After many, many attempts, I finally managed to get the hang of making dosas! I’m not sure where I was going wrong (although it was probably putting too much batter in a Luke-warm frying pan), but I wasn’t going to let them beat me. For this recipe, rather than doing the traditional masala filling, I decided to try using an Aloo Gobi curry. The result was very satisfying, but very filling!
For the Dosas;
100g plain flour
100g gram flour
1 tbs bicarbonate of soda
1 tbs yellow mustard seeds
2 garlic cloves, crushed
Salt to taste
For the Aloo Gobi;
5 tbs sunflower oil
1 large onion, roughly chopped
1 large cauliflower, cut into medium florets
200g baby potatoes, quartered
100g frozen peas
1 red chilli, finely chopped
1/2 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 x 400g tin of chopped tomatoes
A small bunch of fresh coriander, roughly chopped
1. To make the Aloo Gobi, pour the oil in a large saucepan on a medium heat, then add the onion and sauté for 5 minutes before adding the chilli and ground spices.
2. Sauté for a further 5 minutes then add the potatoes and cauliflower florets and mix well to coat. Add the peas and tomatoes and 50ml water then cover and simmer for 15 minutes until the vegetables are cooked.
3. Meanwhile, sieve the flours, bicarbonate of soda and salt in a large bowl then add the other dosa ingredients. Mix well then add enough water to make a runny batter.
4. Heat 1 tbs oil in a large frying pan until hot, then quickly ladle some of the batter in the pan to evenly coat the surface, ensuring that it is not too thick. After about 1 minute, ease the edges of the dosa and wait a further minute until the top is beginning to turn dry.
5. Place a large ladleful of the Aloo Gobi mixture in a line directly on the dosa, sprinkle with some chopped coriander, then fold over either side. Carefully remove the filled dosa (I used two plates). Serve immediately with chutneys of your choice.