Jamie Oliver Stuffed Dosa with Spiced, Smashed Sweet Potatoes

This Jamie Oliver Stuffed Dosa with Spiced, Smashed Sweet Potatoes is a crispy and flavorful recipe, which uses sweet potatoes and mustard seeds. It’s a no-fuss take on the classic, ready in about 1 hour 40 minutes.

Jamie Oliver Stuffed Dosa with Spiced, Smashed Sweet Potatoes Ingredients

• 2 baking potatoes
• 2 sweet potatoes
• 1 dried red chilli
• 1 fresh red chilli
• 1cm piece of fresh ginger
• olive oil
• 1½ teaspoons mustard seeds
• 1 teaspoon turmeric
• 4 spring onions
• a few sprigs of fresh coriander
• 1 lime

Dosa Batter

• 1 cup gram flour
• 1 cup plain flour
• ½ teaspoon bicarbonate of soda
• 2½ teaspoons mustard seeds

How To Make Jamie Oliver Stuffed Dosa with Spiced, Smashed Sweet Potatoes

1. Bake the potatoes: Preheat oven to 200°C/400°F/gas 6. Scrub and prick potatoes and sweet potatoes. Bake for 1 hour until soft.
2. Mash the potatoes: Cut open and scoop out the flesh. Roughly mash the mixture.
3. Cook the spices: Crumble dried chilli, slice fresh chilli, and chop ginger. Heat 1 tablespoon of oil in a pan, add chillies, ginger, mustard seeds, turmeric, salt, and pepper. Cook until mustard seeds pop.
4. Mix the filling: Slice spring onions, chop coriander. Pour spice mix over mashed potatoes. Season to taste, add lime juice, spring onions, and coriander. Mix well.
5. Make dosa batter: In a large bowl, combine gram flour, plain flour, bicarb, mustard seeds, and salt. Gradually whisk in about 400ml water to make a loose batter.
6. Cook the dosa: Heat 1 teaspoon oil in a non-stick pan, wipe out excess. Add batter, swirl to coat. When bubbles form and moisture cooks off, add filling. Spread gently.
7. Roll and serve: Once crispy, roll the dosa in the pan. Serve hot with minted yoghurt, chutney, and lime wedges.
8. Recipe Tips
9. How to make dosa crispy: Use a well-heated non-stick pan and spread the batter thinly. Wait for bubbles and a dry top before flipping or rolling.
10. Can I prep the filling ahead of time? Yes, you can make the filling a day in advance and store it in the fridge until ready to use.
11. What flour can I substitute for gram flour? Chickpea flour or besan is ideal, but if unavailable, you can use all-purpose flour with a pinch of turmeric for color.
12. How spicy is this dish? The spice level is medium; adjust the fresh and dried chilli to your taste.
13. Can I freeze the batter? It’s best made fresh, but you can refrigerate it for 1-2 days. Stir well before using.

What To Serve With Stuffed Dosas

These dosas are great on their own, but even better with sides:

• Minted yogurt
• Mango or tamarind chutney
• Lime wedges
• Pickled onions
• Fresh cucumber salad

How To Store Stuffed Dosas

Refrigerate: Store leftover filling and cooked dosas separately in airtight containers for up to 3 days.

Freeze: The filling can be frozen for up to 1 month. Thaw overnight in the fridge and reheat before using.

Stuffed Dosa Nutrition Facts

Calories: 430

Fat: 6.3g

Saturated Fat: 0.8g

Sugars: 7.5g

Salt: 0.8g

Protein: 16.5g

Carbs: 90g

Fibre: 9.4g

FAQs

Can I make these dosas gluten-free?
Yes, just replace the plain flour with more gram flour or a gluten-free flour blend.

Why are my dosas sticking to the pan?
Make sure your pan is non-stick, well-heated, and that you wipe away excess oil before adding batter.

Can I use only sweet potatoes?
Yes, you can use just sweet potatoes if you prefer a sweeter, softer filling.

How do I reheat leftover dosas?
Reheat them in a dry pan over medium heat until warm and crisp again.

What if I don’t have mustard seeds?
You can skip them, but they add a great crunch and flavor. Try substituting with cumin seeds.