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Photo of Sweet potato dosa with curried slaw by WW

Sweet potato dosa with curried slaw

11
Points® value
Total Time
40 min
Prep
25 min
Cook
15 min
Serves
4
Difficulty
Easy
Dosa’s are Indian pancakes which are usually filled with a soft potato mixture flavoured with chilli and spices

Ingredients

Tesco Gram Flour

75 g

Plain White Flour

75 g

Bicarbonate of Soda

¼ teaspoon(s), level

Salt

1 pinch, pinch

Mustard Seeds

1 teaspoon(s), level

Calorie controlled cooking spray

4 spray(s)

Sweet potato, raw

650 g, peeled and chopped

Leek

2 medium, trimmed and thinly sliced

Olive Oil

½ teaspoon(s)

Root Ginger

1 inch slice(s), peeled and finely diced

Chilli, green or red

1 individual, de-seeded and finely diced

Spring Onions

8 medium, trimmed and sliced

Turmeric

¼ teaspoon(s)

Coriander, fresh

15 g, roughly chopped

Garam Masala

1 teaspoon(s), level

Low Fat Natural Yogurt

3 tablespoon(s)

Cucumber

¼ individual, extra large, grated

Mint, Fresh

10 g, chopped

Cabbage

400 g, red

Carrots, raw

1 medium, grated

Spring Onions

4 medium, chopped

Mustard Seeds

2 teaspoon(s), level

Olive Oil

2 teaspoon(s)

Lemon

½ zest(s) of 1

Lemon Juice, Fresh

2 tablespoon(s)

Instructions

  1. Place the flours, bicarbonate of soda, salt and mustard seeds in a bowl and gradually whisk in 300ml water until you have a loose batter. Leave to stand. Mix together the ingredients for the raita and then the slaw and set aside.
  2. Place the sweet potato and leeks into a steamer or a colander over a pan of boiling water and steam for 8–10 minutes or until the sweet potato is tender.
  3. Meanwhile, heat the olive oil in a frying pan and cook the ginger, chilli and spring onions for 2–3 minutes before stirring in the turmeric and cooking for a further minute. Add the cooked sweet potato and leeks and roughly mash with a fork. Stir in the chopped coriander. Set the mixture aside to keep warm while you cook the dosas.
  4. Mist a large non-stick frying pan with cooking spray and add a ladleful of the batter, swirling the pan to cover it completely. Cook until the edges start to curl and come away from the pan.
  5. Slide from the pan and spread a quarter of the sweet potato mixture over the pancake, then roll it up to enclose the filling. Keep warm while you cook and prepare the remaining ingredients in the same way to make four dosas. Serve with the raita and the slaw.

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