Sweet Potato Dosa Masala…

Tags

chutney, coconut, coriander, dosa, fenugreek, gluten- free, lime, masala, mint, mustard seeds, onion, saag aloo, spinach, sweet potato, tumeric, vegan, vegetarian

… why have i only just met you Dosa? You beautiful, delicious wonderful thing you! Traditionally gluten- free and vegan these wonderful light pancakes can be filled with a whole range of delicacies. I aimed to go traditional with Sweet Potato Masala but i guess it turned out more like Saag Aloo in that i substituted the dhal for spinach (as i felt there was enough dhal from the batter). You are meant to let the batter ferment over night which i somehow managed to overlook whilst i was preparing this dish. So i can’t really say what the difference would be, what i can say it that our Dosa turned out perfectly- light, soft and delicate. I served these alongside a cool Coconut and Mint chutney and a hot Lime and Onion chutney, and of course, plenty of fresh, raw salad.

Dosa:
(Makes 5, Vegan, Gluten- free)

• 1/2 cup of Brown Rice
• 1/3 cup of Dhal
• 4 tablespoons of water + water for soaking
• 1 tablespoon of Oil + extra for cooking
• 1 small Chilli
• 1/2 Onion (1/4 for batter, 1/4 wedge for applying oil to pan)

1. Soak the rice and dhal separately for at least 6 hours, drain and rinse well
2. Add the rice, half the oil, chilli, onion and half the water to blender and pulse until very smooth (can take up to 6 minutes)
3. Repeat with the dhal, then combine both in a bowl
4. Add more water as you need to, one tablespoon at a time, until you have a runny batter
5. Cover and leave overnight to ferment
6. Heat a skillet until very hot, pour a small amount of oil on the onion wedge and smear onto your pan
7. Add two ladles of batter to the pan and use the ladle (or a crepe roller thing) to spread the batter into a large, thin circle
8. Cook until bubbles appear and you can see that batter is heating through (about 1 minute), flip and cook on the other side for 1 minute

Saag Aloo Masala:

• 2 Sweet Potatoes, peeled and chopped into cubes
• 4 handfuls of Spinach
• 1/2 Onion, sliced
• 2 cloves of Garlic, minced
• 1 small Chilli, finely chopped
• 1/3 bunch fresh Coriander
• 1 teaspoon of Mustard Seeds
• 1 1/2 teaspoons of Tumeric
• 1 tablespoon of Fenugreek Leaves
• 1/2 teaspoon of Sea Salt
• 1 tablespoon of Oil

1. Pop the potatoes in a small pan and cover with fresh water
2. Bring to the boil, reduce the heat slightly and cook for 12 minutes, or until soft, drain
3. Heat the oil in a skillet and add the spices, onion and chilli, cook for 4 minutes
4. Add the garlic, potatoes and salt and cook for 5 minutes, stirring carefully so you don’t mush the potatoes
5. Add the coriander and spinach and cook until just wilted, transfer to a bowl
6. Wipe your skillet and heat again, add two dosa at a time (half of each will hang over the edge) add two spoonfuls of masala and fold over the dosa, press down gently and heat for 1 minute, repeat until all dosa are cooked

Cool Coconut & Mint Chutney:

• 1/2 cup of Coconut cooked flesh
• handful of Mint leaves
• teaspoon of Nigella Seeds

1. Pop everything in a blender and pulse for 2 minutes
2. Transfer to a bowl

Hot Lime & Onion Chutney:

• 1 Red Onion, sliced
• zest and flesh of 1 Lime (save the skin also)
• 1 teaspoon of Oil
• 1 tablespoon of Balsamic Vinegar
• 1 tablespoon of unprocessed sugar

1. Heat the oil in a small, heavy based pan
2. Add the onion and lime and cook for 5 minutes until soft
3. Add the vinegar and sugar and cook until syrupy.

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