Indian Food – Dosa Stuffed with Coconut Potatoes and Mango Chutney.
Indian food is a treat for all the senses and can be enjoyed with both the fingers and the taste buds. It’s inhaled as you stroll through Indian villages and past the restaurants. Vendors shout out their wares and a call for a meal or a cup of foaming chai is an aural invitation every traveler to India looks forward to.
But on to Dosa. Dosa or dosai are among the staple foods of southern India and are usually eaten for breakfast. A good dosa with the traditional accompaniments of coconut potatoes and mango chutney is a treat if you make it to India.
South Indian dosa
The classic Indian dosa is a rolled rice cake filled with vegetables, egg or meat. Some Indian foods, such as dosa, are traditionally eaten by lower-class and ethnic minorities who do not have much financial means. Indian dosa is one of the most popular dishes in Indian cuisine. There are countless different types of dosas in Indian cuisine, all with the dosa crust but different fillings. This is the vegan version of the Indian dosa.
The thin, crispy dosa is made from a thin batter of fermented rice and lentil flour. As such, it contains protein and should be vegan-friendly if you use vegetable or coconut oil for cooking. The fermentation process actually increases its nutritional value and boosts its vitamin B and C content.
The dosa batter is easy to make, but you can also buy bags of dosa mix or use a traditional wrap.
if you like our Ayurvedic dosa with coconut potatoes, you might also be interested in these dishes:
- Indian Ghugni Chaat
- Mujadara – Lebanese vegan lentils with rice
- Ayurveda bowl with radish pickles and thahini miso drizzle
- Khichadi – rice and lentil comfort food
- Ayurvedic turmeric lentil curry
- Ayurvedic cabbage and chickpea curry
Indian crepes (dosa) with coconut potatoes and fresh spring onions
for the Indian dosa (crepes)
- 180 G rice basmati
- 140 G yellow shelled peas halved, chana dal, chickpeas also work
- ½ tsp cane sugar
- kosher salt*
- Dosa Mix*
dosa day 1
- Wash the basmati rice and let it soak overnight covered with water. We do the same with the lenses. Important not together in a bowl, but separately.
dosa day 2
- Drain the water from the lentils and rice. Finely puree each vegetable separately. Only now give both masses together. Season with 2 teaspoons of salt and half a teaspoon of sugar. The consistency should be a fine paste. Maybe add some more water.
- Cover with cling film and leave to ferment in the kitchen overnight. Not in the fridge.
Day 3, today we cook 😉
- Boil potatoes like jacket potatoes for about 20 minutes. Drain, allow to cool slightly, peel and cut into 1 cm cubes.
- Wash the spring onions and cut into pieces about 1 cm long.
- Heat the oil in a wide saucepan (pan). First we fry the mustard seeds until they start to crackle and pop out of the pan. Now add the onions and coriander seeds and sauté for 4 minutes. Stirring occasionally. Add the remaining spices, potatoes and coconut milk, stir and cook over low heat for 10 minutes.
- Put the potato masher in the pot twice and mash the potatoes a little. No puree – just that the liquid binds or becomes creamy. Set aside and keep warm.
- Briefly stir the fermented rice and lentil batter. He should be pretty thin now. Large coated pan on the stove and with some oil in it. Using a small ladle, pour some batter into the pan and spread to form a thin crepe. After about a minute flip and cook on the other side. So we now bake all our dough into Indian crêpes. You can keep the finished crêpes (dosa) warm in the oven at around 100 °C. Please cover with a damp cloth.
- To serve, we spread some mango chutney on the dosa and add the finished coconut potatoes. Serve everything with fresh coriander and et voilà the Indian dosa with coconut potatoes are done.