Dosa with Kale, Roast Tomatoes, Raita and Fried Egg - Recipe by Professor Luigi Fontana
Ingredients
Dosa:
900mL water
330 g brown rice
190 g red lentils
1 tsp fenugreek, ground
1 tsp cumin seeds
1/2 tsp turmeric
1 tsp salt
Extra virgin olive oil
Filling:
12 cherry tomatoes
220 g kale
3 French eschalots
2 garlic cloves
1 Tbs extra virgin olive oil
1/2 tsp Madras curry powder
1/2 Tbs lime juice
Salt to taste
4 eggs (optional)
Coriander (cilantro) leaves
Raita:
7 mint leaves
1 small green chilli, deseeded
1/2 Lebanese cucumber
1/4 tsp ground cumin
200 g low-fat Greek yoghurt
Salt and pepper to taste
Method
Wash the rice and lentils, then soak in plenty of water for about 5–6 hours. Drain well and combine with the remaining dosa ingredients in a food processor. Blend until you reach a creamy consistency. Place the batter in a bowl, cover and leave at room temperature for fermentation overnight (10–12 hours).
The next day, preheat the oven to 150 C. In a small bowl, toss the cherry tomatoes with a little olive oil, salt and pepper. Place on a lined baking tray and roast for 20 minutes, until soft but still holding their shape. Set aside.
In the meantime, prepare the raita. Finely chop the mint and chilli. Finely grate the cucumber and squeeze all the water from it using a cloth or in a sieve. Combine the mint, chilli, cucumber and cumin with the yoghurt in a bowl. Season to taste and mix well. Cover and refrigerate until ready to use.
Prepare the kale by removing the central stems from the leaves. Wash and dry the leaves well and cut into 5 mm slices. Finely slice the eschalots and mince the garlic.
Place a large frying pan on high heat with 1 tablespoon of olive oil. Once hot add the kale and eschalot. Toss for about 1–2 minutes or until almost wilted. Add the garlic, curry powder, lime juice and salt and continue cooking for a further minute. Remove from the heat and keep warm.
To cook the dosa, heat a 30 cm non-stick frying pan over a high heat. Very lightly oil the pan with a few drops of oil spread with a paper towel. Once hot, pour half a cup of batter into the pan. Tilt the pan and swirl the batter to evenly coat the base. Cook until it starts to come away at the edges and the top is set. Flip the dosa, cook for another 5–10 seconds and place on a serving plate. Repeat, making a stack, using up all the batter. Cook the eggs, if using, in the same frying pan.
To serve, divide the kale mix and cherry tomatoes amongst the dosa, top with raita and coriander leaves. Add a fried egg (if using), fold the dosa closed and enjoy.
