Amazing Indian dosa
I had a great conversation with Atul Kochhar at Feastival and he inspired me to go down the Indian street food vibe. Traditionally, dosa batter would have been left to ferment for a couple of days, but I think this version is more realistic to make at home. I'm so excited about this dish because it's one of those recipes where anyone can knock it out and achieve something really authentic.
Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 baking potatoes, scrubbed
- 2 sweet potatoes, scrubbed
- olive oil
- 1 dried red chilli, finely sliced
- 1 fresh red chilli, finely sliced
- 1 cm piece fresh ginger, peeled and finely sliced
- 1½ teaspoons mustard seeds
- 1 teaspoon turmeric
- sea salt
- freshly ground black pepper
- 1 lime, halved
- 4 spring onions, trimmed and finely sliced
- a few sprigs coriander, roughly chopped
- minted yoghurt, to serve
- Indian chutney, to serve
- lime wedges, to serve
- 1 cup gram (chickpea) flour
- 1 cup flour
- ½ teaspoon bicarbonate of soda
- 2½ teaspoons mustard seeds
- olive oil