Dosa Adventure

I’ve wanted to make dosas for a long time and was happy to find out they aren’t really that hard, just a little time consuming. It takes 2 full days to prepare the dosa batter, but most of that is waiting time. These dosas are filled with a curried potato and tomato filling and topped with cilantro coconut chutney and lime yogurt sauce. I got the recipe for the dosas and the lime yogurt from Vegan Feast Kitchen. I used brown basmati rice and red lentils.

The Dosa Batter

The batter was already super fermented this morning, probably due to the heat, so I made my dosas for lunch and didn’t bother waiting the full day.

Curried Potatoes and Tomatoes

On to the recipes!

~Potato and Tomato Filling~
* 6c chopped potatoes
* 1 chopped onion
* 2 cloves garlic, minced
* 1 inch piece of ginger, minced
* 1 tsp of garam masala
* 3 tsp cumin
* hot sauce or green chilies for some heat
* 2 tsp curry powder
* salt and pepper, to taste
* 2-3 tbs of white wine
* 14 oz can of chopped tomatoes
* handful of chopped cilantro

Boil the potatoes until just tender. While potatoes cook, fry onion, garlic, ginger and chilies (if using) until onions are soft. Add spices and fry for 30 seconds. Deglaze with wine. Add tomatoes and simmer for 5-10 minutes. Add potatoes and simmer until gravy is as thick as you would like it. Stir in chopped cilantro.

~Cilantro and Coconut Chutney~
* 1 c unsweetened coconut
* 1 cup of chopped cilantro
* 1.5 c of water
* 2 cloves of garlic, minced
* 1.5 tsp of cumin
* 2 tsp of ground ginger
* juice of half of a lime
* hot sauce

Blend all ingredients in a blender until smooth.


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