Dev’s Dosa

Add an interesting twist to the traditional pancake

By Healthy Diet

For the dosa pancakes:

For the filling:

Leave the sugar, salt, lentils and rice to soak in water overnight.
Blend into a thick creamy batter consistency.
To make the filling, preheat the oil in a frying pan, then add the mustard seeds and wait until they start popping.
Add the curry leaves, then add the onion and gently sauté until translucent. Then, put the ginger, green chilli and turmeric in and cook for 3 minutes. Stir the grated potato and cook for a further 8-10 minutes. Season with salt and lemon juice and then set the filling aside.
When ready to make the dosa, heat a non-stick frying pan over a medium heat. Pour one ladle of the dosa batter into the centre of the pan and spread in a circular motion using the back of the ladle. If the dosa is too thin it will burn. Drizzle with vegetable oil once the batter is evenly spread.
Leave the batter to brown until the outer edges begin to look dry, which should take about 2 minutes. Loosen the dosa with a spatula; the underside should be crisp and slightly browned.
Spoon half of the filling into a line in the centre of the un-browned side and fold the sides of the dosa around the filling to create a cylindrical shape. Repeat for the second dosa, serve with fresh coriander, garnish with the fruit and enjoy!

Credit: Dev Biswal from The Ambrette restaurant in Kent.

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All of our recipes are accredited by Juliette Kellow, registered dietitian.