Recipe for dosai with spiced potatoes and tamarind chutney.
Jul 25, 2015 2:00pmBy Alice Storey
- 35 mins preparation
- 1 hr 5 mins cooking plus soaking, fermenting
- Serves 8
Dosai are traditionally cooked in a flat heavy pan called a tawa. Rubbing it with a cut onion is said to make the pan non-stick. A non-stick frying pan or crêpe pan is a reliable alternative. Start this recipe two days ahead to soak the grains and ferment the batter.
Ingredients
- 450 gm (2¼ cups) long-grain rice
- 105 gm (½ cup) urid dhal
- ½ tbsp fenugreek seeds
- 80 ml (1/3 cup) melted ghee
- To serve: grated coconut, thinly sliced long green chilli, mint and ground chilli
Tamarind chutney
- 160 gm tamarind pulp
- ½ tsp cumin seeds, crushed
- 1 tsp vegetable oil
- ½ tsp ground ginger
- ¼ tsp ground chilli
- 110 gm (½ cup) light palm sugar
Spiced potatoes
- 800 gm (about 6 small) Dutch cream potatoes, cut into 3cm pieces
- 60 ml (¼ cup) vegetable oil
- ½ onion, finely chopped
- 2 tbsp finely grated ginger
- 2 garlic cloves, finely chopped
- 5 fresh curry leaves
- 1 tsp mustard seeds
- 1 tsp ground coriander
- ¼ tsp turmeric
- ½ cup (loosely packed) coriander, coarsely chopped
- 1 long green chilli, finely chopped
Method
Main
1
Rinse rice under cold running water, then place in a large container, cover with cold water and soak for 10 hours or overnight.
2
Preheat oven to 120C. Rinse dhal under cold running water until the water runs clear, then soak in cold water with fenugreek for 1 hour. Drain and process in a food processor with 100ml water until smooth (2 minutes), then transfer to a large bowl. Drain rice and process in a food processor with 125ml water until smooth, but still a little grainy. Add to dhal with 150ml water, stir to combine, then cover with foil and place in oven with heat turned off to ferment (12-24 hours; the batter is fermented when bubbly and thick, with a slight fermented smell). Remove from oven, stir in 1½ tsp sea salt flakes and set aside in a warm place to continue fermenting (8-10 hours).
3
For tamarind chutney, soak tamarind pulp in 300ml water in a bowl to soften (5 hours). Strain, reserving pulp and liquid, then push pulp through a sieve and combine with half the liquid (discard remaining liquid) in a bowl. Dry-roast cumin seeds, add oil, ginger and chilli to the pan, stir to combine, then add tamarind and simmer, stirring occasionally, until slightly reduced (2-3 minutes). Add palm sugar, season to taste, stir until thick (5-7 minutes) and allow to cool.
4
See AlsoEasy Party Appetizer Recipes - Portable IdeasAjitsuke Tamago (Marinated Soft-Boiled Eggs for Ramen) Recipe60 Ways to Put An Egg On It - MyRecipesTurmeric Latte (Golden Milk Recipe) - Real + VibrantFor spiced potatoes, cook potatoes in a saucepan of simmering salted water until tender (25-30 minutes), then drain well and set aside. Heat oil in a large frying pan, add onion, ginger, garlic and curry leaves, cook until onion is soft (7-8 minutes), then add spices and stir until fragrant. Add potatoes and 80ml water, cover and simmer for flavours to combine and potatoes are very soft (3-5 minutes). Stir in coriander and green chilli and season to taste.
5
Heat ½ tbsp ghee in a large non-stick frying pan over medium-high heat. Pour in enough batter to thinly cover the base when swirled (the batter should be a thin pancake consistency; add a little water if it’s too thick) or use the base of a ladle working in a spiral motion from the centre to the edges for a thinner spread, and cook dosa, turning once, until golden and crisp (2-3 minutes each side). Wipe out pan with paper towels and repeat with remaining ghee and batter. Top dosai with spiced potatoes, coconut, green chilli, mint and ground chilli, and serve with tamarind chutney.
Notes
Drink Suggestion: Nutty, malty pale ale. Drink suggestion by Max Allen
The Latest from Gourmet Traveller
Food NewsGT Food News: Your news wrap for all things food
Mar 25, 2024
Restaurant NewsThe Sanderson is launching a monthly co*cktail-pairing degustation
Mar 22, 2024
Drinks NewsHow to make a Blackberry Buck co*cktail
Mar 22, 2024
Travel NewsFour domestic and international flight sales worth checking out tonight
Mar 22, 2024
Travel NewsFive reasons to road-test the new GWM Haval H6GT coupe SUV
Mar 21, 2024
CruisesCunard’s culinary cruise itinerary for 2025 is as deliciously exclusive as you’d expect
Mar 21, 2024
Restaurant ReviewsLola's: Restaurant review
Mar 21, 2024
Crustacean crash course: A guide to the types of crustaceans to know
Mar 21, 2024
Recipe CollectionsBest hot cross bun recipes for Easter
Mar 21, 2024
Drinks NewsClassic co*cktail: How to make a Manhattan
Mar 21, 2024
Restaurant NewsThe best new restaurants and bars in Melbourne
Mar 21, 2024
Recipe CollectionsRecipes for the ultimate Easter lunch feast
Mar 20, 2024
Destinations16 best Maldives resorts for an island getaway in 2024
Mar 20, 2024
Restaurant News10 impressive Brisbane restaurants to book when visitors are in town
Mar 19, 2024
Restaurant NewsThe best new restaurants and bars in Sydney
Mar 19, 2024
Supersize Me: The future of dining out in Australia
Mar 19, 2024
DestinationsBalearic beauty: Where to eat, drink and stay on Menorca Island, Spain
Mar 19, 2024
Chefs' RecipesMassimo Mele's lemon-scented goat meatballs
Mar 18, 2024
Recipe Collections40 best fish recipes for Good Friday, Easter and beyond
Mar 18, 2024