So, this is more of an inspired by dosa recipe, because after some research it’s nothing much like the authentic dosa you find in India. However I’m not really sure what else to call this, curried sweet potato pancake maybe.
I first made this when I went veggie for a month for charity, but its such a easy and really tasty dish for dinner or tea.
It can also be made vegan by replacing the milk with coconut milk.
Recipe makes 4 to 6 portions
100g of plain flour
100g of gram flour
200ml of milk
300g of sweet potato
200g of mushroom
1 large onion
3tbspn of curry paste, use your preferred, but i recommend madras
1. Chop your sweet potato into small cubes and coat in a tablespoon of the curry paste. Place in the oven at 180 for about 15 minutes or until soft.
2. Mix together the 2 flours and milk into a smooth batter, leave to one side to rest.
3. Chop your onion into small pieces and your mushrooms in halves and quarters.
4. Put a teaspoon of oil in a pan on medium to high heat and add your onions. After 5 minutes add your mushrooms, cooked sweet potatoes and the remaining curry paste. Let cook for a further 5 minutes and turn off the heat.
5. In another pan we cook the dosa. They’re meant to be as thin as a crepe but i like mine a little thicker. Cook just like you’d cook a pancake. A ladle full of batter in a hot oiled pan, turn the pan so the mixture fills the pan, as it starts to bubble, flip, cooked until golden brown.
6. Put your dosa on a plate and spread over a teaspoon of mango chutney and raita, this is optional but highly recommended, then spoon on the sweet potato mixture.