Sweet Potato Dosas

method:

• Pour 100g of each flour into a large bowl with 375ml water, and use a whisk to mix the ingredients into a smooth batter. Cover and place in the fridge for at least an hour. It will keep for up to five days.
• Preheat your oven to 220C/450F/Gas 8.
• Chop your sweet potatoes into cubes and drizzle with olive oil, then season with salt and pepper. Cook for 30 minutes or until the sweet potato is soft and caramelized.
• Chop the onion, four garlic cloves, a 2.5-cm piece of ginger, one red chilli (de-seed it first) and the coriander stalks.
• Add some olive oil to a frying pan, then fry two teaspoons each of mustard seeds, fennel seeds and cumin seeds, until they are fragrant.
• Add your chopped onion, garlic, ginger, chilli and coriander. Fry this over a low heat until soft. Add a teaspoon of ground turmeric and the roasted sweet potato. Mix well, semi-mashing the sweet potato.
• Oil a frying pan, pour a ladle of batter into the pan and move your ladle in a circular motion to create a thin pancake.
• Flip and cook the dosa so that both sides are golden-brown and crispy. Repeat with the rest of the mixture.
• Take a dosa, spoon in some sweet potato filling, and finish with a bit of lime juice, more chopped red chilli and some chopped coriander leaves. Enjoy, MOB!