Preparation time is 30minutes
Cook time is 40minutes
Total time is 1hours 10minutes
Serve is for 4 people
Estimated cost per serve is 4.83 dollar
Difficulty level: 3 out of 4
18 Ingredients
Number of servings
4
- 2 cloves garlic, crushed
- 2teaspoons mustard seeds
- 1 long red chilli, deseeded, finely chopped
- 1 bunch coriander, sprigs removed
- 1tablespoons ginger, grated
- 1 brown onion, finely chopped
- 750grams potatoes, peeled, diced
- 5milliliter virgin olive oil spray
- 2 cup semolina
- 1/2teaspoons turmeric
- 1/2 cup mango chutney (to serve)
- 2 cup Greek-style yoghurt
- 1/3 cup rice flour
- 1tablespoons cumin seeds
- 1teaspoons cumin seeds
- 2tablespoons vegetable oil
- 2tablespoons vegetable oil
- 2teaspoons sea salt flakes
Nutrition per serving
3320kJ
Protein
23.8grams
Sugars
21.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Place semolina, flour, 1 cup of the yoghurt, 2 cups water and salt in the bowl of a food processor. Process until well combined. Transfer to a large bowl. Heat oil in a frying pan over medium heat. Add cumin seeds and cook for 1 minute or until seeds begin to pop. Remove from heat and cool. Stir cumin seeds into batter, cover and stand for 30 minutes.
Step 2 of 5
Place remaining yoghurt and 2/3 of the coriander sprigs into a small food processor. Process until well combined and a pale green sauce forms. Season with salt and pepper. Set aside.
Step 3 of 5
Meanwhile, to make filling, heat oil in a frying pan over medium heat. Add mustard and cumin seeds. Cook for 2 minutes or until seeds begin to pop. Add onion, ginger, garlic and chilli. Cook for 3 minutes or until softened. Stir in turmeric and cook for 1 minute. Add potatoes and cook for 5 minutes or until lightly browned. Add 1/2 cup of water, cover and cook for 5 minutes or until tender and liquid has evaporated. Season with salt and pepper. Roughly chop remaining coriander sprigs, reserving 1/4 cup sprigs for garnish. Stir chopped coriander into potato mixture.
Step 4 of 5
Preheat oven to 160°C. Heat a large frying pan over medium heat. Spray pan with oil. Ladle 1/3 cup of mixture into pan. Working quickly, spread thinly with the back of a large spoon. Spray with oil and cook for 1-2 minutes or until golden. Transfer to a baking tray. Place in oven to keep warm. Continue with remaining batter.
Step 5 of 5
Serve dosas with potato, yoghurt sauce, mango chutney and reserved coriander sprigs.
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