daring cooks do dosa

Finally I have been able to take part in a Daring Cook's challenge - too much fish in recent months. Yukky.

This month's hostess, Debyi from The Healthy Vegan Kitchen talked us through Dosa. Debyi did hers with a chickpea filling and a very good looking coconut sauce on top.

Being different.... OK being disorganised, I did mine a little different, but more Marsala Dosa with a curried potato filling. If you'd like to see Debyi's version there's a recipe on her site. This is mine.

Saag-Aloo (without the Saag).
Peel and dice two smallish potatoes and boil until soft. Drain and set aside.

Heat some vegetable oil in a fry pan until seriously hot, but not smoking and toss in a half teaspoon of black mustard seeds. When they start to pop add a half a teaspoon each of cumin seeds and chili flakes along with two cloves of finely chopped garlic. Cook for a minute and then add half a small chopped onion. Add a teaspoon of cumin powder and half a teaspoon of turmeric and fry to cook the spices. If you're adding Saag, you'd do it now. But I was not so I did not! Add the potatoes and a tablespoon of tomato paste. Add some water or stock if needed to bring everything together. I also put in some coriander leaves.

OK, this is your filling.

To make the dosa mix together 1 cup plain flour, pinch salt, half a teaspoon of baking powder, a generous pinch of cumin, and then stir in 1/2 milk milk mixed with 3/4 cup of water to make a thin batter.

Ladle this batter into a hot oiled pan to make the dosa. Keep 'em thin. Unfortunately mine were much too like pancakes. Misshaped pancakes as you can see.

They still were delicious. Just not dosa. Next time I will try a different batter and make proper Sambal to go with them.

Or I will just go to my favourite dosa man, just near Sansag Marg in New Delhi. Now, this guy knows how to make dosa!!!

UPDATE: Bollocks. Now I want dosa.