Besan or chickpea flour forms the base of these Indian crepes, which are served with a classic potato curry, yoghurt, fresh mint and store-bought chutney.
- 75 g (½ cup) besan (chickpea) flour
- 110 g (¾ cup) plain flour
- 1 tsp bicarbonate of soda
- 2 tsp mustard seeds
- 2 tsp vegetable oil
- yoghurt, store-bought chutneys and mint sprigs, to serve
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 2 tsp brown mustard seeds
- 3 tbsp toor dhal (yellow split peas) (see Note)
- 2 tsp ground turmeric
- 4 large desiree or sebago potatoes, peeled, cut into 1 cm cubes
- 4 long green chillies, seeded, chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make potato masala, heat oil in a large frying pan over medium heat. Add onion, mustard seeds, toor dhal and turmeric. Cook for 5 minutes or until onions are golden. Add potatoes and chillies, and cook for 3 minutes or until starting to soften. Add 425 ml water and cook, covered, for 5 minutes or until potatoes are soft and liquid has evaporated. Season with salt and pepper. Set aside and keep warm.
To make dosa, combine flours, bicarbonate of soda, the mustard seeds and ½ teaspoon of salt in a bowl. Gradually whisk in 415 ml water until thin enough to see your finger through batter; add more water 1 tablespoon of at a time if necessary. Stand for 15 minutes to rest.
Heat ¼ teaspoon of oil in a 25 cm frying pan over medium heat. Add ¼ cup batter to pan and swirl so batter coats base. Cook for 2 minutes or until the batter is dry and base is golden. Remove from heat. Fold dosa in half, and then half again. Keep warm. Repeat with the remaining oil and batter. Serve with potato masala, yoghurt, chutneys and mint sprigs.
• Available from Indian food shops.
As seen in Feast Magazine, Issue 14, pg93.
Photography by Jason Loucas