- 150 g chickpea flour
- 100 g rice flour
- 1⁄2 t bicarbonate of soda
- 2 T ghee or butter, melted
- 1 3⁄4 cups water
- 30 g Italian parsley
- 15 g coriander
- 2 x 180 g tubs Woolworths hummus
- Olive oil, for drizzling
- Sea salt and freshly ground black pepper, to taste
- 1 cup red wine vinegar
- 9 baby turnips, sliced
- 1⁄2 red onion, sliced
- Mixed seeds, for serving
- Microherbs, for serving
- Woolworths falafel, for serving
To make the dosas, mix chickpea flour, rice flour, bicarbonate of soda, melted ghee or butter and water to form a batter.
Heat a large nonstick pan over a medium to high heat. Brush the pan with a little ghee and pour in 1⁄4 cup batter to coat the pan. Cook for 1–2 minutes on one side only. Repeat with the remaining mixture.
Blend Italian parsley and coriander into hummus. Add a drizzle of olive oil and season to taste.
Heat red wine vinegar until simmering, then pour over sliced baby turnips and sliced red onion. Set aside to cool.
Fill the dosas with a swirl of green hummus, warmed Woolworths falafel, mixed seeds, the pickled turnips and onion. Garnish with microgreens.
Cook's note: If dosas aren’t your thing, try Woolworths Carb Clever cauliflower wraps instead. Toast in a dry pan.