Dosa with potatoes and chickpeas in curry sauce

Votes: 3

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 490, total fat 15 G., saturated fats 3 G., proteins 14 G., carbohydrates 75 G., fiber 12 G., cholesterol 26 mg, sodium 806 mg, sugar 17 G.

Dosa, or dosai, is a South Indian dish typically served for breakfast. These thin pancakes are filled with a hearty filling. For the dosa filling in this recipe, potatoes are simmered with chickpeas in a sauce made with tomatoes, curry powder, onions, and spicy jalapeño. A generous amount of spinach and cilantro imbues the potato filling with a refreshing flavor, juiciness, and healthy fiber. To serve, spoon the potato-chickpea mixture into the center of the pancake and fold it loosely over the sides. Dosas are a great way to use up leftover cold pancakes. Serve with mango chutney.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 baked pancakes with a diameter of 30 cm.
3 tablespoons extra-virgin olive oil
1 tbsp Madras curry powder
1 sweet onion, chopped
1 jalapeño, seeded and chopped
4 plum tomatoes, chopped
2 large Yukon Gold potatoes, peeled and diced
280 g spinach (about 8 cups)
1 can (425 g) canned chickpeas, rinsed
0.5 cup fresh cilantro, chopped + extra for serving
Lime wedges and mango chutney, to serve

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pancakes, potato, chickpeas, spinach, plum tomatoes, jalapeno pepper, curry

Cooking the dish according to the recipe:

Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the curry powder and cook, stirring, until the spices are toasted, about 30 seconds. Add the onion and jalapeño and cook, stirring, until the onion softens, about 5 minutes. Add the tomatoes, 1 teaspoon of salt, and a few grinds of black pepper. Cook until the tomatoes have softened and most of the liquid has evaporated, about 8 minutes.
Reduce heat to medium. Add potatoes and 1 cup water. Cover and simmer until potatoes are tender but not falling apart, about 15 minutes.

Add the spinach, chickpeas, and cilantro and cook until the spinach is wilted and the chickpeas are heated through, about 5 minutes. Fold the pancakes in half and top with the potato mixture; fold the sides in to enclose the filling. Serve with lime wedges and chutney, and garnish with more cilantro.

Categories: