Smoked trout, cucumber and coconut salad with dosai

There are many varieties of dosa, and most require the batter to ferment overnight. We've adapted a godhuma dosa recipe because these require no fermentation, making them ideal for speedy dinners. For a super-fast meal, you could buy ready-made dosai or roti from select Asian grocers.

You'll need

400 gm smoked trout, coarsely flaked, bones removed 2 Lebanese cucumbers, halved, coarsely chopped 2 cups (loosely packed) coriander 25 gm shredded coconut ½ Spanish onion, thinly sliced 2 kaffir lime leaves, thinly sliced, plus extra to serve Juice of 1½ limes 1 tbsp vegetable oil To serve: cos leaves (optional)   Green chilli dosai 160 gm (1 cup) wholemeal flour 50 gm (¼ cup) rice flour 15 gm (3cm piece) ginger, finely grated 1 long green chilli, finely chopped 1 tsp cumin seeds


  • 01
  • For green chilli dosai, combine flours, ginger, chilli and cumin seeds in a large bowl, then whisk in 430ml water, season to taste, whisk to combine and set aside.
  • 02
  • Combine trout, cucumber, coriander, coconut, onion, kaffir lime leaves and lime juice in a large bowl and set aside.
  • 03
  • Heat ½ tsp oil in a large frying pan over high heat. Add 2 tbsp dosa batter, swirl to coat base thinly, cook until golden (1 minute), then turn and cook until crisp (1 minute). Transfer to a serving plate, cover with foil to keep warm and repeat with remaining oil and batter. Serve with smoked trout salad, cos leaves and extra kaffir lime leaves.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Dec 2013

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