prep
20 minutes
cook
30 minutes
difficulty
Mid
preparation
20
minutes
cooking
30
minutes
difficulty
Mid
level
Ingredients
Filling
- 1 tsp black lentils soaked in warm water for 30 minutes
- 1 tsp cumin seeds
- ½ tsp black or brown mustard seeds
- 12 curry leaves
- 3 medium dried red chilli
- ½ tsp turmeric
- 1 medium thinly sliced
- 1 tsp freshly grated ginger
- 600 g diced potato, cooked until tender
- 2 plum tomatoes diced
- 1 handful picked coriander
- peanut oil
- sea salt
Dosa
- 110 g powdered dal
- 1 tsp salt
- 300 g rice flour
- vegetable oil
Soaking time 30 minutes
Standing time 8 hours or overnight
Instructions
Heat some peanut oil in a pan and add the mustard and cumin seeds and when they start to pop add the onion, chilli, lentils, ginger and curry leaves and sweat for about 5 minutes.
Now add the potatoes, tomato and coriander and cook slowly for a further 5 minutes.
Now you can use this straight away, but I would recommend you leave it overnight to get the best flavour from this. The flavours from the spices really come to their best by doing this.
Dosa
Mix the salt and dal powder with a little water to form a paste, then mix the paste with the rice flour, add 1 litre tepid water and mix well.
Cover with cling wrap and leave in a warm place for about 8 hours or overnight until the batter ferments and starts to bubble, it will double in volume.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
