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Ingredients
Dosa Batter
- 400 g white rice
- 140 g chana dal (yellow dried split peas)
- water for soaking
- 1 tsp fine sea salt
Butternut Squash Masala and Dosas
- 2 garlic cloves
- 60 g shallots halved
- 15 g sunflower oil plus 8 tsp for dosas
- 1 Tbsp garam masala
- ½ tsp black mustard seeds
- ½ tsp ground turmeric
- 600 g butternut squash peeled, cut in pieces (2 cm)
- 400 g tinned chopped tomatoes
- 150 g water plus 8 tsp for dosas
-
1
vegetable stock cube (for 0.5 l) crumbled (see tip)
or 1 heaped tsp vegetable stock paste, homemade - 150 g fine green beans trimmed, cut in pieces (2-3 cm)
- 150 g coconut yoghurt vegan (see tip) (optional)
- Nutrition
- per 1 portion
- Calories
- 309 kcal / 1283 kJ
- Protein
- 6 g
- Fat
- 21 g
- Carbohydrates
- 21 g
- Saturated Fat
- 9 g
- Sodium
- 433 mg
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