Ingredients
For the filling:
170g FAGE Total
2 baking potatoes, scrubbed
2 sweet potatoes, scrubbed
2 tbsp olive oil
1 dried red chilli, finely sliced
1 fresh red chilli, finely sliced
1cm piece fresh ginger, peeled & finely sliced
2 tsp mustard seeds
1 tsp turmeric
1 lime, halved
4 spring onions, trimmed & finely sliced
3 tbsp coriander, chopped
Sea salt
For the Dosa batter:
130g chickpea gram flour
140g plain flour
½ tsp bicarbonate soda
3 tsp mustard seeds
400-450ml cold water
Olive oil for cooking
For the dip:
250g FAGE Total 0%
3 tbsp coriander, chopped
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Steps
- Prick the baking potatoes and sweet potatoes, wrap in foil and bake in a pre-heated oven, 200°C / 400°F / Gas Mark 6 for approximately 1 hour, until soft.
- Scoop out the flesh of the potatoes, roughly mash and set to one side.
- Heat the olive oil in a frying pan over a medium heat. Add the chillies, ginger, mustard seeds, turmeric and salt and fry until the seeds start to pop. Then, pour the spices over the potatoes and mix together.
- Add the lime juice, yoghurt, spring onions and coriander and mix well.
- To make the batter, mix all of the dry ingredients together in a bowl and gradually whisk in enough water to make a loose batter. Cook the batter using a frying pan and a little olive oil to make the pancakes.
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Mix together the FAGE Total yoghurt and chopped coriander to make the dip.
- Fill the pancakes with the hot potato mixture and serve with the dip, a few sprigs of coriander and lime wedges.
