Dosa’s are South India’s equivalent of the French crêpe.
This is my version of the delicious crispy rice pancake, stuffed with spicy potatoes and petit pois.... They are served traditionally with a vegetable sambar, this variation is french inspired using courgettes and without tamarind, which is not a spice readily available here. They make for a tasty lunch time snack or a light dinner and with a cup of masala chai for after, you could almost be in Kerala.
SPICY POTATO AND PETIT POIS DOSA
with a courgette and tomato sambar.
100gm Rice flour
50gm Gram flour
1 small green chilli chopped finely
a small thumb sized piece of finely grated ginger
1/2 tsp fenugreek seeds
Slice of lemon for each serving
4 Medium Sized Potatoes (or 2 large sweet potatoes)
2 tsp cumin powder
1 tsp turmeric
1 small green chilli
1 large thumb sized piece of ginger
2 tbsp Coconut oil or sunflower oil.
1 Cup frozen Petit pois
Handful of fresh coriander
TOMATO AND COURGETTE SAMBAR
1.5 Beef tomato or 4 large tomato
2 tsp sambar spice mix (see below how to make your own)
2 Large Courgette
SAMBAR SPICE MIX
4 Large dried Piment d’Espelette (or 3 tsp chilli flakes)
20gm Coriander seeds
15 - 20 Curry Leaves
1 tsp Fenugreek seeds
1 tsp Cumin seeds
1 tsp Black Pepper
10gm Gram flour
1/2 tsp salt
Place all pancake mix into a blender, and blend till smooth, then leave to sit for 30mins or more for the mix to ferment. Even better is to make the day before needed and leave covered in a cool place over night.
Wash and cut tomatoes into small cubes and place into a sauce pan with sambar spice mix. You may need o add a little water to make the base more liquid.
Cut Courgettes to your preffered shape and then add to the Sambar, place a lid on and leave to simmer for 7min.
Wash and cut potatoes into small cubes, part boil for 7 minutes then drain.
In a frying pan add spices, oil and heat for 2 - 3 minutes before adding potatoes. Cook till golden brown.
Add Petit pois and cook through till defrosted.
Heat a small frying pan (I use a crepe pan, which is the perfect pancake size), to a medium heat and then pour a runny amount of pancake mix to cover the pan in a thin layer. Cook till crispy and flip both sides.
Place on a plate or piece of baking paper, fill with potato mix, fresh coriander, squeeze of lime or lemon and a dollop of sheep’s yogurt if you have to hand. Then roll into a wrap and eat with your hands.