Food

A Sri Lankan breakfast recipe

The classic Sri Lankan spiced, potato-stuffed masala dosa gets a contemporary twist by Lentil As Anything's head chef.

Written by Dipesh Mainali
  • Serves: 4

Ingredients

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.





  • Dosa batter





What to do

    1. To make the filling Boil the potatoes in a saucepan of water until soft, then drain and mash.

    2. In a frying pan, sauté the onion and garlic in the olive oil. Add the curry leaves and remaining spices, allowing them to cook for a few minutes. Add the mashed potato and mix, then take off the heat. Season with salt and pepper to taste.

    3. For the dosa batter Mix all the ingredients in a bowl until a smooth, runny consistency, just a bit thinner than pancake batter, is achieved, adding more soy milk if needed.

    4. To cook the dosa Heat 1–2 tablespoons of oil in a frying pan. Pour in a quarter of the batter and cook each side until golden brown. Cover half the pancake with a quarter of the potato mix, then fold to enclose. Remove the pancake from the frying pan, and repeat with remaining batter and filling.

    5. Heat 1–2 tablespoons of oil in a frying pan. Sauté the mushrooms, tomatoes and spinach, and serve alongside the dosa. Enjoy!

Written by Dipesh Mainali

Previous article

Spring quinoa risotto recipe

Next article

Sticky date pancake recipe

Related articles

Subscribe to receive the best from Live Better every week. Healthy recipes, exercise tips and activities, offers and promotions – everything to help you eat, move and feel better.

 

By clicking sign up I understand and agree to Medibank's privacy policy

Thanks for subscribing. You’re on the road to a better, healthier version of you!