Dosa with Spiced Potato Masala & Coconut Yoghurt

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Crispy golden dosas filled with warm spiced potato masala, served with a fresh and creamy coconut yoghurt for a comforting, flavour-packed meal.

Ingredients

For the Dosa Batter

• 1 cup 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 sea salt
• Extra virgin olive oil, for cooking

For the Potato Masala

• 1 tbsp 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
• Sea salt and pepper, to taste
• Juice of ½ lemon
• Fresh coriander leaves, to serve

For Coconut Yoghurt

• 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 sea salt
• Water, to loosen if needed

Method

1. Rinse chana dal and brown rice well, then soak with fenugreek seeds for 4-6 hours (or overnight).
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.
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.
4. 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.
5. Mix all coconut yoghurt ingredients, adding water to loosen if needed for the desired consistency. (If you prefer a smooth sauce, you can blend.)
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.