Chick pea, Chinese Mushroom and Coconut Filling
10 dried shitake mushrooms
8 floz (230ml) water
2 tbsp vegetable oil
1 onion, finely chopped
1/2 chilli, finely chopped
4 cloves garlic, crushed
1 inch cube ginger, cut into matchstick strips
1 inch x1 inch x 2 inch block of creamed coconut
Soya sauce to taste
14 oz (400g) pre-cooked chick peas
1. Soak the mushrooms in the water for at least 20 minutes, then remove the tough stalks. Retain the soaking water.
2. Over medium heat saute onion in the oil until golden. Add the chilli, garlic and ginger. Cook for a further minute. Pour the mushrooms along with the soaking water into the pan. Add the coconut and 1 tbsp of soya sauce.
3. Bring to a simmer and gently cook until the sauce is very thick. Add the chick peas and heat through. Add any extra soya sauce if needed and serve with the dosas.