It’s pancake day!!
For the last few shrove Tuesday’s, you would have found me spending a lot of time in a small, smokey kitchen, cooking up a pancake feast for my friends in Edinburgh. Everyone would bring their favourite filling and it was always so much fun, although I never made enough and would be sent back to the kitchen to make stack after stack of both crepe and American style pancakes.
After the big move obviously this year will be different. I’ve decided to be a little more experimental, and after a delicious dinner at the Mother India Cafe in Edinburgh a few weeks ago, I was inspired to try out my own version of one of their dishes at home. My friend Jess recommended the Aloo Saag Dosa, a rice and lentil pancake stuffed with potato and spinach. It was by far our favourite dish of the evening.
After doing some research on Dosa I’ve found it’s traditionally eaten at breakfast with different types of pickles and chutneys, plus lots of black coffee for a traditional Telugu breakfast.
Pancakes and coffee?
This sounds like something I can get down with!
Please don’t take this as a totally traditional Indian recipe, I’m by no means an expert on Asian cooking – I’ve taken lots of different elements from different recipes to create my version.
I turned it into brunch and added a citrusy coriander chutney and a really simple salad of watercress and pomegranate seeds. I also used coconut oil to fry the Dosa for a little extra flavour. It’s quite a thick batter, so I used a mini palette knife to spread it around the pan to cook.
For 5 pancakes, you will need:
For the Dosa
1 cup red split lentils (soaked for 4-6 hours or overnight)
1 inch piece of ginger, minced
1 red chilli, chopped finely
2 cloves garlic, minced
1 tbsp cumin seeds
salt to taste
4 tbsp water
1 leek, chopped
1/2 tbsp coconut oil per two pancakes
For the coriander chutney
1 cup chopped coriander
1/4 cup chopped mint
1 tbsp rasins
1 tsp coconut oil
Juice of 1 lemon
Drain the lentils and place into a blender. Add the ginger, chilli and garlic and blend again.
Add the water and blend again to form a thick, pourable batter. Add the cumin and salt, and stir in.
Heat your saucepan and add the coconut oil. Spoon about two tbsp into the centre of the pan and spread to the edges with small palette knife. Sprinkle with the leeks, push them in slightly and cover the pan with a lid for about 3 minutes to allow to cook.
Lift the lid and using a spatula, lift and flip the Dosa, cooking for a further one minute so that the leeks don’t burn.
Place onto a plate and into a warm oven to keep warm while you finish the rest.
To make the chutney, place all of the ingredients into a blender and blend. Either spread over the Dosa or serve on the side. Enjoy!