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Dosa With Potato & Pea Masala
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Dosa With Potato & Pea Masala

A Dosa is a thin pancake originating from Southern India, made from lentils or rice – they make a delicious meal when filled with curried vegetables. This pea and potato Masala is a quick and tasty vegetable filling for the dosa but would also taste delicious paired with rice or in a wrap if you’re in a rush.
Makes 4-5
Prep Time 25
Cook Time 30
Intermediate

Ingredients

Filling
2 tbsp oil
1 tsp Gregg's Mustard Seeds
½ tsp Gregg's Cumin Seeds
1 onion, chopped
1 green chilli, finely chopped
1 tsp grated fresh ginger
2 cloves garlic, crushed
6 - 8 curry leaves, chopped (optional)
½ tsp Gregg's Ground Turmeric
500 g waxy potatoes, peeled and diced into 2 cm cubes
2 tsp tamarind puree
1 cup Wattie's Baby Peas
Dosa
½ cup flour
¼ cup rice flour
¼ tsp salt
1 green chilli, finely chopped
Pinch Gregg's Cumin Seeds
6 - 8 curry leaves, chopped (optional)
1 tbsp yoghurt
1 ¼ cups water, approximately
Oil for cooking

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
To prepare the filling, heat the oil in a frying pan over medium heat. Add the Gregg's Mustard Seeds and Gregg's Cumin Seeds , cover and when they start to pop, add the onion. Cook, stirring occasionally, for 4 to 5 minutes until the onion is soft. Add the chilli, ginger, garlic, curry leaves (if using) and Gregg's Ground Turmeric . Cook, stirring for a further 2 minutes.
Step 2
Add the diced potatoes, ¼ tsp salt and ¾ cup water to the pan. Bring to the boil, cover and simmer for 20 minutes until the potato is tender. Add a little extra water if necessary, but the filling should be dry at the end. Stir in the tamarind puree and Wattie's Baby Peas . Cook for a further 2 to 3 minutes until the peas have warmed through. Keep warm.
Step 3
Meanwhile, prepare the dosa. Place the flour, rice flour, salt, chilli, Gregg's Cumin Seeds , Gregg's Mustard Seeds and curry leaves (if using) in a large bowl and mix to combine. Add the yoghurt then whisk in the water, little by little, until the batter is smooth and very thin.
Step 4
Heat ½ teaspoon of oil in a medium sized shallow non-stick frying pan over medium heat. Stir batter, then ladle 1/3 cup of the batter mixture into the pan. Pour in a circular motion, starting from the centre then out to the edges. Quickly spread it out so it covers the pan. There should be small gaps/ holes in the batter, which will allow steam to escape and make the batter crispy. Drizzle a little oil around the edge of the batter if desired to help it crisp up. Cook for about 2 minutes until the bottom is golden brown. Flip and cook for about 1 minute on the other side. Repeat with remaining mixture, oiling the pan between each dosa.
Step 5
To serve, spoon some of the potato filling into the centre of each dosa. Fold over or roll to enclose the filling.

Tips

For a vegan option, omit the yoghurt.
Serve with a fresh coriander and mint chutney - place ¼ cup chopped coriander, ¼ cup chopped mint, 1 chopped green chilli, 2 tsp tamarind puree, 1 tsp sugar, ¼ tsp salt and 3 tbsp thick yoghurt into a small food processor. Process until smooth.
What do I need?
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2 tbsp oil
1 1 tsp Gregg’s Mustard Seeds
½ ½ tsp Gregg’s Cumin Seeds
1 onion, chopped
1 green chilli, finely chopped
1 tsp grated fresh ginger
2 cloves garlic, crushed
6 – 8 curry leaves, chopped (optional)
½ <b>Gregg’s Ground Turmeric</b>
500 g waxy potatoes, peeled and diced into 2 cm cubes
2 tsp tamarind puree
1 cup <b>Wattie’s Baby Peas</b>
½ cup flour
¼ cup rice flour
¼ tsp salt
1 green chilli, finely chopped
Pinch <b>Gregg’s Cumin Seeds</b>
6 – 8 curry leaves, chopped (optional)
1 tbsp yoghurt
1 ¼ cups water, approximately
Oil for cooking
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