Sweet Potato & Spinach Dosa with Coconut, Chilli & Onion Raita and Mango Sambal

Vegetarian Express Ltd

Vegetarian Express Ltd

Standard Supplier 9th February 2016
Vegetarian Express Ltd

Vegetarian Express Ltd

Standard Supplier

Sweet Potato & Spinach Dosa with Coconut, Chilli & Onion Raita and Mango Sambal

Serves: 4

Ingredients

  • 8 prepared dosas, made using Dosa Mix (see method below)
  • FOR THE FILLING:
  • 2 tb sunflower oil
  • 1 tsp black mustard seeds
  • 10 curry leaves
  • ¼ tsp turmeric
  • 1cm root ginger, peeled and grated
  • 2 green chillies, finely chopped
  • 2 small onions, finely chopped
  • 2 large orange sweet potatoes, peeled and cut in 2cm cubes
  • 300g cooked spinach, coarsely chopped
  • 1 tb tamarind paste
  • FOR THE RAITA:
  • 400ml natural yoghurt
  • 2 tbs desiccated coconut
  • 4 spring onions
  • 2 green chillies, finely chopped
  • 2 tb chopped fresh mint
  • FOR THE MANGO SAMBAL:
  • 75g mango chutney, chopped
  • 2 tb lime juice
  • 1 small red onion, finely chopped
  • Pinch of turmeric
  • 1 tb tamarind paste
  • ¼ tsp black mustard seeds

Method

FOR THE DOSA PANCAKES:

Mix 1/3 of a packet of ‘Dosa Mix’ in a bowl with 300ml of cold water, stir to make a smooth batter and set aside for 5 minutes to rest.

To make the pancakes, lightly grease a cold large non-stick frying pan (or better still an authentic tava) with oil.

Pour 75ml of batter into the pan and spread it out in outward circular motion to get a thin dosa.

Place on medium heat, sprinkle over a few drops of oil all over the dosa and fry until golden and crispy.

Keep warm in low oven while you prepare all 8 the same way.

FOR THE RAITA:

Mix everything together in a bowl.

FOR THE MANGO SAMBAL:

Mix everything together in a bowl.

Chill both sauces in the fridge until needed.

FOR THE POTATO FILLING:

Heat the oil in a large frying pan, add the mustards seeds, cover andwhen they start to pop add the curry leaves, turmeric, ginger, chilli and onion. cook uncovered until the onion has softened.

Add the sweet potato cubes and 250ml of water, bringing to the boil. Cover and cook gently until the sweet potatoes are just tender and beginning to break up. You may need to add little more water until the potatoes are cooked.

Add the spinach, cook together for 1 minute, finally adding the tamarind paste. Season to taste.

TO SERVE:

Divide the filling equally between the 8 prepared dosas and roll each one up tightly, to secure the inner filling. Allow 2 dosas per serving with dollops of the raita & sambal on the side.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.