Jamie's Special Dosa

Try this Jamie's special dosa recipe, or contribute your own.

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Try this Jamie's special dosa recipe, or contribute your own.

Preparing Time: 15 minutes
Total Time: 30 minutes
Served Person: 6

white meat free gluten free red meat free dairy free vegetarian pescatarian

Carbohydrate 44.3517333355234 g
Cholesterol 0 mg
Fat 25.8414883326656 g
Fiber 11.5926333424742 g
Protein 6.30225000086327 g
Saturated Fat 21.7987433854046 g
Serving Size 1 1 Serving (455g)
Sodium 26.8493333358481 mg
Sugar 32.7590999930493 g
Trans Fat 1.77051401059141 g
Calories 400 calories

not set

Step-by-step

To make the dosa batter, wash the dal and rice thoroughly, then drain and soak in 900ml of fresh water with the fenugreek seeds, covered, for 6-12 hours or until the grains have swelled and softened.
Tip the mixture into a blender and whiz until smooth, then transfer to a non-metallic bowl. Cover and set aside overnight, or until the mixture is frothy, light and full of volume.
Once the batter has fermented and you’re ready to get started, preheat the oven to 180°C/350°F/gas 4.
To make the filling, peel and roughly slice the onions, scrub and roughly chop the potatoes, peel and chop the plantain and squash. Peel the ginger and finely slice. Finely slice the chillies into rounds.
Place a large baking tray directly on the hob over a medium heat. Add 1 tablespoon of coconut oil, the mustard seeds, fenugreek seeds and curry leaves, and cook for 2 minutes or until sizzling. Add the onions, chilli and ginger, stirring to coat in the spices.
Add the potatoes, squash and plantain, followed by the turmeric. Give it a good stir and place in the hot oven for 1 hour or until the vegetables are golden and soft. Once cooked, smash it all up ready for filling your dosa.
Meanwhile, prepare your chutneys and pickle. For the tomato chutney, halve the tomatoes, then coarsely grate into a bowl, discarding the skins. Peel the onion and ginger and finely grate into bowl with the chilli. Squeeze in the lime juice and season to taste with sea salt and black pepper.
For the coconut chutney, crack open the coconut and scrape out the flesh with a fork (or coarsely grate) into a bowl. Finely grate in the lime zest and squeeze in all the juice. Peel and finely grate in the onion and ginger, then season to taste.
For the lemon pickle, quarter the lemon, discard the seeds, and finely chop. Finely chop the chilli (seeds and all). Place a small frying pan on medium heat with 1 tablespoon of vegetable oil. Add the cumin and mustard seeds, wait for them to pop, then go in with the curry leaves, lemon and chilli. Cook for 30 seconds, stirring constantly, then season to taste and pop into a little serving bowl. Leave to cool.
To cook your dosa, one at a time, place a large non-stick frying pan on a medium heat and grease with a little vegetable oil. Season your batter with sea salt and give it a good whisk. Add a ladleful of batter to the pan, using the back of the ladle to swirl it around getting it as thin as possible. Cook for 5 minutes or until the underside is golden and crisp. Drizzle a teaspoon of vegetable oil over the surface of the dosa (no need to flip it) and cook for 1-2 minutes more.
Load up your dosa with the spicy veggie filling, roll it up like a cigar and keep warm in the oven while you cook up the rest of the dosa. Repeat with the remaining batter.
Garnish the dosas with a sprig of coriander and serve with the chutneys for dipping. Delicious!

Jamie's Special Dosa: A Culinary Adventure

The aroma of freshly made dosas, crisp and golden brown, filled with a vibrant mix of spiced vegetables, is a scent that instantly transports me back to my childhood. My grandmother, a culinary magician in her own right, would often whip up batches of these South Indian delights, and the memory remains etched in my heart, as vivid as the spices she so expertly blended.

This recipe, however, is a bit different. It’s my own twist on a classic, a modern take on a timeless dish. I’ve always loved the versatility of dosas – thin, crepe-like pancakes that can be filled with practically anything your heart desires. This recipe, "Jamie's Special Dosa," emphasizes a flavorful vegetable filling, bursting with the warmth of spices and the crunch of perfectly roasted vegetables. The accompanying chutneys add layers of contrasting textures and tastes, perfectly complementing the delicate dosa itself.

The process, though it may seem lengthy at first, is surprisingly rewarding. The fermentation of the batter is a key element; it adds lightness and a subtle tang to the final product. Don’t rush this step; allow time for the batter to develop its full potential. The rich, aromatic filling requires patience as well, allowing the vegetables to soften and caramelize in the oven, releasing their inherent sweetness and delicious flavors.

Making the chutneys is almost as enjoyable as eating the final dish. The vibrant tomato chutney, with its tangy kick, is a delicious contrast to the creamy coconut chutney, which offers a soothing counterpoint. And the lemon pickle? A burst of zesty freshness that awakens the palate. Every element of this recipe is carefully considered, each component contributing to the overall harmony of flavors and textures.

This isn't just a recipe; it's a journey. It's a testament to the power of food to transport us, to connect us to memories, and to celebrate the simple joys of cooking and sharing a meal with loved ones. It’s a recipe I developed during one of my many travels, inspired by the local flavors and ingredients I encountered. Each bite is a reminder of the richness and diversity of the culinary world, a celebration of both tradition and innovation.

As I create these dosas, I often think of the people I share them with. The laughter, the conversations, the shared experience of enjoying a delicious meal together – these are the moments that make cooking so worthwhile. The joy is not just in the act of creating, but also in the act of sharing, of bringing people together through the universal language of food. This recipe, with its detailed instructions and delicious results, is an invitation to embark on this journey with me. So grab your ingredients, gather your loved ones, and prepare for a culinary adventure that will tantalize your taste buds and warm your soul.

So, are you ready to create some magic in your kitchen? Let's get started!