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

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

Method

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