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Fresh Lettuce Dosa w/ Potato Curry & Basil Coconut Chutney

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Serves 6 | Prep Time 15 | Cook Time 30

Why I Love This Recipe

My fresh lettuce dosa is a nod to my mother who hales from Bangalore in South India. My recipe is a combo of an Asian lettuce wrap & a healthy play on a traditional dosa, a South Indian savory crepe made from a batter of fermented rice and dal, made on a skillet and served with curried potatoes and coconut chutney. My mother would make us dosas on weekend mornings when she had more time, it was always an exciting occasion! For this recipe, I take a butter lettuce leaf, instead of the fried crepe, and top it with the traditional curried dosa potato filling and coconut basil chutney. The result is super refreshing with the crunch of the butter lettuce and the warm potato filling and spicy chutney on the inside.

Ingredients You'll Need

Wrap Ingredients
1 head of butter lettuce

Potato Curry Ingredients
3 tablespoons ghee or oil
1 1/2 pounds potato, boiled and cubed (thin skinned white or yellow are good)
1 medium sized yellow onion 1 teaspoon ginger, grated
1 teaspoon mustard seeds
pinch of hing or asafoetida
1/2 teaspoon dried ural dal
1/2 teaspoon dried chana dal
3 fresh curry leaves
1 dried red chili
1/3 teaspoon turmeric
salt to taste

Coconut Basil Chutney Ingredients
1 bunch basil leaves, washed
1 cup frozen fresh grated coconut, thawed
juice of 1/2 lemon
3 green chills
1 tsp ginger grated
1 small onion
1 small tomato
salt to taste
1 tablespoon Greek yogurt (optional)


For potato curry, Heat oil under medium heat in a pan. Put in hing and mustard seeds and shake up. After a few seconds throw in the urad dal and chana dal. You can cover with a lid so that you don’t get hit by the popping seeds. Once you see that the mustard seeds are popping and the dals are browning, turn the heat to low and add in the curry leaves and chili. The oil will start to spurt so be careful. Coat everything with oil and fry for a few seconds.

Next, add in the onion and fry till translucent. Add turmeric and mix well. Then add the ginger and fry for 30 seconds. Throw in the potato and cook until coated with flavoring. Add more oil depending and salt to taste and fry for a few minutes. I like to cook mine until it is kind of mushy.

For chutney, combine all ingredients in blender and puree. Fold in Greek yogurt optionally.

For lettuce dosa assembly, Gently take leaves off of the head of butter lettuce. Wash and dry the leaves with a paper towel.

Put about 2 tablespoons of potato curry and a teaspoon of coconut chutney in each leaf. Roll it up and eat!

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