Monday, 24 August 2015
I got the urge to cook something new this weekend, and after thumbing through most of my recipe books without much inspiration I opened Jamie's Comfort Food to a random page and ended up on the recipe for his Divine Dosa.
This was exactly what I was looking for - it didn't contain too many ingredients out of my comfort zone (or nothing I couldn't substitute), didn't take too long and didn't look like it needed to be too neat or precise. I made a few edits to the recipe, mainly to reduce the quantities and substitute out a few things we didn't have to what we did. The flavour combinations were absolutely amazing though, and that was all Jamie Oliver - so hats off to him!
Ingredients (there are a lot!)
For the veggie filling:
1 baking potato
1 sweet potato
bunch of spring onions, sliced
bunch of coriander, torn
1/2 teaspoon chilli flakes
1 level teaspoon ground ginger
1 level teaspoon turmeric
1 level teaspoon mustard seeds
For the dips:
125ml natural yoghurt
1 heaped teaspoon creamed coconut
some of the above bunch of coriander
For the dosa batter:
125g plain flour (should strictly be chickpea/gram flour but I used what I had in the house)
1/2 teaspoon bicarbonate of soda
1 teaspoon mustard seeds
Pre-heat your oven to 190 degrees C. Slice your carrots, sweet potato and baking potato into chunky chip sized pieces and put on a baking tray with a drizzle of oil, and seasoning. Roast in the oven for half an hour, turning half way through.
Meanwhile make your batter by measuring out the flour, bicarbonate of soda and mustard seeds into a bowl, then gradually mixing in 300ml of water until you get a runny mixture.
Make your yoghurt dip by adding some of the torn up coriander leaves and the creamed coconut to the yoghurt. Jamie suggests using fresh mint but I didn't want to buy more ingredients I wouldn't use up.
Once your veggies are roasted, smash up the sweet potato and baking potatoes a bit, just roughly. In a large pan (I used a wok) heat a good glug of oil and add all your spices. Once it is sizzling add the vegetables and gently stir/shake the pan until they are covered in the oil and spice mixture. Cook until the vegetables and just browning, then turn off the heat. Add the torn coriander and spring onions and mix in. Squeeze over the lime juice
Then take a frying pan and add a good coating of oil. Add a ladleful of the batter enough to coat the pan, once this is cooked through, a bit like a pancake, add some of the veggies to the middle and roll up the dosa around it. The dosa was pretty fragile, we definitely found more oil helped it not stick to the pan and break apart, but I suspect it also substantially reduced any nutritional benefits! Oh well!
I kept the dosa in the now switched off but still warm oven while I cooked the rest, then served them up sharpish. They were filling and really flavoursome, but not super spicy. If you like your Indian food hot you could add fresh red chilli, which is what Jamie suggests. All in all once we'd got the hang of the dosa, a very yummy and satisfying meal!
PS Jamie's original recipe is here.