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Chickpea flour dosas with a sweet potato and vegetable filling

Ingredients

For the dosas:

250g chickpea flour

500ml water

1 tsp baking soda

1 tsp black pepper

1 pinch salt

 

For the filling:

1 sweet potato

250g potatoes

300g carrots

1 tbsp ginger, finely chopped

1 red chili, chopped

2 tsp black mustard seeds

1 tsp turmeric

1 bunch spring onions, sliced into rings

½ bunch coriander, chopped

Juice of one lime

1 tbsp olive oil

Salt and pepper

 

For the mint dip:

125g alternative to yoghurt

½ tbsp coconut milk

2-3 sprigs of fresh mint, chopped

 

To serve:

Sweet mango chutney

INSTRUCTIONS

1. Preheat your oven to 200°C (390°F) upper and lower heat.

2. Peel the sweet potato, potatoes and carrots, chop roughly into large pieces, and spread out on a baking tray. Drizzle with olive oil, and season with salt and pepper. Bake for around one hour until the vegetables are cooked.

3. For the dosa batter, mix the chickpea flour with 500ml water and the baking soda, and leave to rest for at least 30 minutes.

4. In the meantime, prepare the mint dip. Mix the yoghurt alternative with the coconut milk until creamy, season to taste with the chopped mint, and chill.

5. Fry the chili, ginger, mustard seeds and turmeric in a wok until the spices start to release their aromatic scent, and the mustard seeds pop.

6. Mash the baked veg roughly. Add the fried spices, spring onions, lime juice and coriander, mix everything together and season to taste with salt and pepper.

7. In a large pan, cook the dosa batter in vegetable oil, and add the filling.

8. Serve the dosas with the minty alternative to yoghurt, and the mango chutney.

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