Snacks Recipes - Vegetable Dosas

Ingredients

• 350g/12 oz/3 cups par-boiled rice, soaked overnight

• 175g/6 oz split black beans, soaked overnight

• 10ml/2 tsp fenugreek, soaked overnight

• salt

• 15ml/1 tbsp ghee

• 5ml/1 tsp mustard seeds

• 2.5ml/1/2 tsp ground turmeric

• 1 onion, chopped

• 225g/8 oz potatoes, boiled and diced

• 6 curry leaves, chopped

• 2.5ml/1/2 tsp salt

• 2.5ml/1/2 tsp chili powder

• oil for frying

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Method:

1. Mix together the soaked rice, split beans and fenugreek seeds and salt to make a smooth batter. Leave to stand for at least 12 hours until the mixture ferments and increases in volume.

2. Heat the ghee and fry the mustard seeds until they start crackling. Add the turmeric, onion, potatoes, curry leaves, salt and chili powder, cover and simmer for 5 minutes

3. Heat a heavy-based pan and sprinkle on a few drops of water. If it sizzles, it is ready for use. Smear a little oil on the pan and heat to smoking point. Pour a ladleful of batter over the pan and spread quickly to about 15cm/6 in. Pour a teaspoonful of oil around the edges, increase the heat and cook for 2 minutes until golden brown.

4. Turn over and put 30ml/2 tbsp of the spice mixture down the centre of the dosa, fold in half and fry for 2 minutes until browned. Serve hot with chutney.