Eat your leftovers: Dosa, Indian Flatbread

There are so many recipes out there in cookbooks, magazines, blogworld, pinterest, Facebook, emails, newsletters. We get bombarded with all these exiting recipes, waiting to be tried and tested. I love playing with new ideas and combinations. But as I mentioned before, what to do with the leftovers?
I often have plenty of them. Nothing goes into the bin, reduce, reuse, recycle works for food too. Of course there is a freezer, if there’s enough left for a family meal. Small portions are great for a quick and easy lunch.
And those portions in between? They get pimped into a new meal. Add some chickpeas to a curry for extra substanance, some more veggies and a new presentation. And there is dinner ready for another night, no-one the wiser they're eating leftovers, again...

Dosa is a Indian pancake flatbread, just waiting to be filled. The traditional dosa involves lots of time fermenting, but you can make a cheaters versions that you make in minutes, using chickpea (besan) flour. It’s a great way to revive leftover curry, that tastes much better after a day or two anyway...

Mix together:
1 cup flour
1 cup besan (chickpea) flour
1 tsp ground cumin
1 tsp baking powder
1/2 tsp salt
400ml water

Heat a frying pan to medium-high heat, drizzle a little ghee (or any other high temperature oil)
add a spoonful of batter to the pan and rotate to make the bread as thin as possible.
Once bubbles start to appear on the surface, gently flip and cook for another minute.
Keep dosas warm between two plates until you’ve used up all the batter.

Fill with your curry, pumpkin curry is a favourite in our house, and (leftover)veggies.

Any curry left after this point is happily fed to the chooks.
But the dosa can be revived again as a salad wrap or toasted with cheese, cucumber and mango chutney...