Vegan Gluten Free Dosa and Potato Filling
Dosa are south Indian savory pancakes. Although it is not known when exactly dosa were first made a recipe can be found in Manasollasa , a 12th century Sanskrit encyclopaedia and it is also believed that a version of these pancakes was being made in Tamiḻakam as far back as the 1st century AD.
Dosa is commonly eaten as a breakfast dish or street food. They are high in carbohydrates and also contain protein due to being made using gram flour. Traditionally dosa are made using a fermented mixture consisting of rice, urad dal (black gram) and water. This is allowed to ferment overnight before being cooked on a hot griddle. The finished pancakes are often served with lentil or vegetable stews or spiced potatoes and may be accompanied by chutneys or Indian pickles.
- 1 cup rice flour
- 1 tbsp gram flour (chickpea flour)
- 1/2 tsp salt
- 1/4 tsp brown sugar
- 1/4 tsb baking powder
- 300ml (11fl oz) water, (approximately)
- A little oil, for frying
- 6oz (170g) potatoes, boiled and cubed
- 1/2 tbsp grated coconut
- 2 small green chillies, finely chopped
- 1/2 tsp ground ginger
- 1/2 red onion, finely diced
- 1 tbsp white beans, cooked or canned
- 1 tbsp red lentils
- 1/2 tsp mustard powder
- 1/4 tsp ground cumin
- 1/4 tsp ground turmeric
- Mix together the rice flour, gram flour, salt, brown sugar and baking powder in a bowl.
- Add the water slowly while stirring until you have a thick pancake style batter.
- Heat a frying pan over a medium heat and brush or spray with oil.
- Use a serving spoon or ladle to add batter to the pan. Spread it using the back of the utensil in a circular motion.
- Fry until the edges of the dosa lift up from the pan. Flip the pancake over to cook the second side. It should be a light golden colour.
- Once cooked on both sides remove the first dosa and cook the second in the same way.
- Mix coconut, chillies and ginger with a little water to create a paste.
- Fry the onions in a little oil for 2 minutes. Add the beans, lentils, mustard powder, cumin and turmeric and fry stirring for 2 minutes.
- Add the paste made in step 1 and the potatoes and stir fry for a further 5 minutes. As you fry lightly mash the potatoes so you don't have any large chunks.
- Remove the filling from the pan or move to one side if you have enough space. Place a dosa in the pan and place half the filling mixture on top. Fry briefly to warm. Now fold the dosa over the filling and flip it over. Fry the second side to warm that too.
- Repeat to fill and warm the second dosa.
© 2016 Claire