|250 ml||Indian tikka masala sauce|
|300 g||rice flour|
|100 g||lentil flour|
|1 tsp||baking soda|
|345 g||yogurt (divided)|
|300 g||sweet potatoes|
|clarified butter for frying|
Add rice flour, lentil flour, baking soda, and salt to a bowl. Add part of the yogurt and water and whisk until a smooth batter forms. Cover with a kitchen towel and allow to rest in the fridge for 1 – 2 hrs.
Zest the lime, then halve and juice. Finely chop mint. Add remaining yogurt, mint, half of the lime zest and juice to a bowl. Season with salt and stir to combine. Keep cool until serving.
Peel and cut potatoes and sweet potatoes into bite-sized pieces. Add only the potatoes to a pot of salted water and let cook for approx. 10 – 15 min., then drain.
Peel and finely dice onions. Heat clarified butter in a frying pan set over medium-high heat and sauté onions. Add cooked potatoes, sweet potatoes, and peas and stir to combine. Add Indian tikka masala sauce and remaining lime juice and let simmer for approx. 10 – 12 min.
Remove dosa batter from fridge and stir. Heat clarified butter in a frying pan set over medium-low heat. Add one ladle of batter to the frying pan and tilt the frying pan so that you have an even layer of batter. Fry until golden brown on both sides, and repeat the process until you have used up all the batter.