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

Meera Sodha's recipe for vegan dosa with coconut chutney and veggies 1

I don’t exit for Indian food a good deal; however, after I do, it’s far for certainly one of the motives: brilliant cooking or dosas. A crisp, lace-edged dosa dunked right into a pool of coconut chutney offers me the type of revelatory emotions 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 domestic prepare dinner’s pal, and I understand why. Few hungry humans can wait a day for the batter to relax. But whilst buckwheat is delivered, the sport changes: all at once, dosas may be made in a count of mins, now not days. For that purpose, they’ve emerged as one of my favored motives to live in.

Buckwheat dosa with coconut chutney and greens

This dish consists of 3 separate factors: the dosa batter, the coconut chutney, and the vegetable filling. If you’d instead now not address all 3 at an equal time, ditch the greens absolutely and divide the spiced oil among the chutney mix and the batter alternatively. Have faith in the buckwheat dosas, too: the important thing to fulfillment is to lead them to in a nonstick pan on a totally high warmth – it needs to be particularly warm indeed – and make sure you leave them to crisp up properly earlier than even considering flipping them with a spatula. The first pancake will necessarily fail – such is the typical law of pancakes – so make it a small one not to waste too much batter.
Put the desiccated coconut in a heatproof bowl with a third of a teaspoon of salt, cover with 275ml boiling water and depart to soak.

Meanwhile, put the buckwheat flour in any other bowl with half of a teaspoon of salt. Slowly pour in 450ml water, blend to a thin batter, then set apart. Put the oil in a nonstick frying pan and get it, without a doubt, warm, then upload the curry leaves, cumin, mustard seeds, garlic, ginger, and chilies, and fry for two to 3 minutes, till the garlic turns light gold. Carefully tip into a heatproof bowl to cool. Keep the pan for later. When the spiced oil has cooled, stir two tablespoons of it into both the coconut mix and the batter. Tip the coconut right into a blender and blitz until simply clean (upload a touch more water, if want be).


Reheat the frying pan over high heat and, whilst hot, add the relaxation of the oil and spice mix, accompanied by using the chard stalks. Fry, stirring, for 3 minutes, then upload the leaves and cook dinner until wilted. Throw in the peas, cook dinner for a couple of minutes until everything is excellent and hot, then stir thru multiple tablespoons of the coconut chutney. Scrape out right into a serving dish, wipe the pan easily with kitchen paper, and placed again on the heat.

Once the pan is certainly warm, brush the floor with a nice layer of oil. Add a small ladleful of batter and swirl it into a thin layer – some gaps and bubbles are satisfactory because they can help the dosa get crisp. Cook the dosa for 2 minutes, until the rims are visibly crisp and browning, then lightly lever up with a spatula, flip and cook for a similarly two mins on the opposite aspect before turning it out onto a plate. Repeat with the last batter, oiling the pan between each dosa.

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