Coconut Dosa with Spiced Potato Filling
Dosa is a thin rice flour crepe. It takes some practice and you need to follow directions perfectly to get the crepes correct, but practice makes perfect!
Updated: Mon, 05/13/2019 - 8:51pm
- 1 cup white rice flour
- 2 Tablespoons cornstarch
- ½ teaspoon sugar
- Pinch sea salt
- 1¾ cups water
- ½ cup coconut milk
Spiced Potato Filling
- 2 cups chopped potato
- 1 cup chopped sweet potato
- 1 cup shredded coconut
- ½ - ¾ cup coconut milk
- 1-2 teaspoons cumin, coriander, garam masala, curry and turmeric
- Salt, chili flakes and black pepper to taste
- ½ cup frozen peas or other mixed vegetables
- 1 cup fresh chopped cilantro
Notes: You will need a high-quality non-stick skillet and lots of time to make all the Dosa.
- In a large bowl whisk together Dosa ingredients. The batter will be very thin and should barely coat a spoon. Set aside.
- For the Spiced Potato Filling: Add potatoes and coconut to a large pot and cover with water. Bring to a boil and let cook until soft, about 15 minutes. Drain and set aside to cool.
- Mash potatoes with coconut milk, spices, and pepper. Taste and adjust seasonings. Add peas and cilantro stir to combine. Set aside.
- To make the Coconut Dosa: Heat a non-stick skillet with just a few drops of oil, then smear with a paper towel to just barely coat the pan (NOTE: you need to repeat this step for every crepe). Add ¼ cup of batter to pan and immediately swirl pan to coat bottom; when adding batter to the pan it will splatter and set immediately into a lacy pattern). Let cook for five minutes, until edges can be lifted. Use a wide spatula and gently lift Dosa and flip (if the dosa is too sticky to lift, wait a few minutes more and then flip). Cook for just a few minutes longer on the second side. Remove from skillet and repeat with remaining batter. (NOTE: crepes work best in an evenly hot pan; the first few crepes may not turn out well, but give it a few more tries and it will work perfectly!)
- Transfer Dosa to a large plate. Fill with Spiced Potato Filling and roll like a burrito, or tear Dosa into bites and dip into potatoes. Enjoy!