Name: Easy Sweet Potato Dosa
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 6 servings
Ingredients: 2 tbsp vegetable oil; 1 tsp black mustard seeds; 10 null curry leaves (fresh or dried); 1 null onion (small, diced finely); 2 null red chillies ((deseeded for less heat), sliced finely); 2 null garlic cloves (diced finely); 1 tbsp fresh ginger (grated); 1 tsp garam masala; 450 g sweet potatoes ((about 3 small), cubed small); 0.5 null lime juice (from 0.5-1 lime, adjust to taste); 0.5 tsp salt (adjust to taste); 140 g brown rice flour ((1 cup)); 1 tbsp cornstarch; 0.5 tsp salt; 1 pinch ground turmeric ((for colour, optional)); 480 ml water (approx. 2 cups); 2 tsp vegetable oil (plus more for brushing the pan); null to_serve fresh coriander (chopped); null to_serve thick vegan coconut yogurt (or homemade coconut chutney); null to_serve sour chutney or pickle (your favourite (like tamarind or lime))

Instructions

Show units in method

1

Heat the vegetable oil (2 tbsp) in a heavy-bottomed frying pan or pot. Once hot, add black mustard seeds (1 tsp) and leaves (10 curry). Fry for a few minutes until the [black mustard seeds] make a popping sound.
2

Add onion (1) and chillies (2 red). Fry (stirring now and then) for a few minutes, until softened and lightly caramelised. Add in cloves (2 garlic) and fresh ginger (1 tbsp) and fry off gently until they both become fragrant and the garlic softens.
3

Stir in garam masala (1 tsp) and fry off for minute (1) stirring the whole time.
4

Add sweet potatoes (450 g) and about water (1 cup). Cover with a lid and cook for about minutes (15) - until the [sweet potatoes] are cooked through.
5

Turn off the heat but do not take the lid off just yet - allow [sweet potatoes] to finish cooking in their own steam for an extra minutes (5).
6

Squash the [sweet potatoes] with a fork/wooden spoon. Sprinkle with juice (0.5 lime) to taste and adjust the amount of salt (0.5 tsp) to taste.
7

Place brown rice flour (140 g), cornstarch (1 tbsp), salt (0.5 tsp) and [pinch ground turmeric] (if using) in a medium mixing bowl.
8

Mix in approximately water (480 ml) to begin with and vegetable oil (2 tsp). Set aside for minutes (10).
9

Give the batter a good mix and check for consistency. It should be runny so you may need to add an extra splash of water to it to achieve this.
10

Heat up a small non-stick pan (mine was 20 cm / 8" in diameter) on a medium heat. Allow it to get hot before brushing its surface with vegetable oil (0.5 tsp). Allow the oil to heat up. Mix the batter really well before pouring each crepe as [brown rice flour] tends to sink to the bottom really quickly.
11

Ladle (do not pour and swivel like you would with regular crepes!) approximately 60 ml / 0.25 cup (if using a 20 cm / 8" size pan) of batter onto the pan in a circular motion, going from the outside of the pan to the middle. If any gaps form, quickly fill them with a little more batter, but be careful not to make the pancakes too thick by ladling too much extra batter on top of the set batter. There should be lots of little holes forming on the surface as soon as the batter hits the hot pan. If they don't form it means that your pan / oil isn't hot enough!
12

Allow the pancake to cook on one side without touching it until the edges become golden and start lifting up gently (approx. [2-3 minutes]). Turn the pancake gently using a large spatula and cook on the other side for [1-2 more minutes]. The longer you cook them the crispier they'll become, but they will lose their flexibility. Adjust the cooking time to your preference. Also be aware of your pan's hot spots - once you flip your pancake, adjust its position on the other side to ensure that there are no raw batter areas.
13

Fill each crepe with [sweet potato] filling and sprinkle with a generous amount of [fresh coriander]. Serve with [thick vegan coconut yogurt] and a dollop of [sour chutney or pickle] on the side.