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Indian Dosa

makes 6 servings

Potato filling:

2 baking potatoes

2 sweet potatoes

1 dried red chilli

1 fresh red chilli

1 cm piece of ginger

olive oil

1½ teaspoons mustard seeds

1 teaspoon ground turmeric

4 spring onions

a few sprigs of fresh coriander

1 lime

Dosa Batter:

1 cup of gram flour

1 cup of plain flour

½ teaspoon bicarbonate of soda

2½ teaspoons mustard seeds



Method:

  • Preheat the oven to 200°C.

  • Scrub and prick the potatoes and sweet potatoes, then cook in warm water in the microwave for 10-15 mins, and finish them off for 10 mins in the oven, wrapped in tinfoil.

  • Once cooked, cut the potatoes open, then scoop out the flesh and roughly mash.

  • Crumble the dried chilli and finely slice the fresh chilli, then peel and finely chop the ginger.

  • Heat 1 tbsp of olive oil in a pan over a medium heat, add the chillies, ginger, mustard seeds, turmeric and a good pinch of sea salt and black pepper.

  • Fry until smelling fantastic and the mustard seeds start to pop, shaking the pan regularly.

  • Meanwhile, trim and finely slice the spring onions, and pick and roughly chop the coriander leaves.

  • Pour the spice mixture over the potatoes then gently mix together with a knife.

  • Taste and season, if needed.

  • Squeeze in the lime juice, add the spring onions and coriander, then mix together.

  • For the dosa batter, add the flours to a large bowl with the bicarb, mustard seeds and a good pinch of salt.

  • Gradually whisk in enough water, about 400ml, to make a loose batter.

  • Heat 1 tsp of oil in a large non-stick frying pan over a medium-high heat, then wipe around and away with a ball of kitchen paper.

  • Add a spoonful of batter to the pan and immediately twist so the batter coats the base and slips up the edges.

  • As soon as the moisture on top starts to cook away and there are lots of bubbles, add a few heaped teaspoons of potato filling and gently spread across the dosa.

  • Once the base is crispy, loosely roll up the dosa in the pan and you’re ready to go.

  • Delicious served with minted yoghurt, chutney and wedges of lime for squeezing over.

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