Spiced Jersey Royal Potato & Lentil Dosa with Coconut Chutney

A savory South Indian pancake (dosa) filled with a flavorful mixture of spiced Jersey Royal potatoes and lentils, served with a refreshing coconut chutney. The dosa batter needs to be prepared in advance for fermentation.

Prep Time

15 minutes (plus overnight fermentation)

Total Time

45 minutes (plus overnight fermentation)

Calories

650 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.21/serving

Season:

🌸 Spring

Meal Type:

Breakfast•Dessert

Cuisine:

Jersey•Indian•American•Thai

Dietary:

Gluten-Free

Mood:

Healthy

Ingredients

Servings

For the Dosa Batter:

1cupUrad Dal (Split Black Gram)(Soaked overnight)

£1.20

2cupsIdli Rice or Parboiled Rice(Soaked overnight)

£1.00

1teaspoonFenugreek Seeds(Soaked overnight with urad dal and rice)

£0.10

to tasteSalt

£0.05

For the Potato & Lentil Filling:

500gramsJersey Royal Potatoes(Boiled, peeled and roughly mashed)

£1.50

0.5cupToor Dal (Split Pigeon Peas)(Cooked until soft)

£0.60

1mediumOnion(Finely chopped)

£0.30

2Green Chilies(Finely chopped (adjust to taste))

£0.40

1inchGinger(Grated)

£0.25

1teaspoonMustard Seeds

£0.05

10Curry Leaves

£0.50

0.5teaspoonTurmeric Powder

£0.05

PinchAsafoetida (Hing)(Optional)

£0.15

1tablespoonLemon Juice

£0.10

2tablespoonsVegetable Oil

£0.05

to tasteSalt

£0.05

For the Coconut Chutney:

1cupFresh Coconut(Grated)

£1.00

2tablespoonsRoasted Chana Dal (Split Chickpeas)

£0.20

1Green Chilies(Adjust to taste)

£0.40

0.5inchGinger

£0.25

0.5teaspoonMustard Seeds

£0.05

5Curry Leaves

£0.50

1teaspoonVegetable Oil

£0.05

to tasteSalt

£0.05

as neededWater

Total Cost

£8.85

£2.21 per serving

Instructions

1.
**Prepare the Dosa Batter (the day before):** Drain the soaked urad dal, rice, and fenugreek seeds. Grind them together in a blender with enough water to form a smooth batter. The consistency should be similar to pancake batter.
2.
Add salt to the batter, mix well, and cover. Leave it to ferment in a warm place for 8-12 hours, or until it has doubled in volume.
3.
**Prepare the Potato & Lentil Filling:** Heat oil in a small saucepan over medium heat. Add mustard seeds and let them splutter. Add curry leaves, chopped onions, and green chilies. Sauté until the onions are translucent.
4.
Add grated ginger, turmeric powder, and asafoetida (if using). Sauté for another minute.
5.
Add the mashed potatoes and cooked toor dal. Mix well and cook for 5-7 minutes, stirring occasionally, until the mixture is heated through and the flavors have melded.
6.
Stir in lemon juice and salt to taste. Set aside.
7.
**Prepare the Coconut Chutney:** Grind together fresh coconut, roasted chana dal, green chilies, and ginger with a little water to form a smooth paste. Add salt to taste.
8.
Heat oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves and pour this tempering over the chutney. Mix well.
9.
**Cook the Dosas:** Heat a non-stick pan or dosa tawa over medium heat. Lightly grease it with oil.
10.
Pour a ladleful of dosa batter onto the center of the pan and spread it in a circular motion to form a thin crepe.
11.
Drizzle a little oil around the edges of the dosa.
12.
Cook for 2-3 minutes, or until the bottom is golden brown and the top appears cooked. If desired, flip the dosa and cook for another minute.
13.
Place a spoonful of the potato and lentil filling in the center of the dosa. Fold the dosa in half or into a cone shape.
14.
Serve immediately with coconut chutney.

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My Notes

Nutrition Information

Nutrition per serving (350g)

650 kcal / 2720 kJ

Carbs

95g

37% of RDA

Fat

25g

36% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

8 g

9% of RDA

Sodium

500 mg

22% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

The consistency of the dosa batter is crucial. It should be pourable but not too runny. Add water as needed to adjust.

If you don't have roasted chana dal for the chutney, you can use cashews or peanuts instead.

For a crispier dosa, use a higher heat setting and drizzle more oil around the edges.

Adjust the amount of green chilies according to your spice preference.

You can add other vegetables like carrots, peas, or bell peppers to the potato filling.

Cooking Equipment

Blender

Large Bowl

Non-stick Pan or Dosa Tawa

Small Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

The consistency of the dosa batter is crucial. It should be pourable but not too runny. Add water as needed to adjust.

If you don't have roasted chana dal for the chutney, you can use cashews or peanuts instead.

For a crispier dosa, use a higher heat setting and drizzle more oil around the edges.

Adjust the amount of green chilies according to your spice preference.

You can add other vegetables like carrots, peas, or bell peppers to the potato filling.

Spiced Jersey Royal Potato & Lentil Dosa with Coconut Chutney

Ingredients

Instructions