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Creamy Curry Potato Dosas

Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients

12 oz dosa batter

Potato Filling

  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • ½ onion diced
  • 1 clove garlic crushed and minced
  • ½ tsp salt
  • 4 yukon gold potatoes cut into ¼ inch pieces

Curry Cashew Cream

  • ½ cup raw cashews soaked in hot water for 30 minutes
  • 1 tbsp white wine vinegar
  • 2 tbsp nutritional yeast
  • ½ tsp ground cumin
  • ½ tsp salt
  • 2 tbsp water
  • 1 tsp curry powder

Chives, for topping

Instructions

Potato Filling

  1. Place a pan over medium heat. Once hot, add some olive oil and add in mustard seeds. Saute for 1 minute, then add the cumin seeds and saute 1 more minute.
  2. Add onion and saute 1-2 minutes until they begin to turn translucent.
  3. Add the potatoes and let sit for about 5 minutes until they turn golden brown. Scrape them up and mix them around. Continue to stirfry them until they are fully cooked.

Curry Cashew Cream

  1. Soak the cashews in hot water for 30 minutes.
  2. Drain the water from the cashews and place them into a high speed blender or food processor. Add remaining ingredients and blend until smooth.

Assembly

  1. Cook dosa per instructions on batter.
  2. Lay down a dosa and spread the curry cashew cream on 1 half, then add the desired amount of potatoes.
  3. Fold the dosa and top with chopped chives.