Amazing Indian dosa

Indian Dosa

Serves 6-8

  • 2 baking potatoes, scrubbed

  • 2 sweet potatoes, scrubbed

  • olive oil

  • 1 dried red chilli, finely sliced

  • 1 fresh red chilli, finely sliced

  • 1 cm piece fresh ginger, peeled and finely sliced

  • 1½ teaspoons mustard seeds

  • 1 teaspoon turmeric

  • sea salt

  • freshly ground black pepper

  • 1 lime, halved

  • 4 spring onions, trimmed and finely sliced

  • a few sprigs coriander, roughly chopped

  • minted yoghurt, to serve

  • Indian chutney, to serve

  • lime wedges, to serve

  • For the dosa batter

  • 1 cup gram (chickpea) flour

  • 1 cup flour

  • ½ teaspoon bicarbonate of soda

  • 2½ teaspoons mustard seeds

  • olive oil

Prick the potatoes and sweet potatoes all over with a knife and bake until soft, either in the coals of your fire or barbecue or wrapped in foil in the oven at 200°C/400°F/gas 6 for around 1 hour, or until soft and cooked through. Cut open on a board and scoop out the flesh into a bowl. Roughly mash then set aside while you cook your spice mixture.



Heat a lug of olive oil in a pan over a medium heat. Add the chillies, ginger, mustard seeds, turmeric and a good pinch of salt and pepper and cook, shaking the pan frequently, until it smells fantastic and the seeds start to pop. Pour the mixture over your potatoes then gently mix together with a knife – I guess it's a bit like glorified mash potato. Taste and season if needed, then add the lime juice, spring onions and coriander. Mix everything together, then set aside.



For the dosa batter, add the flours to a bowl with the bicarb, mustard seeds and a good pinch of salt. Gradually whisk in enough water, about 400ml, to make a loose batter. Add a splash of oil to a pan over a medium-high heat and carefully wipe it around with 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. Serve with minted yoghurt, chutneys and wedges of lime.

Nutritional Information

Amazing Indian dosa

Spicy wraps stuffed with smashed sweet potatoes

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0 foodies cooked this
My take on Indian street food, this dosa recipe is easy and tastes just as good as the real deal
Serves 6-8
1h 40m
Not too tricky
Method

I had a great conversation with Atul Kochhar at Feastival and he inspired me to go down the Indian street food vibe. Traditionally, dosa batter would have been left to ferment for a couple of days, but I think this version is more realistic to make at home. I'm so excited about this dish because it's one of those recipes where anyone can knock it out and achieve something really authentic.

Prick the potatoes and sweet potatoes all over with a knife and bake until soft, either in the coals of your fire or barbecue or wrapped in foil in the oven at 200°C/400°F/gas 6 for around 1 hour, or until soft and cooked through. Cut open on a board and scoop out the flesh into a bowl. Roughly mash then set aside while you cook your spice mixture.

Heat a lug of olive oil in a pan over a medium heat. Add the chillies, ginger, mustard seeds, turmeric and a good pinch of salt and pepper and cook, shaking the pan frequently, until it smells fantastic and the seeds start to pop. Pour the mixture over your potatoes then gently mix together with a knife – I guess it's a bit like glorified mash potato. Taste and season if needed, then add the lime juice, spring onions and coriander. Mix everything together, then set aside.

For the dosa batter, add the flours to a bowl with the bicarb, mustard seeds and a good pinch of salt. Gradually whisk in enough water, about 400ml, to make a loose batter. Add a splash of oil to a pan over a medium-high heat and carefully wipe it around with 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. Serve with minted yoghurt, chutneys and wedges of lime.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 421
    21%
  • Carbs 68.8g
    26%
  • Sugar 13.6g 15%
  • Fat 8.2g 12%
  • Saturates 1.2g 6%
  • Protein 14.0g 31%
Of an adult's reference intake

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

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  • 2 baking potatoes, scrubbed

  • 2 sweet potatoes, scrubbed

  • olive oil

  • 1 dried red chilli, finely sliced

  • 1 fresh red chilli, finely sliced

  • 1 cm piece fresh ginger, peeled and finely sliced

  • 1½ teaspoons mustard seeds

  • 1 teaspoon turmeric

  • sea salt

  • freshly ground black pepper

  • 1 lime, halved

  • 4 spring onions, trimmed and finely sliced

  • a few sprigs coriander, roughly chopped

  • minted yoghurt, to serve

  • Indian chutney, to serve

  • lime wedges, to serve

  • For the dosa batter

  • 1 cup gram (chickpea) flour

  • 1 cup flour

  • ½ teaspoon bicarbonate of soda

  • 2½ teaspoons mustard seeds

  • olive oil