Quick dosas with spicy potato filling

1. 1

   To make the filling, cook the potatoes in a large saucepan of lightly salted boiling water for 8-10 minutes or until tender. Drain and set aside.

2. 2

   Heat the oil in a large frying pan and add the spices. Stir-fry for 2 minutes, then add the potatoes. Season with salt and stir-fry for 4-5 minutes until well coated. Remove from the heat and add the lemon juice and chopped coriander. Set aside.

3. 3

   To make the dosas, whisk the flours and baking powder together with 300ml/10fl oz water in a large jug to make a runny batter (it should be thinner than a pancake batter so add more water if needed). It should be quite runny because you need to spread it fairly thinly.

4. 4

   Lightly grease a non-stick frying pan with the oil and wipe any excess with kitchen paper. Place over a medium-high heat, then add a ladleful of the batter and swirl to coat the base of the pain fairly thinly, like a crêpe. Cook for 3-4 minutes until the top is set and the bottom is very lightly golden. Remove from the pan and place on a plate. Spoon some of the filling down the centre and fold over. Repeat with the remaining batter and filling until there are eight filled dosas.

5. 5

   To make the chutney, blitz the coriander, mint, sugar and coconut yoghurt with some pepper in a food processor or blender until well blended. Add the lime juice just before serving. Serve the filled dosas with the chutney.

1 serving ≈ 153 g

Nutrition values are estimates. - means data is unavailable.