To continue the pancake theme, these are the Indian savoury pancakes, with potato/coconut stuffing, as served in that restaurant. It's not easy to make but interesting to do. Start the day before you want to serve it.INGREDIENTS
180g Long grain rice
For the filling
500g boiled potatoes
To make the dosa batter; clean and wash the rice and lentils. Soak them separately in cold water for at least 3 hours and preferably 8 hours.
Drain and puree the rice in a blender with about 4 tbsp. water,
the puree should have the consistency of a thick batter. Drain
the lentils and puree them in the same way, adding more water
if necessary. Mix the two purees in a bowl, cover tightly and
leave in a warm place for 12 hours to ferment slightly.
To prepare the filling, peel the potatoes and mash roughly. Puree the coconut, chillies and ginger in a blender with a little water. Chop the onion and fry it in the oil until soft. Add the mustard seeds, turmeric, cumin and salt and stir fry for 2-3 minutes. Add the potato and coconut mixture and fry for another 5 mins. Keep hot.
When you are ready to serve, beat the fermented rice and lentil puree well. Beat in a large pinch of bicarbonate of soda, the rice flour, salt and the finely chopped chilli. The batter should have a pouring consistency so mix in a little more water if required.
Heat a heavy frying pan and grease with a little oil (butter or ghee in original). Pour in a little batter, tilting the pan to spread it evenly. Fry for 2 mins and when blisters appear on top smear with a little oil/ghee and turn the dosa over. Cook for a further two minutes, by which time the dosa should be lightly browned. Cover and keep warm whilst you make the rest.
Put a little stuffing on each dosa, fold over and serve.
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