dinner · vegetarian · vegan · dairy-free
Quick potato dosa
A crisp rice-and-semolina crepe that needs no fermenting, rolled around a mustard-seed potato filling.
- Time
- 35min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Boil the diced potatoes until tender, then drain.
-
2
Warm a little of the oil in a pan, let the mustard seeds sizzle with the turmeric for a few seconds, then fold in the potatoes and a pinch of salt.
-
3
Whisk the rice flour and semolina with the water and a pinch of salt into a thin batter.
-
4
Pour thinly onto a hot, oiled skillet and cook until crisp. Spoon the potato over and roll or fold.
