Jamie and Jimmy's Friday Night Feast
By Jamie Oliver
1 hr 30 mins plus soaking and fermenting
Not Too Tricky
serves 6
About the recipe
This is my expression of a South Indian dosa. A light, crispy rice pancake filled with vibrant vegetables and spices, and served with an array of sauces and pickles – it's one of my favourite things to eat.
Recipe From
Ingredients
3 red onions
500g Maris Piper potatoes
1 plantain
500g squash or pumpkin
10cm piece of ginger
2 fresh red chillies
coconut oil
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
10 fresh curry leaves
½ teaspoon turmeric
6 sprigs of fresh coriander, to serve
optional: mango chutney, to serve
BATTER
150g urid dal
300g rice (I used sona masoori)
1 tablespoon fenugreek seeds
TOMATO CHUTNEY
2 ripe tomatoes
¼ white onion
5cm piece ginger
1 fresh red chilli
1 lime
COCONUT CHUTNEY
1 fresh coconut
1 lime
¼ white onion
3cm piece of ginger
LEMON PICKLE
1 lemon
1 fresh red chilli
vegetable oil
1 pinch cumin seeds
1 teaspoon black mustard seeds
6 fresh curry leaves
Method
- To make the dosa batter, wash the dal and rice thoroughly, then drain and soak in 900ml of fresh water with the fenugreek seeds, covered, for 6-12 hours or until the grains have swelled and softened.
- Tip the mixture into a blender and whiz until smooth, then transfer to a non-metallic bowl. Cover and set aside overnight, or until the mixture is frothy, light and full of volume.
- Once the batter has fermented and you’re ready to get started, preheat the oven to 180°C/350°F/gas 4.
- To make the filling, peel and roughly slice the onions, scrub and roughly chop the potatoes, peel and chop the plantain and squash. Peel the ginger and finely slice. Finely slice the chillies into rounds.
- Place a large baking tray directly on the hob over a medium heat. Add 1 tablespoon of coconut oil, the mustard seeds, fenugreek seeds and curry leaves, and cook for 2 minutes or until sizzling. Add the onions, chilli and ginger, stirring to coat in the spices.
- Add the potatoes, squash and plantain, followed by the tumeric. Give it a good stir and place in the hot oven for 1 hour or until the vegetables are golden and soft. Once cooked, smash it all up ready for filling your dosa.
- Meanwhile, prepare your chutneys and pickle. For the tomato chutney, halve the tomatoes, then coarsely grate into a bowl, discarding the skins. Peel the onion and ginger and finely grate into bowl with the chilli. Squeeze in the lime juice and season to taste with sea salt and black pepper.
- For the coconut chutney, crack open the coconut and scrape out the flesh with a fork (or coarsely grate) into a bowl. Finely grate in the lime zest and squeeze in all the juice. Peel and finely grate in the onion and ginger, then season to taste.
- For the lemon pickle, quarter the lemon, discard the seeds, and finely chop. Finely chop the chilli (seeds and all). Place a small frying pan on medium heat with 1 tablespoon of vegetable oil. Add the cumin and mustard seeds, wait for them to pop, then go in with the curry leaves, lemon and chilli. Cook for 30 seconds, stirring constantly, then season to taste and pop into a little serving bowl. Leave to cool.
- To cook your dosa, one at a time, place a large non-stick frying pan on a medium heat and grease with a little vegetable oil. Season your batter with sea salt and give it a good whisk. Add a ladleful of batter to the pan, using the back of the ladle to swirl it around getting it as thin as possible. Cook for 5 minutes or until the underside is golden and crisp. Drizzle a teaspoon of vegetable oil over the surface of the dosa (no need to flip it) and cook for 1-2 minutes more.
- Load up your dosa with the spicy veggie filling, roll it up like a cigar and keep warm in the oven while you cook up the rest of the dosa. Repeat with the remaining batter.
- Garnish the dosas with a sprig of coriander and serve with the chutneys for dipping. Delicious!
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