Indian ‘dosa’ with spiced sweet potato

Name: Indian ‘dosa’ with spiced sweet potato
Cook time: 1 h
Total time: 1 h
Yield: Serves 4–6
Cuisine: Indian
Ingredients: 4 cloves garlic, peeled and crushed or grated; 25 g ginger, peeled and finely chopped or grated; 1 large onion, finely sliced; 1 red chilli, deseeded for a milder flavour, finely chopped; 1 × 400 g/14 oz tin of chickpeas, drained and liquid reserved; 1 tsp ground turmeric; 2 tbsp fresh or 1 tbsp dried curry leaves; 4 cloves garlic, peeled and crushed or grated; 2 tbsp sunflower or rapeseed (canola) oil; 2 tbsp sunflower or rapeseed (canola) oil; 2 tbsp sunflower or rapeseed (canola) oil; 500 g/1 lb 2 oz sweet potatoes, peeled and cut into small chunks; 2 tsp coriander seeds; 2 tsp cumin seeds; 2 tsp fennel seeds; 2 tbsp sunflower or rapeseed (canola) oil; small bunch coriander (cilantro), roughly chopped; small bunch coriander (cilantro), roughly chopped; ½ tsp bicarbonate of (baking) soda; 2 tsp black mustard seeds; flaked sea salt; sunflower or rapeseed (canola) oil for cooking; sunflower or rapeseed (canola) oil for cooking; sunflower or rapeseed (canola) oil for cooking; sunflower or rapeseed (canola) oil for cooking; 500 g/1 lb 2 oz sweet potatoes, peeled and cut into small chunks; 125 g/4½ oz rice flour; 125 g/4½ oz chickpea (gram) flour; 125 g/4½ oz chickpea (gram) flour

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
1 hr

Appears in

The Flexible Family Cookbook

By Jo Pratt

Published 2020

About

Authentic dosa pancakes are made by soaking, blending and fermenting black gram lentils (urad dal) and rice. Delicious as they are I wanted to make a recipe that can be made without too much advance thought and preparation. So, this is my take on dosa pancakes, which are wrapped around an aromatic spiced sweet potato and chickpea filling. I like to serve these with some mango chutney and coconut yoghurt mixed with chopped coriander and lime juice, or raita.

Ingredients

Asia
India
Main course
Vegetarian

Ingredients

Method