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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.