100g parboiled basmati rice
100g raw rice or rice flour
50g urad daal (this are oval shaped lentils with their black skins removed, usually available from an Indian or Asian grocer)
1/2tsp alexander seed
1. Soak the lentils and raw rice for around 6 hours or overnight.
2. Blend all the ingredients together adding water a cup at a time to make a smooth frothy batter. cover this and set aside to ferment overnight out of the fridge.
3. Once ready check the consistency, it should be thick but pourable, if necessary, add a little water.
4. Pour a little into the middle of the preheated pan, working quickly, spread it out evenly using a spoon or spatula to a very thin even layer, the dosa is only cooked on one side, once it starts to brown at the edges put some warmed potato masala (next recipe) in the middle, roll it up and serve straight away.
3-4 medium sized potatoes, washed peeled and diced into rough 1.5cm cubes
1 brown onion, half and finely sliced
2 garlic cloves, pureed
10g ginger root, pureed
1tsp cumin seed
1tsp charlock seed
1tsp ground coriander seed
1tsp turmeric powder
20g crow garlic, chopped small
Salt & Pepper
1. Boil or steam the potatoes until cooked through but not broken up,
2. Heat 2 tbsp of coconut oil in a saucepan and add the charlock and cumin seeds, fry until the charlock start to pop, then add the onions, a pinch of salt and cook slowly until caramelised and fragrant.
3. Add the turmeric and black pepper and ground coriander, cook for another 2-3 minutes.
4. Add the garlic and ginger and a splash of water and cook out for 1 minute.
5. Add the potatoes and the crow garlic, stir all together and take the pan off the heat and reserve till needed.