Sweet Potato & Spinach Dosa with a Coconut, Chilli & Onion Raita and Mango Sambal

Serves: 4

Chef Top Tip

"Dosas are large, sponge like pancakes made from fermented rice puree or rice flour, blended with split black lentils known as urid dhal. They are filled with ingredients such as potatoes, (commonly known as masala dosa) and served at breakfast time in Southern India, or as a snack. The dosas are traditionally cooked a hot flat grill plate called a tava, though an large non-stick frying pan does the job equally well. My recipe replaces normal potato with sweet potato & spinach."

Ingredients

8 prepared dosas, made using Dosa Mix (see method below)

For the filling:

  • 2 tb sunflower oil
  • 1 tsp black mustard seeds
  • 10 curry leaves
  • ¼ tsp turmeric
  • 1cm root ginger, peeled and grated
  • 2 green chillies, finely chopped
  • 2 small onions, finely chopped
  • 2 large orange sweet potatoes, peeled and cut in 2cm cubes
  • 300g cooked spinach, coarsely chopped
  • 1 tb tamarind paste

For the Raita:

  • 400ml natural yoghurt
  • 2 tbs desiccated coconut
  • 4 spring onions
  • 2 green chillies, finely chopped
  • 2 tb chopped fresh mint

For the Mango Sambal:

  • 75g mango chutney, chopped
  • 2 tb lime juice
  • 1 small red onion, finely chopped
  • Pinch of turmeric
  • 1 tb tamarind paste
  • ¼ tsp black mustard seeds

Method

For The Dosa Pancakes:

  1. Mix 1/3 of a packet of ‘Dosa Mix’ in a bowl with 300ml of cold water, stir to make a smooth batter and set aside for 5 minutes to rest.
  2. To make the pancakes, lightly grease a cold large non-stick frying pan (or better still an authentic tava) with oil.
  3. Pour 75ml of batter into the pan and spread it out in outward circular motion to get a thin dosa.
  4. Place on medium heat, sprinkle over a few drops of oil all over the dosa and fry until golden and crispy.
  5. Keep warm in low oven while you prepare all 8 the same way.

For the raita:

  1. Mix everything together in a bowl.

For the mango sambal:

  1. Mix everything together in a bowl.

Chill both sauces in the fridge until needed.

For the Potato Filling:

  1. Heat the oil in a large frying pan, add the mustards seeds, cover andwhen they start to pop add the curry leaves, turmeric, ginger, chilli and onion. cook uncovered until the onion has softened.
  2. Add the sweet potato cubes and 250ml of water, bringing to the boil. Cover and cook gently until the sweet potatoes are just tender and beginning to break up. You may need to add little more water until the potatoes are cooked.
  3. Add the spinach, cook together for 1 minute, finally adding the tamarind paste. Season to taste.

To serve:

  1. Divide the filling equally between the 8 prepared dosas and roll each one up tightly, to secure the inner filling. Allow 2 dosas per serving with dollops of the raita & sambal on the side.


All products marked in bold are available to purchase through Vegetarian Express.