Rice pancakes filled with spiced potatoes

Name: Rice pancakes filled with spiced potatoes
Yield: Makes 8
Cuisine: India
Ingredients: 60 ml/4 tbsp sunflower oil or light olive oil; 2.5 ml/½ tsp black mustard seeds; 2.5 ml/½ tsp cumin seeds; 1.5 ml/¼ tsp fenugreek seeds; 1 large onion, finely sliced; 1–3 fresh green chillies, finely chopped (deseeded if preferred); 2.5 ml/½tsp ground turmeric; 5 ml/1 tsp ground coriander; 5 ml/1 tsp ground cumin; 5 ml/1 tsp salt, or to taste; 30 ml/2 tbsp fresh coriander (cilantro) leaves, chopped; 30 ml/2 tbsp fresh coriander (cilantro) leaves, chopped; 110 g/4 oz/⅔ cup semolina; 75 g/3 oz/⅔ cup plain (all-purpose) flour; 2.5 ml/½ tsp salt, or to taste; 110 g/4 oz/⅔ cup ground rice; sunflower oil or light olive oil, for cooking the pancakes; 150 g/5 oz/⅔ cup natural (plain) yogurt; sunflower oil or light olive oil, for cooking the pancakes; sunflower oil or light olive oil, for cooking the pancakes; 60 ml/4 tbsp sunflower oil or light olive oil; 600/1¼lb potatoes

Preparation info

Makes
8

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Crispy rice pancakes filled with spiced potatoes and served with coconut chutney are a popular breakfast or brunch dish in south India. This version of Masala Dosai is simplified for cooks with limited time in the kitchen and is easy and quick to put together - perfect for a light snack or appetizer.

Ingredients

For the pancakes

75 g/3 oz/⅔ cup plain (all-purpose) flour
110

Asia
India
Starter
Snack
Vegetarian
Breakfast
Brunch

Method

To make the pancakes: mix all the dry ingredients in a large mixing bowl. Make a well in the centre of the ingredients.
Beat the yogurt in a bowl until smooth, then blend with 450 ml/16