Light & Crispy South Indian Dosas

Light & Crispy South Indian Dosas

Light & Crispy South Indian Dosas
I had a craving and have been perfecting a recipe for light and crispy South Indian style dosas at home. I think I've got it! I've been using The Spice Trading Company Gourmet Dip and Seasoning Mixes. I dipped my crispy dosas in the Magical Mint and Coriander blend made into a dip. I blended 1/2 packet with 125gms natural plain yoghurt for a perfect accompaniment! Crispy, lacy dosas for people who love Indian food but find it hard to get the right ingredients. These dosas are gluten free. Perfect for snacks, dipping into chutneys and as an accompaniment for curries.
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 1/2 cup buckwheat flour
  2. 1/2 cup rice flour
  3. 1/4 cup plain yoghurt
  4. 1 tbsp coconut oil
  5. 1 cup carbonated water
  6. 1 tsp flaky sea salt
  7. 1 green jalapeno chilli, finely chopped
  8. 2 tbsp coriander, finely chopped
  9. 1 spring onion, finely chopped
  10. 1/2 tsp cumin seeds
  11. 1 tbsp chia seeds
Instructions
  1. Add the buckwheat flour, rice flour, yoghurt, coconut oil and water to a blender. Mix well and check the consistency of the batter. It should be like double cream. Add more water, 1 tablespoon at a time if needed.
  2. Add the salt, chopped chilli, coriander, onion, cumin & chia seeds. Stir to combine and let this mixture rest for about 15 minutes. Check again the consistency and add a little water if thickened too much.
  3. Heat a large griddle or frying pan until smoking hot. Pour a ladle of batter in a circular motion and turn the pan to allow it to spread out as much as possible yet still stay together.
  4. Cook for 3-5 minutes on this side, then flip for another minute on the other side. Set aside on a plate while you cook the other dosas.
Notes
  1. If you don't have buckwheat flour, you can easily grind whole buckwheat kernels in a food processor. If you can't find buckwheat, then you could use oats (and grind them down as well). The end result will not be as crispy though.
  2. These dosas can be made in advance then heated up in a skillet right before serving.
Adapted from http://www.eatwhatweeat.com/
The Spice Trading Company https://www.thespicetradingcompany.com.au/
Mini Meatballs with a Magical Mint

Mini Meatballs with a Magical Mint & Coriander Dipping Sauce

Mini Meatballs with a Magical Mint & Coriander Dipping Sauce
Serves 4
So quick and easy and another kid's favourite!
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 1 sachet Magical Mint & Coriander Seasoning Mix
  2. 1 smoked garlic clove
  3. 1/2 red onion
  4. 500g pork mince
  5. 40g stale bread in pieces
  6. Milk
  7. 2 eggs
  8. 125-250g Greek yoghurt unsweetened
  9. Olive Oil
  10. Butter
Instructions
  1. Soak the bread in milk in a small bowl and set aside.
  2. Finely dice the garlic and red onion. Add the pork mince, 2 eggs and mix. As an option 1/2 sachet of the Magical Mint and Coriander Seasoning Mix can be added for flavour.
  3. Squeeze the milk out of the bread and add bread to the pork mixture. Discard the milk.
  4. Roll the mixture into even sized balls with oiled hands.
  5. Place directly into a frying pan with butter and oil over a medium heat turning until cooked through and golden.
  6. Dipping Sauce
  7. Use 1/2 - 1 sachet Magical Mint & Coriander Seasoning Mix to 125-250gms Greek yoghurt and allow to sit for 30mins or more in the refrigerator. Depending on how much dipping sauce is required will depend on how much of the sachet is used.
The Spice Trading Company https://www.thespicetradingcompany.com.au/