Fried egg dosa with potato curry


You'll need

1 kg sebago potatoes, coarsely chopped 50 gm ghee, plus extra, melted, for brushing 4 golden shallots, thinly sliced 2 long green chillies, thinly sliced 1 garlic clove, finely chopped 2 tsp brown mustard seeds 2 sprigs curry leaves 8 eggs To serve: finely grated fresh coconut, coriander sprigs and lime wedges   Dosa 220 gm (1½ cups) basmati rice, rinsed 100 gm (½ cup) chana dhal (see note), rinsed 1 tsp fenugreek seeds

Method

  • 01
  • For dosa, place rice and lentils in a bowl and add cold water to cover by 5cm. Soak overnight, drain, then process to a slightly grainy paste in a food processor, adding 60ml water as you go. Place in a bowl and whisk in enough water until batter thickly coats the back of a spoon, then add fenugreek seeds. Season to taste with sea salt, cover and set aside at room temperature to ferment (10-12 hours; small bubbles will develop on surface). Batter will keep refrigerated for 8 days.
  • 02
  • Place potato in a saucepan, cover with cold salted water, bring to the simmer over high heat and cook until tender (15-20 minutes). Drain and set aside. Heat ghee in a large frying pan over medium-high heat, add shallot, chilli and garlic and stir occasionally until caramelised (5-6 minutes). Add mustard seeds and curry leaves, cook until fragrant (1 minute), then add potato, stir occasionally until golden (5-6 minutes) and season to taste. Keep warm.
  • 03
  • Heat a frying pan over medium-high heat and brush with ghee. Add 80ml dosa batter and spread with the base of a ladle to form a thin pancake. Drizzle with a little more ghee and cook until almost set on top (1-2 minutes), then turn, cook until set (1 minute), transfer to a plate and repeat with remaining batter.
  • 04
  • Heat a little ghee in a separate frying pan over medium heat and fry eggs in batches until cooked to your liking. Serve dosa topped with potato curry, eggs, coconut and coriander and with lime wedges on the side.
Note Chana dhal are split yellow lentils available from select Indian grocers.

This recipe is from the April 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

Hoppy IPA.

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

15 (shameless) chocolate recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Sexy salad recipes

recipes

conversion tool