A Recipe for Delicious Dosas from MOB Veggie
Sweet Potato Dosas
You will want to mash the sweet potato a bit when it's in the pan to make it nice and fluffy.
1 hr 45 mins
Plain (all-purpose) flour
Chickpea (gram) flour
4 sweet potatoes
1 red onion
2 red chillies
Fresh coriander (cilantro)
Salt and pepper
Pour 100 g (¾ cup) of each flour into a large bowl with 375 ml (1½ cups) of water, and use a whisk to mix the ingredients into a smooth batter. Cover and place in the fridge for at least an hour. It will keep for up to 5 days.
Preheat your oven to 200°C fan (220°C/450°F/Gas Mark 8).
Chop your sweet potatoes into cubes and drizzle with olive oil, then season with salt and pepper. Cook for 30 minutes or until the sweet potato is soft and caramelized.
Chop the onion, 4 garlic cloves, a 2.5-cm (1-inch) piece of ginger, 1 red chilli (de-seed it first) and the coriander stalks.
Add some olive oil to a frying pan (skillet), then fry 2 teaspoons each of mustard seeds, fennel seeds and cumin seeds until they are fragrant.
Add your chopped onion, garlic, ginger, chilli and coriander.
Fry over a low heat until soft. Add a teaspoon of ground turmeric and the roasted sweet potato. Mix well, semi-mashing the sweet potato.
Oil a frying pan, pour a ladle of batter into the pan and move your ladle in a circular motion to create a thin pancake.
Flip and cook so that both sides are golden brown and crispy.
Repeat with the rest of the mixture.
Take a dosa, spoon in some sweet potato filling, and finish with a bit of lime juice, more chopped red chilli and some chopped coriander leaves.
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