SRI LANKAN FARMER’S BREAKFAST DOSA

Dosa is a staple in Sri Lankan cuisine, and for good reason. Traditionally a breakfast food, this delicately-spiced, crispy-edged stuffed pancake is an ideal start to the day.

ingredients: potato mixture

• 4 small white potatoes

• 1 yellow onion

• 2 cloves garlic

• 2 sprigs of curry leaves (or 3 teaspoons powder) 

• 1 teaspoon turmeric

• 1 teaspoon curry powder 

• Pinch of chilli flakes

• Salt and pepper, to taste 

• Vegetable oil, for frying

ingredients: pancake butter

•  1 1/2 cups (225g) self-raising flour 

• 1 1/2 cups (300ml) milk

•  1 teaspoon sugar

method

1. Peel and chop the potatoes into large chunks.

2. Boil the chopped potatoes in a pot of water until soft; drain and roughly mash with a fork.

3. While the potatoes are boiling, peel and finely slice the onion.

4. Add 2 tablespoons of oil to a shallow frying pan and sauté the onion and garlic over a medium- high heat until translucent; add the curry leaves (or powder) and the rest of the spices and cook for a further minute or two.

5. Add the mashed potatoes to the pan and mix through, then remove from the heat. Season with salt and pepper.

6. To prepare the pancake batter, mix all the ingredients together in a bowl until a smooth, runny consistency is achieved, just a bit thicker than a crêpe batter (if too thick, add extra milk a teaspoon at a time).

7. Heat 1–2 tablespoons of oil in a shallow frying pan on a high heat; pour in half the batter and cook until bubbles start appearing (barely a minute); flip and do the same to the other side.

8. Turn the heat down low and cover half the pancake with half of the potato mix, then fold the other half of the pancake over the top; remove from the pan and keep covered to stay warm.

9. Repeat with other half of the pancake and potato mixture.

SERVES:

2

NOTES:

Replace the milk in the pancake batter with soy or almond milk for a vegan version. Also, Dosa are traditionally served with chutney, sambar or pickles on the side.