Spicy Potato-filled Dosa with Green Chilli Chutney

Name: Spicy Potato-filled Dosa with Green Chilli Chutney
Total time: 2400 s
Yield: 4 servings
Cuisine: British
Ingredients: 70 g fresh, washed coriander leaf and stalks/cilantro; 35 g fresh, washed mint leaves; 2 Green finger chillies; 2 small limes, juiced; 1 tsp sea salt; 2 heaped tsp desiccated coconut; 1 inch piece of ginger peeled; 1 tbsp natural yogurt; 2 tsp jaggery cane sugar or 1 tsp caster/superfine sugar; 4 tbsp vegetable oil; 1 tsp cumin seeds, toasted; 600 g potatoes; 3 tbsp oil; 1 tsp Black mustard seeds; 12-15 fresh curry leaves; 1 tbsp finely chopped fresh ginger; 2 garlic cloves, finely chopped; 2 Green finger chillies, chopped; 2 onions, sliced; 2 tsp turmeric powder; 2 tbsp fresh coriander/cilantro, chopped; 1 tsp sea salt; 2 small limes, juiced

Celeste @celeste_xtina_C00K5

Essex

🌶️🍚🥔🌶️🍚🥔🌶️🍚🥔🌶️🍚🥔🌶️🍚🥔

I used Poppyz superb recipe for dosa batter...
https://cookpad.wasmer.app/uk/recipes/14751860-dosa-tosai-indian-rice-crepe?invite_token=XYoxFUDJnjnhvP9grEDQ6dud&shared_at=1617882613
Which I first soaked for 24 hours in a large mixing bowl, then whizzed with a stick blender, added salt and fermented for a further 24 hours. I used half the batter, and froze the other half in yogurt pots.

For the rest of the recipe, I looked to two of my favourites... Cyrus Todiwala's Mysore Bhaji recipe (from Simple Vegetarian), alongside Nitisha Patel's Hariyali Chutney (from The Delicious Book of Dahl). These three recipes combine in a heavenly way.

I recommend you try them together, for a spicy, crispy, filling street-food-at-home experience.

#vegetarian
#streetfood

🌶️🍚🥔🌶️🍚🥔🌶️🍚🥔🌶️🍚🥔🌶️🍚🥔

I recommend you try them together, for a spicy, crispy, filling street-food-at-home experience.

#vegetarian
#streetfood

Celeste @celeste_xtina_C00K5

Essex

🌶️🍚🥔🌶️🍚🥔🌶️🍚🥔🌶️🍚🥔🌶️🍚🥔

I recommend you try them together, for a spicy, crispy, filling street-food-at-home experience.

#vegetarian
#streetfood

🌶️🍚🥔🌶️🍚🥔🌶️🍚🥔🌶️🍚🥔🌶️🍚🥔

I recommend you try them together, for a spicy, crispy, filling street-food-at-home experience.

#vegetarian
#streetfood

Saved

Ingredients

40 minutes

4 servings

Dosas according to recipe above
Green Chilli Chutney
70 gfresh, washed coriander leaf and stalks/cilantro
35 gfresh, washed mint leaves
2Green finger chillies
2small limes, juiced
1 tspsea salt
2heaped tsp desiccated coconut
1 inchpiece of ginger peeled
1 tbspnatural yogurt
2 tspjaggery cane sugar or 1 tsp caster/superfine sugar
4 tbspvegetable oil
1 tspcumin seeds, toasted
Potato Bhaji
600 gpotatoes
3 tbspoil
1 tspBlack mustard seeds
12-15fresh curry leaves
1 tbspfinely chopped fresh ginger
2garlic cloves, finely chopped
2Green finger chillies, chopped
2onions, sliced
2 tspturmeric powder
2 tbspfresh coriander/cilantro, chopped
1 tspsea salt
2small limes, juiced

Saved

Steps

40 minutes

1

Begin by preparing the dosa batter beforehand.
2

On the day you are making dosas, begin by making the chutney. Put all of the ingredients (except the cumin seeds) into a food processor and blend together.
3

Mix in the cumin seeds and set it aside.
4

Next put the potatoes in a pot of salted water (in their skins) bring to boil and cook for 15-20 minutes. Drain and allow to cool a little.
5

Peel the potatoes, then chop them into bite size pieces, set aside.
6

Have the ingredients ready to start cooking the Bhaji.
7

Heat the oil in a wok or large non-stick frying pan. Add the mustard seeds, using a lid or frying pan to cover to stop spluttering seeds going everywhere.
8

When the seeds are popping, add the ginger, garlic, chillies and curry leaves. Cook for 2-3 minutes.
9

Add the onions and continue to cook for another 5 minutes.
10

Add the potatoes and turmeric, stir in. Add a few tbsp of water and continue to cook. The potato should get quite soft and mushy.
11

Season well with salt, add lime juice and coriander and stir through. Set aside.
12

Make the dosas according to Poppyz recipe... I especially like the the tip about using half an onion to oil your skillet/pan.
13

Fill dosa with some of the potato filling when it is browned and crispy underneath and the top is almost cooked.
14

Fold the dosa around the filling and serve with the green chilli chutney.