Angela Casley’s dosa recipe is one to add to your repertoire immediately.
Once you’ve mastered the art of a light, crispy dosa, you’ll find yourself making them regularly. Traditionally, rice and urad dal are soaked for hours and blended with water to create the batter. Here, I’ve prepared a quicker
LAMB DOSA
Serves 4-6
Lamb curry
2 Tbsp oil
2 tsp mustard seeds
1 tsp fenugreek
2 tsp ground turmeric
1 onion, chopped
¼ cup grated ginger
4 cloves garlic
1 red chilli, chopped
500g cubed lamb
6 curry leaves
1 large potato, cubed
1 cup beef stock
1 tsp salt
1 cup chopped coriander
Dosa
1 cup rice flour
1 cup ground besan
1 tsp salt
3 cups tepid water
Oil or ghee to cook
To serve
Mango pickle
Chilli garlic (available from supermarkets or make your own by warming 2 tablespoons of oil with 3 chopped garlic cloves and 1 chilli for 5 minutes)
Homemade tomato salsa
- Preheat the oven to 170C.
- Heat the oil in a stovetop and ovenproof dish. Add the mustard seeds, fenugreek, and turmeric, cooking for 2 minutes until fragrant. Stir in the onion, ginger, garlic and chilli until they’re softened. Then, add the lamb and stir until it’s slightly seared.
- Stir in the potato, stock, and salt. Cover and bake for 1.5 hours. Remove and add the coriander.
- For the dosa, combine the rice flour, besan, salt, and water in a blender and blend for 1 minute. Pour it into a bowl and allow it to rest for 1 hour.
- To cook, heat a large non-stick frying pan. Add one tablespoon of ghee or oil and heat until hot. Using a ladle, pour in ½ cup, or a bit more if necessary, of the mixture, swirling with the back of the spoon to cover the base. Cook for 4 to 5 minutes until crispy, with no flipping required.
- Remove it from the pan and fill it with your delicious lamb. Fold it in half and cut it into two pieces.
- Serve with your choice of condiments.
