Dosa? Don't Mind If I Do Sir!

Dosa? Don't Mind If I Do Sir!

Indian Masala Dosa with Spiced Coconut Potatoes

Today's recipe marks the start of the Gents mission to 'Go Veggie' and celebrate National Vegetarian Week. Now we'd hardly say we're committed carnivores, but with this week in mind we thought we'd go all out and stick to veggie recipes.

There was a time when vegetarian meant you get bland lentils or nut roast, something with cheese or mushroom or, worse still, 'meat style' foods! Thankfully most of us have had our eyes opened to many different world cuisines that feature a whole host of fantastic, flavoursome, vegetarian dishes.

So our first dish takes us to Southern India and features the dosa. Dosa are traditional pancake-like discs made from a mixture of ground bean and rice flours that are fermented. However, it's a Monday evening and we've opted for a more realistic cheats version, courtesy of Delicious Magazine.

Start by soaking your coconut in water as this can rest whilst you get on with your other prep. Although the recipe suggests making your filling, then making your dosa, we chose to juggle two pans. If you're making your filling the night before then you should be fine.

Blanch your diced potato for a few minutes until just tender. You don't want it falling apart otherwise you'll just have spiced mash. Drain and leave to steam dry. Meanwhile start to fry off your whole spices in a little oil. The mustard seeds should start to pop and the kitchen will be filled with the heady fragrance of Southern India.

Add fresh ginger and garlic before adding your ground spices. Even when we halve a recipe we tend to 'forget' to halve the spices, but this recipe is clearly made for spice lovers and the proportions are perfect. Finally add your potatoes to the pan with the drained coconut and some fresh green chilli. Saute for a few minutes until everything is well combined and the potatoes start to break down a little.

For the dosa you make a very simple batter with equal parts plain flour and gram (chickpea) flour with a little bicarb and cold water. The batter will look very thin, but this is how it should be. Over a medium heat, in a very well seasoned non-stick pan, spread a thin layer of your mix and cook for 5-8 minutes, on one side only, until the edges start to curl and it takes on a light golden colour.

Spoon your filling into your dosa and squeeze over a little fresh lime juice before serving with some mint and yoghurt raita and some homemade mango chutney.

City Walks: Roads to Rome

City Walks: Roads to Rome

Ye Olde London Pubs

Ye Olde London Pubs