EatSmarter exclusive recipe

Indian Dosa

with Coconut-Potatoes and Scallions
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Indian Dosa

Indian Dosa - Filing, but Delicious: Asian version of pancakes with an interesting spice

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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 17 h. 30 min.
Ready in
Calories:
589
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie589 kcal(28 %)
Protein14 g(14 %)
Fat17 g(15 %)
Carbohydrates92 g(61 %)
Sugar added8 g(32 %)
Roughage10 g(33 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E3.6 mg(30 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.2 mg(18 %)
Niacin7.3 mg(61 %)
Vitamin B₆0.9 mg(64 %)
Folate149 μg(50 %)
Pantothenic acid1.6 mg(27 %)
Biotin5.5 μg(12 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C61 mg(64 %)
Potassium1,166 mg(29 %)
Calcium152 mg(15 %)
Magnesium99 mg(33 %)
Iron5.4 mg(36 %)
Iodine10 μg(5 %)
Zinc3.1 mg(39 %)
Saturated fatty acids6.1 g
Uric acid141 mg
Cholesterol0 mg
Development of this recipe:

Ingredients

for
4
Ingredients
6 ounces
4 ounces
½ teaspoon
1 ½ pounds
Potatoes (such as Yukon Gold)
2 bunches
4 tablespoons
1 tablespoon
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
ground Turmeric
1 ¼ cups
12 sprigs
5 ounces
Preparation

Kitchen utensils

1 Pot (with lid), 1 heavy Non-stick pan, 2 Bowls, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Sieve, 1 Slotted spatula, 1 Plastic wrap, 1 Food processor, 1 Kitchen towel, 1 Whisk, 1 Plate

Preparation steps

1.
Indian Dosa preparation step 1

Rinse rice and lentils separately in cold water and then soak, covered, in 2 bowls of water overnight.

2.
Indian Dosa preparation step 2

Drain rice and lentils. In separate batches, purée rice and lentils in a food processor, adding just enough water (100-200 ml) (4 to 6 ounces) to make a fine paste. 

3.
Indian Dosa preparation step 3

Mix together both purées with the sugar and 2 teaspoons salt Cover with plastic wrap and let ferment overnight at warm room temperature.

4.
Indian Dosa preparation step 4

The next day, scrub potatoes and cook in a pot of boiling water, covered, until knife-tender, about 20 minutes.

5.
Indian Dosa preparation step 5

 Drain cooked potatoes and cool briefly. Peel and chop into cubes.

6.
Indian Dosa preparation step 6

Rinse scallions, pat dry and finely chop. 

7.
Indian Dosa preparation step 7

Heat 3 tablespoons oil in a pan and fry the mustard seeds over high heat until they start to pop, about 15 seconds.

8.
Indian Dosa preparation step 8

Add coriander seeds and scallions to pan and cook over low heat, stirring occasionally, 3-4 minutes.

9.
Indian Dosa preparation step 9

Mix together ground spices, potatoes and coconut milk in the pot.  Season with salt and pepper. Cover and cook over medium heat for 10 minutes. Mash the potatoes. Keep warm.

10.
Indian Dosa preparation step 10

Briefly stir the fermented batter. It should be like a thin pancake batter; if necessary, thin with a little warm water. Lightly coat a heavy non-stick pan with oil and heat over medium heat. 

11.
Indian Dosa preparation step 11

Pour about 4 tablespoon of batter into pan and quickly swirl pan to spread evenly. Cook until bottom is set, about 1 minute, then flip and cook for another minute. Transfer dosa to a baking dish. Repeat until all batter is used, coating pan with oil before each. Cover dosa with a damp kitchen towel and keep warm in preheated oven at 100°C (fan 80°C, gas: mark 1) (approximately 200°F). Place the potato filling and coriander scallions in separate bowls.  Serve each crêpe with filling and sprinkle with scallions.