Breads and Papadums Recipes - Dosa

Ingredients

• 150g/5 oz long-grain rice, soaked overnight

• 300ml/1/2 pt water

• 50g/2 oz split black beans, soaked overnight

• salt

• 150ml/1/4 pt water

Filling

• 75ml/5 tbsp oil

• 5ml/1 tsp mustard seeds

• 5ml/1 tsp cumin seeds

• 900g/2 lb cooked potatoes, diced

• 5ml/1 tsp garam masala

• 5ml/1 tsp roasted cumin

• 2.5ml/1/2 tsp ground ginger

• 2.5ml/1/2 tsp ground red chili

• 2.5ml/1/2 tsp ground turmeric

• salt

• 400g/14 oz canned tomatoes

• 200ml/7 fl oz water

• 60ml/4 tbsp lemon juice

• 60ml/4 tbsp chopped fresh coriander (cilantro)

• 1 small green chili, chopped

• oil for frying

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Method:

1. Drain he rice then blend it with half the water in a blender or food processor until smooth. Drain the dal and  blend it with the remaining water until smooth. Mix together the rice and dal and whisk for 5 minutes. Cover and leave in a warm place to rise for 24 hours.

2. Heat the oil and fry the mustard seeds over a medium heat until they start crackling. Add the cumin seeds and fry for a few seconds. Add the potato pieces and fry for 10 minutes until light brown. Stir in the ground spices and salt. Stir in the tomatoes and cook until all the liquid has been absorbed.

3. Stir in the water, bring to the boil then simmer gently for 3 minutes. Stir in the lemon juice, coriander and pepper. Place a flat frying pan (skillet) over a medium-low heat. Whisk the rice mixture for 2 minutes then add a pinch of salt and the water to make a smooth, runny batter. Smear the pan with oil then pour in about 45ml/3 tbsp of batter and spread it over the pan.

4. Cook for 2 minutes until the edges begin to lift then pour in 10ml/2 tsp of oil. Cook until golden brown. Cook the remaining dosa in the same way. Spread the filling over half of each dosa, fold into a semi-circle and serve hot with chutney.