Sharwood's Indian Dosa with Black Lentil Dhal and Onion Salad

Method

Step One

To make the dhal heat the oil in a large pan, add the ginger and garlic and fry for 1 minute, add the water and the Bisto Professional Vegetable Bouillon Powder, Sharwood’s Tikka Masala Cooking Sauce and lentils and leave on a low simmer until needed.  

Step Two

Mix all the ingredients together for the onion salad, cover and place in fridge until needed. 

Step Three

To make the dosa filling, place the mashed potato mix in a bowl.  

Step Four

Heat the oil in a pan over a medium heat. Add chilli flakes, grated ginger, chilli, and turmeric. Fry, moving the spice by shaking the pan regularly. 

Step Five

Pour the spice mix over the potatoes, then gently mix. Taste and season with pepper. Squeeze in the lime juice, add the spring onions and coriander, then mix. 

Step Six

For the batter, add gram flour and plain flour to a large bowl with the bicarbonate soda and cumin seeds. Gradually whisk in the water, to make a loose batter. 

Step Seven

Place a large non-stick frying pan over a medium-high heat and brush with a little oil.  

Step Eight

Using a jug, pour in enough batter to the pan and immediately twist so the batter coats the base of the pan (you will get 10).  

Step Nine

Stack with baking parchment between the layers and reserve until needed.  

Step Ten

To serve, add a few heaped tablespoons of potato filling and gently spread across the dosa. Roll up the dosa and serve with the dhal, minted yoghurt, chutney and wedges of lime for squeezing over.

Tip

When cooking with lentils always check for may contains.