For the dosas:
250g chickpea flour
1 tsp baking soda
1 tsp black pepper
1 pinch salt
For the filling:
1 sweet potato
1 tbsp ginger, finely chopped
1 red chili, chopped
2 tsp black mustard seeds
1 tsp turmeric
1 bunch spring onions, sliced into rings
½ bunch coriander, chopped
Juice of one lime
1 tbsp olive oil
Salt and pepper
For the mint dip:
125g alternative to yoghurt
½ tbsp coconut milk
2-3 sprigs of fresh mint, chopped
Sweet mango chutney
1. Preheat your oven to 200°C (390°F) upper and lower heat.
2. Peel the sweet potato, potatoes and carrots, chop roughly into large pieces, and spread out on a baking tray. Drizzle with olive oil, and season with salt and pepper. Bake for around one hour until the vegetables are cooked.
3. For the dosa batter, mix the chickpea flour with 500ml water and the baking soda, and leave to rest for at least 30 minutes.
4. In the meantime, prepare the mint dip. Mix the yoghurt alternative with the coconut milk until creamy, season to taste with the chopped mint, and chill.
5. Fry the chili, ginger, mustard seeds and turmeric in a wok until the spices start to release their aromatic scent, and the mustard seeds pop.
6. Mash the baked veg roughly. Add the fried spices, spring onions, lime juice and coriander, mix everything together and season to taste with salt and pepper.
7. In a large pan, cook the dosa batter in vegetable oil, and add the filling.
8. Serve the dosas with the minty alternative to yoghurt, and the mango chutney.