Dosa with Spiced Potato Masala & Coconut Yoghurt

Serves 4

Time 35 minutes plus 4-6 hours soaking, 6-8 hours for batter to rest

Ingredients

For the Dosa Batter

1 cup chana dal

½ cup brown rice (or basmati for a lighter texture)

½ tsp fenugreek seeds (optional but helps fermentation)

¾ cup water, plus extra for soaking

½ tsp sea salt

Extra virgin olive oil, for cooking

For the Potato Masala

1 tbsp extra virgin olive oil

½ tsp black mustard seeds

1 tsp cumin seeds

1 small brown onion, finely sliced

1 green chilli, finely chopped (optional)

1 tsp freshly grated ginger

½ tsp turmeric

4 medium potatoes (skin on)

1 cup baby spinach leaves

Sea salt and pepper, to taste

Juice of ½ lemon

Fresh coriander leaves, to serve

For Coconut Yoghurt

½ cup unsweetened desiccated coconut

½ cup natural yoghurt (or soy yoghurt for vegan/dairy free)

1 small clove garlic

1 small green chilli

Juice of ½ lime

Pinch sea salt

Water, to loosen if needed

Method

Rinse chana dal and rice well, then soak with fenugreek seeds for 4-6 hours (or overnight).

Drain and blend with about ¾ cup water to form a smooth, pourable batter (like pancake batter). Stir in salt and let sit at room temperature for at least 6-8 hours (or overnight) to ferment lightly.

Halve the potatoes, cover with water, add a tsp salt and bring to the boil. Simmer until soft, drain and allow steam to evaporate. Roughly mash.

Heat EVOO in a pan, add mustard and cumin seeds until they pop. Add onion, chilli, and ginger; cook until softened. Stir in turmeric and mashed potato; season with salt and pepper. Fold through spinach, turn the heat off, squeeze over the lemon juice and put on a lid. The residual heat will wilt the spinach.

Mix all coconut yoghurt ingredients, adding water to loosen if needed for desired consistency. (If you prefer a smooth sauce you can blend.)

Heat a non-stick pan or cast-iron tawa (griddle pan) over medium heat.

Drizzle with extra virgin olive oil. Pour a ladle of batter and spread thinly in a circular motion. Cook for approximately 2 minutes or until golden underneath. Flip to cook the other side. Remove from the pan and keep warm while you cook the remaining batter.

To serve, spoon some potato masala onto one half of the dosa and fold over. Serve hot with the coconut yoghurt and a wedge of lime.