Sweet potato masala dosa with coconut raita - Good Food Middle East

Name: Sweet potato masala dosa with coconut raita - Good Food Middle East
Ingredients: 100g gram flour; 100g plain flour; 200ml milk; 4 sweet potatoes (about 750g/1lb 10oz), peeled and chopped into small cubes; 3 tbsp vegetable or sunflower oil; 2 tsp black mustard seeds; 2 tsp fennel seeds; 2 tsp cumin seeds; 1 fat red chilli, chopped (deseeded if you don't like it too hot); 1 large onion, halved and thinly sliced; 4 garlic cloves, crushed; thumb-sized piece ginger, peeled and finely chopped; small bunch coriander, stalks only, finely chopped (save the leaves for the raita); 2 tbsp fresh or dried curry leaves; 1 tsp ground turmeric; 1 tsp ground coriander; Indian chutneys and pickles to serve; 200g fresh coconut, coarsely grated; 125g pot coconut yogurt (I used CoYo); small bunch coriander, leaves only, finely chopped (reserve a few leaves to serve); zest 1 lime, juice of ½ , the other ½ cut into wedges to serve

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These savoury Indian pancakes are traditionally eaten for breakfast or as a tasty snack. Our vegetarian spiced sweet potato filling is complemented with cooling

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Ingredients

100g gram flour
100g plain flour
200ml milk
4 sweet potatoes (about 750g/1lb 10oz), peeled and chopped into small cubes
3 tbsp vegetable or sunflower oil
2 tsp black mustard seeds
2 tsp fennel seeds
2 tsp cumin seeds
1 fat red chilli, chopped (deseeded if you don't like it too hot)
1 large onion, halved and thinly sliced
4 garlic cloves, crushed
thumb-sized piece ginger, peeled and finely chopped
small bunch coriander, stalks only, finely chopped (save the leaves for the raita)
2 tbsp fresh or dried curry leaves
1 tsp ground turmeric
1 tsp ground coriander
Indian chutneys and pickles to serve
200g fresh coconut, coarsely grated
125g pot coconut yogurt (I used CoYo)
small bunch coriander, leaves only, finely chopped (reserve a few leaves to serve)
zest 1 lime, juice of ½ , the other ½ cut into wedges to serve