Daily Mail - Daily Mail Weekend Magazine
DOSA PANCAKES WITH SWEET POTATO CURRY
Traditional Indian dosas are made with fermented rice and lentils. This is our quick version that uses chickpea flour and is served with a spicy curry.
Makes 4
100g (3½oz) gram flour (chickpea flour)
100g (3½oz) plain flour
1tsp garam masala
1tsp crushed chilli flakes
A pinch of salt
200ml (7fl oz) semi-skimmed milk A large handful of coriander, chopped, plus extra to serve Vegetable oil
For the curry
1tbsp vegetable oil
1 onion, thinly sliced
2tsp each minced garlic and ginger
2tbsp tikka curry paste
450g (1lb) sweet potatoes, peeled and cut into small chunks 400g tin of chopped tomatoes 300ml (10fl oz) vegetable stock 300g (10½oz) frozen peas
150ml (5fl oz) natural yoghurt Sliced red chilli (optional)
Lime wedges, to serve
Mix together the two flours, garam masala, chilli flakes and salt in a bowl. Whisk in the milk and 150ml cold water to make a smooth batter. Set aside for 30 minutes.
For the curry, heat the 1tbsp oil in a pan and fry the onion over a low heat for 5-6 minutes until softened and browned. Add the garlic, ginger, curry paste and sweet potatoes and cook for 2-3 minutes. Stir in the tomatoes and stock. Bring to the boil, then simmer for 15 minutes or until the potatoes are tender. Stir in the peas and cook for a further 5 minutes.
To make the pancakes, pour the batter into a jug and stir in the fresh coriander. Lightly oil a large nonstick frying pan and place over a medium heat. Pour in enough batter to just cover the base of the pan and cook for 2-3 minutes until golden brown on the underside. Flip the pancake over and cook for 1-2 minutes. Slide onto a plate and repeat to make 4 large pancakes.
Divide the curry between the pancakes. Drizzle with yoghurt and scatter with coriander and red chilli, if liked. Serve with lime wedges.