Instant Dosa
The recipe you’ve been waiting for! Definitely worth a try if you’re looking for a quick and easy, healthy meal! Dosa is usually served with dhal, but I prefer just the simplicity of the potatoes and chutney.
Dosa Batter
Ingredients
1 cup rice flour
½ cup black gram (urad) flour
¼ cup chickpea (chana) flour
1/8 tsp fenugreek (methi) seeds
½ tsp asafoetida (ingh)
1 tsp pink Himalayan salt
Water to form batter
1 Tbsp coconut oil
½ tsp Eno powder
½ tsp bicarbonate of soda
1 Tbsp lemon juice
Method
Sift together rice flour, gram flour and chickpea flour.
Crush fenugreek seeds with a mortar and pestle and add to flour mixture.
Add asafoetida and salt. Mix well to combine ingredients.
Add water to form a pancake-like batter – thin enough to pour, but thick enough to spread. Add oil and mix well.
Just before cooking, add Eno powder, bicarbonate of soda and lemon juice.
Set a non-stick frying pan or round-bottomed pan on medium heat.
Use a paper towel to wipe the surface of the pan with coconut oil.
Drop a ladle-full of batter onto the center of the pan and gradually spread the batter in a circle towards the outside, making the batter form a large “pancake”.
Once you see bubbles on the surface, you can flip the dosa with a spatula and allow it to cook on the other side. This should take approximately 1 min on each side.
Once cooked, the dosa should slide easily off the pan onto a plate.
Potato fry
Ingredients
2 Tbsp ghee (omit if vegan)
2 Tbsp coconut oil
1 tsp black mustard seeds
¼ tsp asafoetida
1 medium-sized white onion, chopped
3 cups cubed potatoes
1 cup water
1 tsp pink Himalayan salt, or to taste
½ tsp turmeric powder
½ tsp fresh ginger, minced
½ tsp fresh green chilli, minced
6-8 curry leaves
¼ tsp brown sugar
1 Tbsp lemon juice
Method
In a frying pan set on medium heat, add ghee, coconut oil, black mustard seeds and asafoetida.
Once the seeds start to sizzle, add onion and allow to cook till slightly brown.
Then add, potatoes, water, salt, turmeric powder, ginger and green chilli. Allow to cook until potatoes are soft.
Finish with curry leaves, brown sugar and lemon juice.
Coriander-Coconut-Mint Chutney
Ingredients
2 cups loosely packed coriander
¼ cups loosely packed mint leaves
¼ cup desiccated coconut
¼ cup coconut cream
¼ cup water
1 Tbsp coconut oil
1 Tbsp lemon juice
1 tsp pink Himalayan salt, or to taste
¼ tsp brown sugar
½ tsp fresh green chilli, minced
½ tsp fresh garlic, minced
½ tsp fresh ginger, minced
Method
Add all of the ingredients to a blender and blend on full speed until all the ingredients are combined to form a chutney.
You may adjust the texture by adding more water according to your taste.