Ekadasi Dosa with Coconut Chutney and Potato Sambar- vegan, gluten free

This dish manages to capture some contrasting textures and flavours despite the fact it is made from a limited selection of ingredients.

There's something so satisfying about dipping chunks of crispy-at-the-edges dosa into peppery sambar with soft chunks of potato and parsnip, and mopping up clouds of gingery sweet coconut chutney- when my husband gets inspired, he really gets inspired! This is what I came home to today, so despite the fact it is an Ekadasi (a no-grains fast, and often hard to do a day's work on the very limited fare) we managed to eat something other than jacket potato. Granted, I did roll up my sleeves and make the chutney, but the entire concept is my husband's. (How he got that dosa batter just right first time, I will never know...) This makes 6-8 dosas, with just about the right amount of sambar and chutney. Recipe below the picture:

Dosa batter:

100g roasted buckwheat (kasha), ground into flour

150g potato flour

320ml water approx.

1 tsp salt

1/2 tsp turmeric

• Whisk the batter and let it stand while you make the sambar and chutney.
• When the sambar and chutney are done, use a lightly-oiled frying pan to cook the thin, round dosas. Don't make them too big, as when the bottom is getting crispy, you're going to flip them like pancakes!
• Tip: Whisk a little more water in before you pour the batter, as it thickens on standing.

Sambar:

150g potato and parsnip, diced small

150g courgette, diced small

300ml water approx.

1 tsp turmeric

10g grated fresh ginger

1 tsp salt

1/4 tsp black pepper

2 tsps sunflower oil

• Simmer the potato/ parsnip cubes in the water, spices and oil and when they are half cooked, add the courgette.
• Continue to cook until the vegetables are nice and soft.
• Serve hot with dosas.

Coconut Chutney:

1 cup desiccated coconut

1/2 roast buckwheat, ground into flour

about 1/2" of grated fresh ginger

1/2 tsp seasalt

1 tab sunflower oil

1 tab lemon juice

water to mix

• Grind about 2 tabs of the coconut into a fine powder and mix with water to a creamy consistency.
• Stir-fry the ginger in the oil and add the buckwheat briefly before removing from the heat.
• Add this to the creamy coconut, and throw in the desiccated coconut along with the salt and lemon juice. Voila!

Serve the dosas alongside little bowls of sambar and chutney (see below) and get dipping!