These dosai (Southern-Indian style pancakes) contain turmeric, which is widely recognised as an anti-inflammatory. They are the perfect addition to a nourishing diet that cares for your body; they're vegan and vegetarian, too.
Dev’s Dosa
Serves 2.
Ingredients (dosai pancakes)
- 1 cup white rice
- 2 tbsp vegetable oil
- 65g white lentils
- 65g yellow lentils
- 1tsp sugar
- Salt to taste
Ingredients (filling)
- 2 tbsp vegetable oil
- ¼ medium onion, diced
- 1 tsp ground turmeric
- 1tsp mustard seed
- 1tsp red chilli powder
- Juice of ½ lemon.
- 2 medium potatoes, boiled and grated.
- 2 tbsp vegetable oil
- Salt to taste
Method
- Leave the lentils and rice to soak in water overnight, with sugar and salt added.
- Blend into a thick creamy batter consistency.
- To make the filling, pre- heat a frying pan and add 2 tbsp oil.
- Add the mustard seeds to the oil and wait until they start popping.
- Add the onion gently sauté until translucent.
- Add the potato, turmeric, chilli powder, 1tsp salt and lemon juice and mix.
- Set the filling aside.
- When ready to make the dosai, heat a non-stick frying pan over a medium heat.
- Pour one ladle of the dosai batter into the centre of the pan and spread in a circular motion using the back of the ladle. (Beware not to make the dosa too thin as this will cause it to burn).
- Once batter is evenly spread drizzle with vegetable oil.
- Leave the batter to brown until outer edges begin to look dry, about 2 mins.
- Loosen the dosa with a spatular, the underside should be crisp and slightly browned.
- Spoon half of the potato filling into a line in the centre of the un-browned side and fold the sides of the dosa around the filling to create a cylindrical shape.
- Repeat for the second dosa, serve and enjoy!