Red Lentil Dosa

Serves: 4
GF, DF, RSF

Ingredients:

FOR THE DOSA
1 cup MCKENZIE’S Australian Red Split Lentils, soaked overnight and drained
2 teaspoon MCKENZIE’S Chickpea Flour
1/2 teaspoon MCKENZIE’S Himalayan Pink Rock Salt
Olive oil, for frying

FOR THE POTATOES
500g baby chat potatoes, cut into small 1-inch chunks
2 tablespoons olive oil
1 heaped teaspoon of curry powder
1/2 teaspoon MCKENZIE’S Himalayan Pink Rock Salt

TO FINISH
1/4 cup MCKENZIE’S Coconut Flakes
1 cup plain Greek yoghurt
Juice and zest of 1 lemon
1/4 bunch fresh coriander leaves, torn, to garnish
1 tsp dried chilli flakes, optional, to garnish

Method: 

Get started by preheating your oven to 200°C and line a large baking tray with baking paper. 

Dice your potatoes into 1-inch chunks, then place in a bowl and coat with olive oil. Use your hands to get all-over coverage. Then add the curry powder, salt and mix well to combine. Transfer to the oven, leaving some space between each potato for extra crispiness and bake for 30-35 minutes.

Meanwhile, for the red lentil dosa, add the soaked lentils, chickpea flour and salt to a powerful food processor or blender with 300 ml of filtered water and blitz until you have a thin wet batter, similar to that of crepes, add more water if it’s too thick. Working in batches, heat a large fry pan with olive oil and pour a 1/4 of the batter into the hot pan, spreading it out to the edges, and fry for 3-4 minutes or until golden brown, thin and crispy. Repeat with the remaining batter until you have 4 equal-sized dosa. You can keep the cooked dosa in an oven on low heat to keep them warm.

Just prior to the potatoes being cooked, add the coconut flakes to the tray and return to the oven for 4-5 minutes to go golden brown. This is a good time to whisk together the yogurt, some of the roughly torn coriander and the lemon juice and zest.

To serve, lay your dosa on a plate, top with the crispy Indian spiced potatoes, dress with some of the zesty lemon yogurt, and top with dried chilli flakes if using and any leftover fresh coriander. Wrap up and enjoy.