Name: Dosa with Spiced Potato Masala and Coconut
Prep time: 20 min
Cook time: 35 min
Yield: Serves 4
Ingredients: 1 cup McKenzie's Australian Chana Dal; ½ cup brown rice (or basmati for a lighter texture); ½ tsp fenugreek seeds (optional but helps fermentation); ¾ cup water, plus extra for soaking; ½ tsp McKenzie's Australian Natural Sea Salt; Extra virgin olive oil, for cooking; 1 tbs extra virgin olive oil; ½ tsp black mustard seeds; 1 tsp cumin seeds; 1 small brown onion, finely sliced; 1 green chilli, finely chopped (optional); 1 tsp freshly grated ginger; ½ tsp turmeric; 4 medium potatoes (skin on); 1 cup baby spinach leaves; McKenzie's Australian Natural Sea Salt and Pepper, to taste; Juice of ½ lemon; Fresh coriander leaves, to serve; ½ cup unsweetened desiccated coconut; ½ cup natural yoghurt (or soy yoghurt for vegan/dairy free); 1 small clove garlic, roughly chopped (optional); 1 small green chilli, roughly chopped (optional); Juice of ½ lime; Pinch of McKenzie's Australian Natural Sea Salt; Water, to loosen if needed

Step 1

Rinse chana dal and brown rice well, then soak with fenugreek seeds for 4-6 hours (or overnight).

Step 2

Drain and blend with about ¾ cup water to form a smooth, pourable batter (like pancake batter). Stir in salt and let sit at room temperature for at least 6-8 hours (or overnight) to ferment lightly. Halve the potatoes, cover with water, add a tsp salt and bring to the boil. Simmer until soft, drain and allow steam to evaporate. Roughly mash.

Step 3

Heat extra virgin olive oil in a pan, add black mustard and cumin seeds until they pop. Add brown onion, chilli, and ginger; cook until softened. Stir in turmeric and mashed potato; season with salt and pepper. Fold through spinach, turn the heat off, squeeze over the lemon juice and put on a lid. The residual heat will wilt the spinach.

Step 4

Mix all coconut yoghurt ingredients, adding water to loosen if needed for the desired consistency.

Step 5

Heat a non-stick pan or cast-iron tawa (griddle pan) over medium heat. Drizzle with extra virgin olive oil. Pour a ladle of batter and spread thinly in a circular motion. Cook for approximately 2 minutes or until golden underneath. Flip to cook the other side. Remove from the pan and keep warm while you cook the remaining batter.

Step 6

To serve, spoon some potato masala onto one half of the dosa and fold over. Serve hot with the coconut yoghurt and a wedge of lime.

Dosa with Spiced Potato Masala and Coconut