Dosa Wraps with Spiced Potatoes

This recipe has been inspired by my Vegan Food Adventure with Intrepid Travel. I had the chance to experience an incredible Vegan Food Tour where I definitely taste some of the best food I ever had!

Dosa was by far the favourite meal I had in India. So simple and yet so flavoursome and Delicious it quickly become the group’s favourite dish too! The first one we had was actually on the side of the motorway on our way to Agra. We stopped at the petrol station and we definitely didn’t expect to east something so delicious! 

When it comes to the filling of the dosa the options are really endless! I went for something super simple with this spiced potatoes but other greta addition are cauliflower, carrots or sweet potatoes. 

Ingredients:

For the dosa wraps:

1 cup of chickpea flour 

1 cup of brown rice flour 

1/2 teaspoon of bicarbonate of soda 

About 400 ml of water 

For the potato filling:

2 large potatoes 

1 small white onion -finely sliced 

1 garlic clove – crushed 

1 piece of ginger (about a thumb size) peeled and finely chopped or grated 

1 fresh chilli – finely chopped 

1 1/2 teaspoon of mustard seeds 

1 teaspoon of turmeric powder 

The juice of 1/2 lime

Oil for frying 

Salt & pepper to taste 

Scrub and peel the potatoes, chopped them into pieces and steam them or boil until soft. Roughly mash them with a fork.

In a large frying pan heat up a glug of oil. Add the chopped onion and cook for few minutes until it starts to soften. Add in the chopped ginger, mustard seeds, crushed garlic and chopped chilli. Fry for another minutes or so making sure to stir from time to time to prevent the garlic from burning. Add the potatoes to the pan and mix everything together. Add the juice of the lime. Turn the heat off, put a lid on to keep the warm and leave them onto one side while you are making the dosa pancakes.

To make the dosa batter mix the 2 flours into a pan with the bicarbonate of soda. Gradually add in the water and keep whisking until you have a smooth and runny batter. 

Heat up a glug of oil into a large non stick pan. Once hot add about 2 spoonful of the batter, make sure to twist the pan straight away so the batter cover the whole surface. As soon as the top starts to bubble gently flip it on the other side. 

Repeat the process until you have used all the batter. Spread the potato filling in the middle of each dose and enjoy dip it in your favourite chutney.

 

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