These crisp Indian pancakes are filled with a lightly curried potato mixture so make a delicious vegetarian supper. You will find gram flour (chick pea flour in Indian stores and in the ethnic section of larger supermarkets). They taste great served with raita- (mix grated cucumber with thick natural yogurt and lots of chopped mint) or with a fresh spiced coconut chutney and mango chutney on the side.
- 500g potatoes, peeled
- 2tbsp sunflower oil plus extra for frying the pancakes
- 1 fresh red chilli, deseeded and finely chopped
- 1cm piece of fresh ginger, peeled and finely sliced
- 1tsp black mustard seeds
- 1tsp ground turmeric
- 1 lime, halved
- 4 spring onions, finely sliced
- 1tbsp chopped fresh coriander
- For the Dosa batter:
- 150g gram flour
- 150g plain flour
- 1/2tsp bicarbonate of soda
Cut the potatoes in chunks then cook boiling salted water for 15-20 mins until tender. Drain well.
Heat the oil in a frying pan and add the chilli, ginger, mustard seeds and turmeric, cook for 30 seconds then add the potato and fry, stirring it together with the spices for 5 mins. Add the spring onions and coriander and remove from the heat.
To make the dosa’s, place the flours in a bowl with the bicarbonate of soda and a good pinch of salt. Using a wooden spoon, beat in enough water to make a batter the consistency of single cream.
Brush another frying pan with oil and heat. Add a spoonful of batter to the pan and swirl it around the pan to make a pancake.Cook until bubbles appear on the surface, add a little potato filling and spread over the pancake. Once the base is crisp and golden, roll up the dosa and serve with lime wedges
These pancakes need to be freshly made, but you can make the filling in advance and re heat it. Why not try adding black onion seeds to the dosa mixture too.