Tags

, , , , , , , , , , , ,

banner-728-x-90
Official Food Photographer 2013 and 2014

Bombay Dosa

Indian and Vegetarian – a match made in heaven! I love the tangy lemon flavours in the Bombay Potatoes recipe and when I photographed this dish I could hardly wait to tuck in 😉

LRNVW14 Dosa2

Bombay Dosa with Curry Sauce

Serves 4
Preparation time: 25 minutes
Cooking time: 35 minutes

Vegan

For the Pancakes:
100g gram flour
100g rice flour
1 tsp curry paste
Salt and pepper
400ml water
2 tbsp vegetable oil for frying

For the Bombay Potato:
300g potatoes, unpeeled
1 tbsp vegetable oil
1 onion, sliced
1 tbsp curry paste
2 large tomatoes, deseeded and chopped
1 lemon, juice only
Small handful coriander leaves

For the Sauce:
1 tbsp vegetable oil
1 onion, sliced
1 jar curry sauce
1 can chickpeas, drained
Small handful coriander leaves

  1. Mix all of the batter ingredients together and allow to stand while you prepare the filling and sauce.
  2. To make the Bombay potato. Place the potatoes into a pan of boiling water and cook until just tender. Drain and allow to cool slightly then peel and cut into small chunks.
  3. Heat the oil and gently fry the onion for 5 minutes then add the potatoes and curry paste.
  4. After 5 minutes add the tomatoes, lemon juice. Season with salt and pepper then set to one side.
  5. In a separate pan prepare the sauce. Gently fry the onion for 5 minutes then add the curry sauce and chick peas and simmer for 5 minutes then add fresh coriander to taste.
  6. Gently reheat the Bombay potato and keep warm while you make the dosas.
  7. To make the dosa, heat a little vegetable oil in a non-stick frying pan. When hot add a little batter mixture tilting the pan to get an even coverage.
  8. After 1 minute carefully turn and cook the other side.
  9. Repeat with the remaining mixture to make 4 dosas
  10. To serve place a little Bombay potato in the middle of the dosa, add a little fresh coriander and roll. Either spoon a little curry sauce over the top or serve in a separate bowl.
  11. Repeat with the remaining dosas. Finally garnish with a little coriander.
    Recipe © The Vegetarian Society

LRNVW14 Dosa3

During the photo shoot, I thought it may sound a bit crazy to suggest blue for the background of this dish! The lovely Su Taylor, my artistic director from the Vegetarian Society, went along with it and we ended up with a stunning rainbow of colours for this year’s National Vegetarian Week.

LRNVW14 Stirfry3 LRNVW14 Lasagne LRNVW14 Pie LRNVW14 Dosa LRNVW14 Nachos2 LRNVW14 Rhubarbly LRNVW14 Salads

Are you looking for a food photographer who shares your values? During National Vegetarian Week I’m offering a 20% discount for commissioned food photography. For meat-free recipe development, food styling and stunning food images get in touch… I’d love to hear from you.
Web: www.flavourphotos.com
Twitter: @flavourphotos

Advertisements