Potato and Spinach Red Lentil Dosa

Servings: 4 · Prep: 25 min · Cook: 65 min · Total: 330 min

Ingredients

• 1 1/2 cups Dry split red lentils
• 6 cups Water
• 1 1/2 pounds Yukon Gold potatoes
• 8 ounces Fresh spinach
• 1 cup Plain whole-milk dairy yogurt
• 2 each Carrots
• 3 cups Green cabbage
• 1 each Yellow onion
• 3 each Garlic cloves
• 1 teaspoon Cumin seeds
• 1/2 teaspoon Ground turmeric
• 3 tablespoons Fresh lemon juice
• 1/4 cup Canola oil
• 1 1/2 teaspoons Fine salt

Equipment

Oven; Blender; Baking Sheet; Measuring Cups; Measuring Spoons; Knife; Cutting Board; Box grater; Large skillet with lid; Wooden spoon; Fine-mesh strainer; Aluminum foil; Mixing bowls; Pastry brush; Ladle; 12-inch nonstick skillet; food thermometer; Thin-edged turner; oven; blender; baking sheet; measuring cups; measuring spoons; knife; cutting board; box grater; large skillet with lid; wooden spoon; fine-mesh strainer; aluminum foil; mixing bowls; pastry brush; ladle

Steps

1. Soak and drain the lentils. Wash your hands with soap and water. Rinse the lentils in the strainer, then place them in a bowl with the 4 cups soaking water. Cover and refrigerate for 4 hours. Drain thoroughly and discard the soaking water.
   • 1 1/2 cups red lentils
   • 4 cups Water

   Keep the lentils refrigerated during the 4-hour soak.

2. Wash and prepare the vegetables. Before peeling and cutting, rinse the potatoes, carrots, cabbage, and spinach under running water, unless labeled prewashed. Remove damaged areas and dry the produce, especially the spinach. Prepare the vegetables as listed.
   • 1 1/2 pounds potatoes — peeled and diced
   • 8 ounces spinach — roughly chopped
   • 2 Each carrots — coarsely grated
   • 3 cups green cabbage — finely shredded
   • 1 Each yellow onion — finely diced
   • 3 Each garlic cloves — minced
3. Make and chill the slaw. Combine the grated carrots and shredded cabbage in a bowl. Add the lemon juice and the 1/4 teaspoon slaw salt. Toss thoroughly, cover, and refrigerate while preparing the remaining components.
   • 2 Each carrots — coarsely grated
   • 3 cups green cabbage — finely shredded
   • 3 tablespoons lemon juice
   • 1/4 teaspoon salt

   Keep the prepared slaw refrigerated until serving.

4. Blend and adjust the batter. Put the drained lentils in the blender with 1 1/4 cups fresh water and the 1/2 teaspoon batter salt. Blend for 1–2 minutes, stopping to scrape down the sides, until completely smooth. Let stand for 10 minutes while starting the filling. The batter should pour in a continuous ribbon and spread easily, rather than fall in thick dollops. If necessary, blend in water from the reserved 1/4 cup, adding 1 tablespoon at a time. Keep any unused reserved water for adjusting the batter during cooking.
   • 1 1/2 cups red lentils
   • 1 1/4 cups Water
   • 1/2 teaspoon salt

   Stop the blender before scraping down the sides.

5. Cook the aromatic base. Heat the 2 tablespoons filling oil in the large skillet over medium heat. Add the cumin seeds and cook for about 30 seconds, until fragrant. Add the onion and cook for 5–6 minutes, stirring, until softened and lightly golden. Stir in the garlic and turmeric for 30 seconds.
   • 2 tablespoons canola oil
   • 1 teaspoon cumin seeds
   • 1 Each yellow onion — finely diced
   • 3 Each garlic cloves — minced
   • 1/2 teaspoon turmeric

   Add ingredients carefully to the hot oil to reduce splatter risk.

6. Cook the potatoes until tender. Add the potatoes, the 3/4 teaspoon filling salt, and the 1/2 cup potato cooking water. Stir, cover tightly, and reduce the heat to medium-low. Cook for 12–15 minutes, stirring once halfway through, until a knife slides easily into the potatoes.
   • 1 1/2 pounds potatoes — peeled and diced
   • 3/4 teaspoon salt
   • 1/2 cup Water

   Open the covered skillet away from your face to avoid hot steam.

7. Wilt the spinach and finish the filling. Uncover and add the spinach in batches, stirring until each batch wilts. Cook uncovered for 3–5 minutes, until all the spinach is wilted and no liquid pools in the skillet. Lightly crush a few potato pieces with the wooden spoon to help the filling hold together, leaving most pieces intact. Remove from the heat and cover.
   • 8 ounces spinach — roughly chopped
8. Prepare the oven and dosa skillet. Heat the oven to 200°F. Set out the baking sheet and foil for keeping the filled dosas warm. Heat the nonstick skillet over medium heat for about 2 minutes, then reduce to medium-low. Stir the batter. Plan to make 12 dosas, using approximately 1/3 cup batter for each and dividing the batter evenly across the batch.
9. Spread and cook each dosa. For each dosa, brush 1/4 teaspoon of the allocated pancake oil into a very thin film across the skillet. Pour the batter into the center and immediately use the back of the ladle to spread it outward in gentle circles into an 8–9-inch pancake. Drizzle another 1/4 teaspoon oil around its edge. Cook for 2–3 minutes, until the surface looks dry, the underside is golden, and the edges begin to lift. Slide the turner underneath and flip; cook for another 30–60 seconds, until set and cooked through. If the dosa resists lifting, give it another 30 seconds before trying again.
   • 1/2 teaspoon canola oil

   Use care around the hot skillet and oil while spreading and flipping dosas.

10. Fill the dosas and finish the batch. Spoon one-twelfth of the filling over one half of the dosa, fold it over, and transfer to the baking sheet. Keep warm in the oven, loosely covered with foil. Repeat with the remaining batter, filling, and pancake oil, allowing 1/2 teaspoon oil total per dosa. Stir the batter before each pancake. If it thickens, add any remaining reserved thinning water 1 tablespoon at a time. If the batter sets before you can spread it, lift the skillet off the heat for 20–30 seconds before pouring the next portion; if the pancakes remain pale, increase the heat slightly.
    • 1 tablespoon + 2 1/2 teaspoons canola oil

    Use oven mitts when handling the hot baking sheet and skillet.

11. Serve with yogurt and slaw. Toss the slaw again. Serve three filled dosas per person, dividing the entire slaw and the 1 cup yogurt equally among all four portions.
    • 1 cup yogurt

    Keep the yogurt and slaw refrigerated until serving.

https://plumtally.com/recipes/potato-and-spinach-red-lentil-dosa-r3p6emue6zxs