Dosa is a staple of South Indian cuisine, traditionally served as a vegetarian dish with potato masala and a tangy sambar for which there are heaps of easy online recipes. Our version is made with alternative gluten free, high protein flours to create a healthy base for any filling of your choice;
If you’re on a health kick add some high protein fillings, such as Indian spiced chicken breast, fresh spinach, parsly and a dollop of Greek yogurt.
¾ cup (115g) Well & Good rice flour
1/3 cup (45g) Well & Good besan flour
¼ cup (30g) Well & Good white sorghum flour
1 ½ cups water
Coconut oil, ghee or mild flavoured oil to cook
1. Sift flours in a bowl and combine with the water, and a pinch of salt, adding extra water to the batter if it appears too thick; it should be the consistency of thin cream.
2. Heat a little oil in an 8-inch/ 20cm non-stick pan. Add a ladle-full of batter, quickly swirling the pan to create a thin, crepe-like dosa. Cook until lightly browned on the base, about 2 minutes, then flip, and cook a further 1-2 minutes. Repeat with remaining batter.
3. Serve dosa filled with potato masala, coconut sambal, a side of yoghurt and/or chutney.
Click on the link for an easy Potato Masala recipe on the SBS website.