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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.