Food

A Sri Lankan breakfast recipe

The classic Sri Lankan spiced, potato-stuffed masala dosa gets a contemporary twist.

Written by Dipesh Mainali
  • Serves: 4

Ingredients

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  • 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

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