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Do-sa-do §


Do you also need an excuse to eat pancakes for dinner? Then dosas is the dish for you. Jessica Elliot-Dennison's sweet potato, spinach, chickpea, mango creation is the ultimate combination for dosa. This recipe is from her unputdownable Tin Can Magic.


Prep time: 20 minutes

Cooking time: 30 minutes

Makes: 4 servings


Ingredients curry:

2 medium sweet potatoes

1tbsp rapeseed oil

2tpsp coconut oil (or more rapeseed oil)

1 onion

1 garlic clove

1 tbsp black mustard seeds

1 tbsp curry powder

1 tin (400g) of chickpeas (not drained!)

300g spinach

1tsp salt


Ingredients mango salsa:

1 mango

1/2 red onion

1 small red chilli

small bunch of coriander

1 lime

pinch of salt


Ingredients dosa:

100g gram flour

100g plain flour

1/2tsp bicarbonate of soda

1/4tsp salt

4tbsp rapeseed oil



1. Veg out


Start your dosas genesis by creating the filling. Heat your oven to 200°c. While it's ramping up, start yamming up; peel your 2 sweet potatoes (always difficult because sweet potatoes usually resemble the shape that a 2 year old draws their family as - ultimately very wobbly and lumpy). Next chop the sweet tats into 2cm cubes. Mix the cubes on a baking tray with 1tbsp of neutral oil and some salt and pepper.

Roast for 25 minutes until soft and caramely brown.


While the sweetats are roasting sort out the rest of your veg. Heat, ideally, 2 tbsp coconut oil or, if you dont have it, vegetable oil, in a large sauce pan or wok on medium heat. While it heats, finely slice one onion and peel and crush a clove of garlic. Add them to the hot oil with 1tbsp mustard seeds and 1tbsp curry powder.

Cook gently for 10 minutes (by gently we mean on a medium heat, but whisper some encouragement softly to the pan if you like).

Pour in the tin of chickpeas, including the water.

Simmer for 5 minutes, so the water can become creamy.


Turn the heat down to low, low, low and then add the spinach (with the fur, with the fur (but not with fur, because that would be a biochemical nightmare)).

Let the spinach wilt down, if it looks too dry add a splash of wasser. Add the sweet potatoes, roasted and soft, to the pan. Use a potato masher to politely crush the potatoes and chickpeas.

Your vegetable haven has been created! (And it's attempts of rebellion crushed with a potato masher. Look at me, I am the five a day now).


Leave to the side whilst you finish the other parts of your dosa.



2. Salsa onto the next step 💃


Now make your mango salsa! Peel another fiddly object and then dice it into 1cm chunks. Peel and finely dice half a red onion. Finely chop a small red chilli and a handful of coriander. Pop all if this in a bowl.

Top with the juice of 1 large lime, or 2 small if your lime is a bit lacklustre, and it's zest. Sprinkle in 1/2 tsp of salt. Mixy mix with a spoon.

Dip yourself to the floor with a rose between your teeth, because your salsa is complete!


3. Dosa-do over to the next step


Now you have your meatless fillings, it's time to wrap this up. Shoo, with your director's clapperboard, I meant rap this up by making the wrap, not end it!


Before you make the dosa batter, preheat a large frying pan on the stove. Let it get hotter than your crush's butt whilst you make the dosa dough.


To make the dosa add 100g gram flour, 100g plain flour, 1/2tsp bicarbonate of soda and a pinch of salt.

Add water to a large bowl. Mixy it up and whisky it up.

In your ripping hot pan add 1tbsp of neutral oil, let it heat for a second, then ladle-le enough dosa batter in just to cover the bottom. Quickly spread around.


Leave to cook on that side for about 30 seconds, or until a mischievous glimpse under the pancake shows you it's browned to perfection. Then flip and cook the second side equally magnificently.

The end result should look feathery and delicate like lace. If it's squidgey, either the pan isn't hot enough or you're adding too much batter. You fool!


Keep the cooked dosa warm in the oven. When all your dosa are flipped and flopped you can assemble! Roll up each dosa with a healthy amount of your sweet potato, chickpea spinach filling and your mango salsa.

*warning, eating of dosa may lead to mess and giggling table partners*


Dinka and sinka with a dosa friendship!





Food for Thought

Lizzy says: "These were another of the highnesty Jessica's recipes. The flavours of this were so nicely matched, the sweet of the mango off set the savoury beautifully. The whole recipe was quite a lot effort though, and cook the dosas one by one takes a lot of time, so be prepared! I think the result was worth it, especially with all the left overs 9/10 "




Kate says: "Don't mind if I dosa. These were scrummy, especially the combination of the zesty fresh salsa with the roasted sweet potatoes and punch of black mustard seeds in the curry. The dosa forming was a little tricky, but I think much like pancake making it takes some practice and the first one will be rubbish. I think I would definitely make the curry and salsa again, but I'm not sure I could be bothered with the faff of making the dosa, I wasn't that keen on them and probably would have preferred rice as my carb. 7/10 "



8/10 Gasps


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