Indian Dosa with Coconut-Potatoes
Indian Dosa with Coconut-Potatoes - Filing, but Delicious: Asian version of pancakes with an interesting spice
Healthy, because
Even smarter
Nutritional values
The power lies in waiting: these delicious Indian crêpes (dosas) need time. They compensate for this with plenty of cell-protecting vitamin E and a wealth of important minerals and trace elements.
Mango chutney is a classic among the spice jams and should not be missing from any Indian dish. It is a sweet and sour, thick sauce with a light spicy finish. Pieces of mango fruit, sugar, vinegar and spices such as coriander, turmeric and cumin, sometimes ginger and chilli, are the main ingredients.
(Percentage of daily recommendation)
| Calorie | 589 cal. | (28 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 149 μg | (50 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,166 mg | (29 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 141 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 6 ozs Basmati rice
- 4 ozs split Indian lentils
- ½ tsp cane sugar
- salt
- 1 ½ lbs potatoes (such as Yukon Gold)
- 2 bunches scallions
- 4 Tbsps vegetable oil
- 1 Tbsp brown Mustard seed
- 1 tsp Coriander
- 1 tsp ground Cumin
- 1 tsp ground ginger
- 1 tsp ground Turmeric
- 1 ¼ cups Coconut milk (9% fat)
- peppers
- 12 sprigs cilantro
- 5 ozs Mango chutney
Kitchen utensils
Preparation steps
Rinse rice and lentils separately in cold water and then soak, covered, in 2 bowls of water overnight.
Drain rice and lentils. In separate batches, purée rice and lentils in a food processor, adding just enough water (4 to 6 ounces) to make a fine paste.
Mix together both purées with the sugar and 2 teaspoons salt Cover with plastic wrap and let ferment overnight at warm room temperature.
The next day, scrub potatoes and cook in a pot of boiling water, covered, until knife-tender, about 20 minutes.
Drain cooked potatoes and cool briefly. Peel and chop into cubes.
Rinse scallions, pat dry and finely chop.
Heat 3 tablespoons oil in a pan and fry the mustard seeds over high heat until they start to pop, about 15 seconds.
Add coriander seeds and scallions to pan and cook over low heat, stirring occasionally, 3-4 minutes.
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.
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.
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 200°F. Place the potato filling and coriander scallions in separate bowls. Serve each crêpe with filling and sprinkle with scallions.
