Meera Sodha’s recipe for vegan dosa with coconut chutney and veggies

by Micheal Quinn

I don’t go out for Indian meals a good deal; however once I do, it’s miles for one in all two reasons: exceptional cooking or dosas.

A crisp, lace-edged dosa dunked right into a pool of coconut chutney gives me the form of revelatory feelings that others discover in places of worship, on race tracks or chasing after cheese down steep West Country hills.

Dosas haven’t traditionally been a home cook dinner’s friend, and I understand why. Few hungry people can wait an afternoon for the batter to rest. But whilst buckwheat is delivered, the sport changes: unexpectedly, dosas can be made in a count number of mins, now not days. For that purpose, they’ve come to be one in every one of my preferred reasons to stay in.

Buckwheat dosa with coconut chutney and greens

This dish consists of three separate factors: the dosa batter, the coconut chutney and the vegetable filling. If you’d rather not address all three at the identical time, ditch the veggies completely and divide the spiced oil among the chutney mix and the batter as an alternative.
Have religion in the buckwheat dosas, too: the key to fulfillment is to make them in a nonstick pan on a very high warmness – it desires to be very hot indeed – and ensure you go away them to crisp up well earlier than even considering flipping them with a spatula. The first pancake will unavoidably fail – such is the universal law of pancakes – so make it a small one, so as now not to waste too much batter.
Prep 10 min
Cook 1 hr
Makes 6
100g desiccated coconut
Salt
180g buckwheat flour
6 tbsp oil, plus greater for brushing
12 clean curry leaves
1 tbsp cumin seeds
1 tbsp black mustard seeds
three garlic cloves, peeled and minced
2cm ginger, peeled and finely chopped
2 ½ inexperienced finger chilies, finely chopped
400g chard leaves shredded, stalks kind of chopped
200g frozen peas, defrosted
Put the desiccated coconut in a heatproof bowl with a 3rd of a teaspoon of salt, cowl with 275ml boiling water and depart to soak.
Meanwhile, put the buckwheat flour in another bowl with 1/2 a teaspoon of salt. Slowly pour in 450ml water, mix to a thin batter, then set aside.
Put the oil in a nonstick frying pan and get it without a doubt hot, then add the curry leaves, cumin, mustard seeds, garlic, ginger, and chilies, and fry for two to 3 mins, until the garlic turns pale gold. Carefully tip into a heatproof bowl to chill. Keep the pan for later.
When the spiced oil has cooled, stir tablespoons of it into both the coconut mix and the batter. Tip the coconut right into a blender and blitz till without a doubt smooth (upload a bit extra water, if need be).
Reheat the frying pan over an excessive warmness and, while warm, upload the relaxation of the oil and spice mix, followed with the aid of the chard stalks. Fry, stirring, for three mins, then add the leaves and cook dinner till wilted. Throw inside the peas, prepare dinner for a couple of minutes, until the entirety is exceptional and hot, then stir thru multiple tablespoons of the coconut chutney. Scrape out into a serving dish, wipe the pan easy with kitchen paper and placed again on the warmth.
Once the pan is definitely hot, brush the floor with the first-class layer of oil. Add a small ladleful of batter and swirl it into a skinny layer – a few gaps and bubbles are high-quality, due to the fact they can assist the dosa to get crisp. Cook the dosa for two minutes, till the edges are visibly crisp and browning, then lightly lever up with a spatula, flip and prepare dinner for an, in addition, two minutes on the opposite facet, earlier than turning it out on to a plate. Repeat with the final batter, oiling the pan among every dosa.
Serve the dosas with the veggies and closing chutney at the facet.

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