Spicy Potato and petit pois dosa
Dosa’s are South India’s equivalent of the French crêpe.
This is my version of the delicious crispy rice pancake, stuffed with spicy potatoes and petit pois.... They are served traditionally with a vegetable sambar, this variation is french inspired using courgettes and without tamarind, which is not a spice readily available here. They make for a tasty lunch time snack or a light dinner and with a cup of masala chai for after, you could almost be in Kerala.
SPICY POTATO AND PETIT POIS DOSA
with a courgette and tomato sambar.
INGREDIENTS
Serves 4
PANCAKE MIX
100gm Rice flour
50gm Gram flour
1 small green chilli chopped finely
a small thumb sized piece of finely grated ginger
1/2 tsp fenugreek seeds
Slice of lemon for each serving
300ml Water
POTATO FILLING
INGREDIENTS
4 Medium Sized Potatoes (or 2 large sweet potatoes)
2 tsp cumin powder
1 tsp turmeric
1 small green chilli
1 large thumb sized piece of ginger
2 tbsp Coconut oil or sunflower oil.
1 Cup frozen Petit pois
Handful of fresh coriander
TOMATO AND COURGETTE SAMBAR
INGREDIENTS
Serves 4
1.5 Beef tomato or 4 large tomato
2 tsp sambar spice mix (see below how to make your own)
2 Large Courgette
SAMBAR SPICE MIX
INGREDIENTS
4 Large dried Piment d’Espelette (or 3 tsp chilli flakes)
20gm Coriander seeds
15 - 20 Curry Leaves
1 tsp Fenugreek seeds
1 tsp Cumin seeds
1 tsp Black Pepper
10gm Gram flour
1/2 tsp salt
PREPARATION
Place all pancake mix into a blender, and blend till smooth, then leave to sit for 30mins or more for the mix to ferment. Even better is to make the day before needed and leave covered in a cool place over night.
SAMBAR
Wash and cut tomatoes into small cubes and place into a sauce pan with sambar spice mix. You may need o add a little water to make the base more liquid.
Cut Courgettes to your preffered shape and then add to the Sambar, place a lid on and leave to simmer for 7min.
POTATO STUFFING
Wash and cut potatoes into small cubes, part boil for 7 minutes then drain.
In a frying pan add spices, oil and heat for 2 - 3 minutes before adding potatoes. Cook till golden brown.
Add Petit pois and cook through till defrosted.
PANCAKES
Heat a small frying pan (I use a crepe pan, which is the perfect pancake size), to a medium heat and then pour a runny amount of pancake mix to cover the pan in a thin layer. Cook till crispy and flip both sides.
Place on a plate or piece of baking paper, fill with potato mix, fresh coriander, squeeze of lime or lemon and a dollop of sheep’s yogurt if you have to hand. Then roll into a wrap and eat with your hands.
Bon Appetit!
Click for Masala Chai recipe HERE
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