Vegan Masala DosaPT40Mhttps://img2.recipesrun.com/201907/2019/1024/73/2/463118/300x200x90.jpg The recipe of crepe is simple, do not need too much kitchen things, you can enjoy the delicious crepe recipes! crepe recipes are not only for breakfast but also for lunch and dinner. Of course, homemade crepe recipes are not only delicious but also healthy. If you think this recipe is great, please bookmark it and share it with your friends.4 servings
Ingredients:
4 dried curry leaves½ tsp. cumin seeds½ tsp. black mustard seeds2 tsp. vegetable oil juice of ½ lime salt, to taste 1 small green chilli, deseeded1-2 tsp. finely grated ginger root 100 g / 1 cup desiccated coconut sambal oelek, to serve fresh coriander, to serve2 tbsp. cashew nuts, pan-roasted½ tsp. salt, adjust to taste 1/3 cup frozen peas chilli flakes or powder, to taste1 tsp. ground turmeric 2.5 cm / 1″ ginger root, diced finely 3 garlic cloves, diced finely 2 small green chillies, diced finely 1 large onion, diced finely 10 fresh or dried curry leaves1 tsp. black mustard seeds2 tbsp. vegetable oil 4 medium potatoes1 tsp. salt½ tsp. fenugreek seeds 100 g / heaped ½ cup urid dal (split husked black lentils), I used unhusked 300 g / 1½ cups basmati rice
The recipe of crepe is simple, do not need too much kitchen things, you can enjoy the delicious crepe recipes! crepe recipes are not only for breakfast but also for lunch and dinner. Of course, homemade crepe recipes are not only delicious but also healthy. If you think this recipe is great, please bookmark it and share it with your friends.
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01
Information
Gradeeasy
Serving
4 servings
Prep Time20 Mins
Cook Time20 Mins
Total Time40 Mins
02
Ingredients
COCONUT CHUTNEY
4 dried curry leaves
½ tsp. cumin seeds
½ tsp. black mustard seeds
2 tsp. vegetable oil
juice of ½ lime
salt, to taste
1 small green chilli, deseeded
1-2 tsp. finely grated ginger root
100 g / 1 cup desiccated coconut
FILLING
sambal oelek, to serve
fresh coriander, to serve
2 tbsp. cashew nuts, pan-roasted
½ tsp. salt, adjust to taste
1/3 cup frozen peas
chilli flakes or powder, to taste
1 tsp. ground turmeric
2.5 cm / 1″ ginger root, diced finely
3 garlic cloves, diced finely
2 small green chillies, diced finely
1 large onion, diced finely
10 fresh or dried curry leaves
1 tsp. black mustard seeds
2 tbsp. vegetable oil
4 medium potatoes
DOSA BATTER (must make 48 hrs in advance)
1 tsp. salt
½ tsp. fenugreek seeds
100 g / heaped ½ cup urid dal (split husked black lentils), I used unhusked
300 g / 1½ cups basmati rice
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03
Method
Step 1
DOSA BATTER:
Place rinsed basmati rice in a large bowl. In a smaller bowl, place dal and fenugreek seeds. Fill both bowls with water so that the dry ingredients are well covered and set aside for 8 hours (or overnight) to soak.
Step 2
FILLING:
Boil the potatoes until tender, drain and mash.
Step 3
COCONUT CHUTNEY:
Place desiccated coconut in a small bowl and cover with boiling water to rehydrate and soften (about 15 minutes).
Step 4
DOSA BATTER:
The next day, place drained (don’t throw away the soaking water just yet as it will come in handy) rice, dal and fenugreek seeds in a blender. Add ¾ cup / 180 ml of soaking liquid and salt and blend until super smooth. Place the batter in a large bowl, cover with a piece of cling film (glad wrap) and set aside in a warm place (for about 8 hours / overnight) so that the batter ferments.
Step 5
FILLING:
Heat up the oil in a heavy-bottomed frying pan or pot. Once hot, add mustard seeds, and curry leaves. Fry for a few minutes until the mustard seeds make a popping sound.
Step 6
COCONUT CHUTNEY:
Put softened coconut (reserve soaking water), grated ginger and green chili in a blender or spice grinder. Blend until smooth, add a touch of soaking water to loosen up if needed. Season with salt and lime juice.
Step 7
DOSA BATTER:
If you are ready to fry the dosa pancakes, check the batter’s consistency. It should be somewhere between pancake and crepe batter. Heat up a medium frying pan on a low-medium oil, brush it with a generous amount of vegetable oil and ladle about 2-3 tablespoons of the batter onto the pan. Use the back of the ladle to spread the batter by making a large spiral on the surface of the batter from the middle of the pan outwards.
Step 8
FILLING:
Add chopped onion and green chillies. Fry (stirring now and then) for a few minutes, until softened. Add in garlic and ginger and fry off gently until they both become fragrant and the garlic softens.
Step 9
COCONUT CHUTNEY:
Heat up oil in a small frying pan. Once the oil is hot, add mustard seeds and fry gently until the seeds start to pop.
Step 10
DOSA BATTER:
Cook for about 2 minutes on one side, then gently flip over to the other side and fry for another 2-4 minutes, until golden brown and cooked through.
Step 11
FILLING:
Mix in turmeric and a fat pinch of chili powder or flakes into the aromatics.
Step 12
COCONUT CHUTNEY:
Next, add in cumin seeds and crushed curry leaves and sautee them in the oil for a few seconds.
Step 13
DOSA BATTER:
Place cooked dosa on a plate, pile spicy potato filling in the middle, sprinkle with roasted cashews and chopped coriander and fold in half. Serve with a spicy sauce like sambal oelek and coconut chutney.
Step 14
FILLING:
Add mashed potatoes, frozen peas and salt. Keep it on the heat until the peas defrost and the excess water cooks out. Keep warm until needed.
Step 15
COCONUT CHUTNEY:
Add tempered spices (including leftover oil) into the chutney and mix well.
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