Fast Recipes

Smoked trout, cucumber and coconut salad with dosai

Australian Gourmet Traveller recipe for smoked trout, cucumber and coconut salad with dosai.

By Lisa Featherby & Alice Storey
  • Serves 4
Smoked trout, cucumber and coconut salad with dosai
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.


  • 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 wholemeal flour (1 cup)
  • 50 gm rice flour (¼ cup)
  • 15 gm ginger, finely grated (3cm piece)
  • 1 long green chilli, finely chopped
  • 1 tsp cumin seeds


  • 1
    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.
  • 2
    Combine trout, cucumber, coriander, coconut, onion, kaffir lime leaves and lime juice in a large bowl and set aside.
  • 3
    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.