Fresh Coriander, Ginger and Chilli Dosa
Photography Aaron McLean.
Serves: 4-6
INGREDIENTS
2 cups semolina flour or 1 cup of flour and 1 cup of fine semolina
½ teaspoon salt
1 red chilli, seeded and finely chopped
1 tablespoon grated fresh ginger
2 tablespoons roughly chopped coriander
1 cup plain yoghurt
2 cups warm water
METHOD
Serve with Spicy Dahl and Eggplant.
Mix the semolina flour, salt, chilli, ginger and coriander in a bowl. Combine the yoghurt and warm water and whisk into the flour a little at a time until you have a smooth batter. Cover and rest the batter for 1 hour.
Heat the flat side of a ridged grill or a non-stick pan until hot. Lightly brush with a little oil and pour in ⅓ cup of batter. Using the back of a spoon spread the batter to cover the gaps and make a large thin crepe, about 25 cm in diameter. Cook until golden then flip to cook the other side for another 1-2 minutes. If the batter thickens, thin with a little water.
Cover and keep the dosa warm until all the batter is used. Makes 12-14
To serve: Place the dahl in a serving bowl and top with a spoonful of yoghurt and the remaining fried spice mixture. Serve with extra yoghurt and the dosa or purchased warm naan bread.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.