Dev’s Dosa

Add an interesting twist to the traditional pancake

Healthy Diet

By Healthy Diet

Serves: 2
Dev’s Dosa

Ingredients

For the dosa pancakes:

  • 1 cup white rice
  • 2 tbsp vegetable oil
  • 65g yellow lentils
  • 65g white lentils
  • 1 tsp sugar
  • salt

For the filling:

  • 4 medium-sized potatoes, boiled then grated
  • 1 tbsp rapeseed oil
  • 1 tsp mustard seeds
  • ½ tbsp ginger, grated or finely chopped
  • ½ white onion, finely chopped
  • ½ fresh green chili, finely chopped
  • 1 tsp turmeric powder
  • 1 tbsp fresh coriander leaves, finely chopped
  • juice of 1 lemon
  • salt

Method

  1. Leave the sugar, salt, lentils and rice to soak in water overnight.
  2. Blend into a thick creamy batter consistency.
  3. To make the filling, preheat the oil in a frying pan, then add the mustard seeds and wait until they start popping.
  4. 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.
  5. 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.
  6. 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.
  7. 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.