cooked quinoa
2 garlic cloves minced
Sunflower oil to shallow fry
Chilli optional

METHOD

Mix the dosa flour upon instruction in a large mixing bowl but leave the batter a little thicker than instructed

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Add in the garlic, leeks, tomato, quinoa and yoghurt Combine well

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Meanwhile preheat a large non stick frying pan with about half a tablespoon of oil on a medium heat

Pour in 2 small ladlefuls of batter into the pan. Reduce the heat to low and allow to set well and then turn over. Ensure both sides are cooked and are golden brown in colour

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Repeat for the rest of the batter

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Serve with a mint yoghurt chutney

Courgette Masala Dosa

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Yes you’ve read the title right! I wanted to make masala dosa but had run out of potatoes so raided the fridge and my love affair with the courgette continues. Such a versatile vegetable, you will notice that I use it alot!

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A soft and tender addition to the classic dosa, also helping out cutting on the carbs by not having potato. It was ready within 15 minutes and gave me super speedy dosas for dinner. I must admit that I used a ready made flour for the dosas as we craved them there and then and with the masala cooking alongside them we had dosas very much instantly, ready to be served!

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It is my Aunt P’s birthday today! And she is sooo gooood at making Dosas! I have learnt how to cook the perfect dosa from her and think of her everytime I make it! Happy Birthday Mami xxxx

INGREDIENTS

2 large courgettes diced into small cubes
1 onion diced
1 tomato diced
1 green chilli finely sliced
½ tbsp sunflower oil
¼ tsp mustard seeds
1½ tsp coriander & cumin powder
⅓ tsp turmeric
1 tsp garam masala
⅓ tsp or less salt to taste
Squeeze of lime
Handful of chopped coriander

A packet of dosa mix, follow instructions clearly

METHOD

• Heat the oil in a medium saucepan with the mustard seeds once they start to sizzle and pop, stir in the onion, on a medium heat stir fry until onion is slightly golden brown

• Add the courgettes and tomato along with all the spices and seasoning and combine well, cover and cook for 10-12 minutes on a low heat until the courgette is soft

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• Once done, squeeze in a little lime juice and put in the coriander

For the Dosas

☆A big tip is to make sure you completely cool the pan down with cold water before you spread another on out over a little oil to cook. The dosa should be cooked on one side and on a low to medium heat. You will find as it is ready it will start to peel away from the flat non stick pan

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• Place a cooked dosa on a plate take a few spoonfuls of the courgette masala and spread along one half, then fold over. Your masala dosa is ready to eat!

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Lovely served with a dal sambhar or my South Indian Coconut Chutney

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