Fresh Coriander, Ginger and Chilli Dosa

, from Issue #12. August, 2015
Photography by Aaron McLean.
Fresh Coriander, Ginger and Chilli Dosa

Serves: 4-6


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


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.