Quick dosas with spicy potato filling recipe
 Dosas are Indian pancakes often filled with spicy potatoes and served with fresh chutney or sambar. This recipe is quick, easy and vegan-friendly. Each serving provides 234 kcal, 8g protein, 32g carbohydrates (of which 4g sugars), 7.5g fat (of which 2.5g saturates), 4g fibre and 0.6g salt. 500g/1lb 2oz potatoes, peeled and cut into 15mm/½in pieces2 tbsp sunflower oil1 tsp black mustard seeds1 tsp chilli powder2 tsp cumin seeds2 tsp sesame seeds8–10 fresh curry leaves (optional)1 tsp ground cumin1 tsp turmeric ½ lemon, juice only large handful fresh coriander (leaves and stalks), choppedsalt 500g/1lb 2oz potatoes, peeled and cut into 15mm/½in pieces 2 tbsp sunflower oil 1 tsp black mustard seeds 1 tsp chilli powder 2 tsp cumin seeds 2 tsp sesame seeds 8–10 fresh curry leaves (optional) 1 tsp ground cumin 1 tsp turmeric ½ lemon, juice only large handful fresh coriander (leaves and stalks), chopped salt 150g/5½oz gram flour (besan or chickpea flour)75g/2¾oz plain flour1 tsp baking powdersunflower oil, for greasing 150g/5½oz gram flour (besan or chickpea flour) 75g/2¾oz plain flour 1 tsp baking powder sunflower oil, for greasing 3 tbsp chopped fresh coriander leaves3 tbsp chopped fresh mint leaves1 tsp caster sugar150g/5½oz coconut yoghurt½ lime, juice only freshly ground black pepper 3 tbsp chopped fresh coriander leaves 3 tbsp chopped fresh mint leaves 1 tsp caster sugar 150g/5½oz coconut yoghurt ½ lime, juice only freshly ground black pepper Method To make the filling, cook the potatoes in a large saucepan of lightly salted boiling water for 8–10 minutes or until tender. Drain and set aside.Heat the oil in a large frying pan and add the spices. Stir-fry for 2 minutes, then add the potatoes. Season with salt and stir-fry for 4–5 minutes until well coated. Remove from the heat and add the lemon juice and chopped coriander. Set aside.To make the dosas, whisk the flours and baking powder together with 300ml/10fl oz water in a large jug to make a runny batter (it should be thinner than a pancake batter so add more water if needed). It should be quite runny because you need to spread it fairly thinly.Lightly grease a non-stick frying pan with the oil and wipe any excess with kitchen paper. Place over a medium–high heat, then add a ladleful of the batter and swirl to coat the base of the pain fairly thinly, like a crêpe. Cook for 3–4 minutes until the top is set and the bottom is very lightly golden. Remove from the pan and place on a plate. Spoon some of the filling down the centre and fold over. Repeat with the remaining batter and filling until there are eight filled dosas.To make the chutney, blitz the coriander, mint, sugar and coconut yoghurt with some pepper in a food processor or blender until well blended. Add the lime juice just before serving. Serve the filled dosas with the chutney. To make the filling, cook the potatoes in a large saucepan of lightly salted boiling water for 8–10 minutes or until tender. Drain and set aside. To make the filling, cook the potatoes in a large saucepan of lightly salted boiling water for 8–10 minutes or until tender. Drain and set aside. Heat the oil in a large frying pan and add the spices. Stir-fry for 2 minutes, then add the potatoes. Season with salt and stir-fry for 4–5 minutes until well coated. Remove from the heat and add the lemon juice and chopped coriander. Set aside. Heat the oil in a large frying pan and add the spices. Stir-fry for 2 minutes, then add the potatoes. Season with salt and stir-fry for 4–5 minutes until well coated. Remove from the heat and add the lemon juice and chopped coriander. Set aside. To make the dosas, whisk the flours and baking powder together with 300ml/10fl oz water in a large jug to make a runny batter (it should be thinner than a pancake batter so add more water if needed). It should be quite runny because you need to spread it fairly thinly. To make the dosas, whisk the flours and baking powder together with 300ml/10fl oz water in a large jug to make a runny batter (it should be thinner than a pancake batter so add more water if needed). It should be quite runny because you need to spread it fairly thinly. Lightly grease a non-stick frying pan with the oil and wipe any excess with kitchen paper. Place over a medium–high heat, then add a ladleful of the batter and swirl to coat the base of the pain fairly thinly, like a crêpe. Cook for 3–4 minutes until the top is set and the bottom is very lightly golden. Remove from the pan and place on a plate. Spoon some of the filling down the centre and fold over. Repeat with the remaining batter and filling until there are eight filled dosas. Lightly grease a non-stick frying pan with the oil and wipe any excess with kitchen paper. Place over a medium–high heat, then add a ladleful of the batter and swirl to coat the base of the pain fairly thinly, like a crêpe. Cook for 3–4 minutes until the top is set and the bottom is very lightly golden. Remove from the pan and place on a plate. Spoon some of the filling down the centre and fold over. Repeat with the remaining batter and filling until there are eight filled dosas. To make the chutney, blitz the coriander, mint, sugar and coconut yoghurt with some pepper in a food processor or blender until well blended. Add the lime juice just before serving. Serve the filled dosas with the chutney. To make the chutney, blitz the coriander, mint, sugar and coconut yoghurt with some pepper in a food processor or blender until well blended. Add the lime juice just before serving. Serve the filled dosas with the chutney.