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Plantain dosa
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Total Time:
1 hour 30 minutes
Crispy rice pancake filled with vibrant vegetables, spices, and assorted sauces - an irresistible South Indian delight!
Ingredients:
  • 3 red onions
  • 500 g Maris Piper potatoes
  • 1 plantain
  • 500 g squash or pumpkin
  • 10 cm piece of ginger
  • coconut oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon fenugreek seeds
  • 10 fresh curry leaves
  • ½ teaspoon turmeric
  • 6 sprigs of fresh coriander to serve
  • mango chutney to serve
  • 150 g urid dal
  • 300 g rice (I used sona masoori)
  • 1 tablespoon fenugreek seeds
  • 2 ripe tomatoes
  • ¼ white onion
  • 5 cm piece of ginger
  • 1 fresh red chilli
  • 1 lime
  • 1 fresh coconut
  • 3 cm piece of ginger
  • vegetable oil
  • 1 pinch of cumin seeds
  • 1 teaspoon black mustard seeds
  • 6 fresh curry leaves
Instructions:
  • For the dosa batter, rinse the dal and rice thoroughly, then soak in 900ml of water with fenugreek seeds for 6-12 hours until grains swell. Blend until smooth, transfer to a non-metallic bowl, cover, and let it ferment overnight until frothy. Preheat oven to 180°C. To make the filling, cook onions, ginger, chillies, mustard seeds, and curry leaves. Add potatoes, squash, plantain, turmeric, and roast in the oven until golden and soft. Smash the cooked veggies for filling. Make tomato chutney by grating tomatoes, onions, ginger, and chilling and seasoning. For the coconut chutney, grate coconut, add zest, lime juice, onion, ginger, and season. For the lemon pickle, chop lemon, chillies, cook with seeds until fragrant, season, and cool. Cook each dosa in a greased pan, swirled thin, until crisp and golden. Garnish with coriander and serve with chutneys. Enjoy!

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