Moong Dal Rice Dosas with Potatoes & Kale & Mint Chutney

I love Indian food! Dosas may be one of my favorite things to eat. I ate them all the time when I was in India. When I saw @minimalistbaker make a post about Savory Moong Dal Rice Crepes I knew I had to try it. You do have to plan ahead when you make these. The moong dal and rice need to soak either overnight or at least for 6 hours. She also has a recipe for the filling and a chutney but we made ours up as we went.

For the filling I used onion, diced potatoes, kale, garlic, salt, and a little bit of ground ginger. For the chutney we used parsley, mint, avocado, and lime.

I highly recommend giving these a try! We ended up making the dosas a little too thick but that just means we will have to make them again! Let me know in the comments if you try it.

Potato & Kale Filling

5 potatoes peeled and cut into cubes

1 yellow onion diced

1 bunch of kale chopped

3 cloves garlc minced

1 tsp ground ginger

salt to taste

1 tsp avocado oil

Heat avocado oil in skillet over medium heat. Add onion and a pinch of salt and cook until translucent. Add potato, another pinch of salt, and ground ginger. Cover and cook until potatoes are soft about 15-20 minutes. The potatoes may stick to the bottom a little so you can add a little water if you need to. (I really like having a mix of soft potatoes with some brown and crispy pieces). Once the potatoes are cooked add in the kale and garlic. Cook, stirring often, until kale just begins to wilt. Place potato and kale mixture into the center of the dosa. Fold both sides in and turn over so seam is on bottom.

Mint Chutney

1/4 cup fresh parsley

1/3 cup fresh mint

1 lime juiced

1/2 avocado

2 cloves garlic

water to thin

Place all ingredients in a food processor and pulse until smooth.