Dosa
Make your own dosa – Indian rice pancakes made from fermented batter. They take a little effort, but are delicious served with aloo masala and other fillings
South Indian aloo masala (dosa stuffing)
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8-10
Skip to ingredients
- 4 tbsp vegetable oil
- 1 tsp mustard seeds
- 10-15 curry leaves
- ¼ tsp asafoetida
- 1 onionthinly sliced
- 1 heaped tbsp tomato purée
- 3 tsp sambar masalamixed with ¼ cup water
- 4 large potatoesboiled and cut into bite size chunks
- handful fresh corianderfinely chopped
Nutrition: Per serving (10)
- kcal119
- fat5g
- saturates0.3g
- carbs16g
- sugars2g
- fibre2g
- protein2g
- salt0.65g
Method
step 1
Heat the oil in a pan over a medium heat. Fry the mustard seeds, curry leaves and asafoetida until they begin to crackle, then add the onions. Cook for 3-4 mins until the onions are slightly golden.
step 2
Stir in the tomato purée along with the diluted sambar masala. Tip in the potatoes, 1¼ tsp of salt and mix well. Lightly crush the potatoes with a wooden spoon and cook for a further 3-4 mins. Taste for seasoning. Serve garnished with the coriander.
