This meal is actually far more simpler than it sounds and it’s a great way for children to be exposed to different flavours.
The Dosa recipe has been sourced from the latest Taste.com.au magazine.
Lamb Moroccan Meatballs and Chickpea DosaPrint Recipe
- 500g Lamb Mince
- 1 Medium brown onion
- 1 Garlic clove
- 1 TSP of salt
- 1/2 TSP of ground cumin
- 1/4 TSP of cinnamon
- 1/2 TSP of ground black pepper
- 1 TBSP finely chopped Coriander
- 1 Cup of Besan (Chickpea Flour)
- 1/2 TSP Grounded cumin (for Dosa)
- 1/2 TSP Bicarbonate of soda
- 310 ML Water + 60 ML extra for later
Either in a food processor or by hand, finely chop the onion, garlic clove and chopped coriander
In a large bowl mix the mince, chopped vegetables, herbs and spices
Roll into balls and either pan fry or put onto a baking tray lined with baking paper and cook through
DOSA: Place flour, bicarb and cumin in a bowl. Season and whisk in water until smooth and set aside to rest.
After approx 10 minutes stir in extra water into the batter
Heat a 24cm (base measurement) non-stick frying pan over medium heat. Brush with coconut oil.
Add 1/2 cup batter to pan to cover base (add extra to fill any holes).
Cook for 2 minutes or until edges start to curl, turn, cook for 1-2 minutes, until golden. Turn again, cook for 1 minute or until crisp.
Transfer to a plate.
Repeat with remaining batter and ghee.