Easy sweet potato dosa
Sweet potato dosa is much easier and quicker to make than traditional dosa as the batter does not require any soaking, blending or fermenting. It's delicious, filling, naturally gluten-free and vegan.
INGREDIENTS
FILLING (best made in advance)
2 tbsp vegetable oil
1 tsp black mustard seeds
10 fresh or dried curry leaves
1 small onion, diced finely
1-2 small red chillies (deseeded for less heat), sliced finely
2 garlic cloves, diced finely
1 tbsp grated fresh ginger
1 tsp garam masala
1 lb / 450 g (about 3 small) sweet potatoes, cubed small
juice of ½-1 lime, adjust to taste
½ tsp salt, adjust to taste
RICE CREPES
140 g / 1 cup rice flour (I use brown rice flour)
1 tbsp cornflour / cornstarch
½ tsp salt
a pinch of ground turmeric (for colour, optional)
approx. 480 ml / 2 cups of water
2 tsp oil, plus more for brushing the pan
METHOD
FILLING (best made in advance)
Heat up the oil in a heavy-bottomed frying pan or pot. Once hot, add mustard seeds, and curry leaves. Fry for a few minutes until the mustard seeds make a popping sound.
Add chopped onion and chillies. Fry (stirring now and then) for a few minutes, until softened and lightly caramelised. Add in garlic and ginger and fry off gently until they both become fragrant and the garlic softens.
next instruction : www.lazycatkitchen.com