Sweet potato dosa with curried slaw
6
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Dosa’s are Indian pancakes which are usually filled with a soft potato mixture flavoured with chilli and spices
Ingredients
Tesco Gram Flour
75 g
Plain White Flour
75 g
Bicarbonate of Soda
¼ teaspoon(s), level
Salt
1 pinch, pinch
Mustard Seeds
1 teaspoon(s), level
Calorie controlled cooking spray
4 spray(s)
Sweet potato, raw
650 g, peeled and chopped
Leek
2 medium, trimmed and thinly sliced
Olive Oil
½ teaspoon(s)
Root Ginger
1 inch slice(s), peeled and finely diced
Chilli, green or red
1 individual, de-seeded and finely diced
Spring Onions
8 medium, trimmed and sliced
Turmeric
¼ teaspoon(s)
Coriander, fresh
15 g, roughly chopped
Garam Masala
1 teaspoon(s), level
Low Fat Natural Yogurt
3 tablespoon(s)
Cucumber
¼ individual, extra large, grated
Mint, Fresh
10 g, chopped
Cabbage
400 g, red
Carrots, raw
1 medium, grated
Spring Onions
4 medium, chopped
Mustard Seeds
2 teaspoon(s), level
Olive Oil
2 teaspoon(s)
Lemon
½ zest(s) of 1
Lemon Juice, Fresh
2 tablespoon(s)
Instructions
1
Place the flours, bicarbonate of soda, salt and mustard seeds in a bowl and gradually whisk in 300ml water until you have a loose batter. Leave to stand. Mix together the ingredients for the raita and then the slaw and set aside.
2
Place the sweet potato and leeks into a steamer or a colander over a pan of boiling water and steam for 8–10 minutes or until the sweet potato is tender.
3
Meanwhile, heat the olive oil in a frying pan and cook the ginger, chilli and spring onions for 2–3 minutes before stirring in the turmeric and cooking for a further minute. Add the cooked sweet potato and leeks and roughly mash with a fork. Stir in the chopped coriander. Set the mixture aside to keep warm while you cook the dosas.
4
Mist a large non-stick frying pan with cooking spray and add a ladleful of the batter, swirling the pan to cover it completely. Cook until the edges start to curl and come away from the pan.
5
Slide from the pan and spread a quarter of the sweet potato mixture over the pancake, then roll it up to enclose the filling. Keep warm while you cook and prepare the remaining ingredients in the same way to make four dosas. Serve with the raita and the slaw.
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