This National Vegetarian Week, why not try your hand at these delicious dosai, created by Michelin-listed chef Dev Biswal, from The Ambrette restaurant in Kent. These Southern-India style pancakes contain turmeric, a renowned anti-inflammatory[1]and are served with gently spiced potatoes. A fantastic, vegan and vegetarian dish.

Dosai with spiced potatoes

Dosai with spiced potatoes

Serves 2.

Ingredients (dosai pancakes)

  • 1 cup white rice
  • 2 tbsp vegetable oil
  • 65g white lentils
  • 65g yellow lentils
  • 1 tsp sugar
  • Salt to taste

Ingredients (filling)

  • Four medium-sized potatoes, boiled then grated
  • 1 tbsp rapeseed oil
  • 1 tsp mustard seeds
  • ½ tbsp ginger, grated or finely chopped
  • 1 sprig of curry leaf
  • ½ white onion, finely chopped
  • ½ fresh green chili, finely chopped
  • 1 tsp of turmeric powder
  • 1 tbsp fresh coriander leaves, finely chopped
  • Juice of lemon
  • Salt to taste
  • Disk of papaya or other tropical fruit to garnish

Method

  1. Leave the lentils and rice to soak in water overnight, with sugar and salt added.
  2. Blend into a thick creamy batter consistency.
  1. To make the filling, preheat oil in a frying pan and add the oil
  2. Add the mustard seeds to the oil and wait until they start popping.
  3. Add the curry leaves, then add the onion gently sauté until translucent.
  4. Add the ginger and green chili, then the turmeric and cook for 3 minutes
  5. Add the grated potato and cook for a further 8-10 minutes
  6. Season with salt and lemon juice and then set the filling aside.
  1. When ready to make the dosai, heat a nonstick frying pan over a medium heat.
  2. 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).
  3. Once batter is evenly spread drizzle with vegetable oil.
  4. Leave the batter to brown until outer edges begin to look dry, about 2 mins.
  5. Loosen the dosa with a spatular, the underside should be crisp and slightly browned.
  6. Spoon half of the 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.
  7. Repeat for the second dosa, serve with fresh coriander, garnish with the fruit and enjoy!

Image shows dosai served with sambar, a lentil soup

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