Mushroom Spinach Dosa Wraps

• All-Purpose Flour(260 g)
• Semolina(80 g)
• Salt(1½ tsp)
• Baking Powder(½ tsp)
• Rapeseed Oil(3 tbsp)
• Onion(2)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Anaheim Peppers(1)
• Mushroom(500 g)
• Spinach(200 g)
• Turmeric(½ tsp)
• Cumin(1 tsp)
• Mustard Seeds(1 tsp)
• Tomato(2)
• Coriander(15 g)
• Lemon(1)
• Chili flakes(½ tsp)optional

Method

1. 1

   In a large bowl, whisk {Flour}, {Semolina}, {All-Purpose Flour}, {Salt}, and {Baking Powder}. Gradually whisk in 480ml water until you have a smooth, pourable batter about as thin as single cream. Set aside to rest while you make the filling and chutney.

   ~8 min

2. 2

   Thinly slice {Onion}, mince {Garlic}, grate {Ginger}, finely chop {Green Chili}, slice {Mushroom}, dice {Tomato}, chop {Fresh cilantro}, and cut {Lemon} into wedges.

   ~10 min

3. 3

   Heat 1 tbsp of {Vegetable oil} in a wide pan over medium heat. Add half the {Onion}, half the {Garlic}, the {Ginger}, {Green Chili}, {Mustard Seeds}, {Cumin}, and {Turmeric}. Cook until fragrant and the onion softens, about 3 minutes. Add {Mushroom} and cook until their moisture cooks off and they turn golden at the edges, 10 minutes. Stir in {Spinach} and cook until wilted, 2 minutes. Season with a pinch more salt if needed, then keep warm.

   ~15 min

4. 4

   In a small pan, heat 1 tbsp of {Vegetable oil} over medium heat. Add the remaining {Onion} and {Garlic} and cook for 3 minutes. Add {Tomato}, {Chili flakes}, and a pinch of salt. Cook until the tomatoes break down and become jammy, 8 minutes. Off the heat, stir in most of the {Fresh cilantro} and a squeeze from half the {Lemon}.

   ~11 min

5. 5

   Whisk the rested batter again, adding a splash more water if it has thickened too much. Heat a nonstick pan over medium-high heat and lightly grease with the remaining 1 tbsp of {Vegetable oil}. Pour a ladle of batter into the pan and quickly swirl it into a thin round dosa. Cook until the underside is golden and the top looks dry, 2 to 3 minutes, then fold and transfer to a plate. Repeat to make 8 dosas.

   ~16 min

6. 6

   Spread a spoonful of tomato chutney over each dosa, add the mushroom-spinach filling, and fold into wraps. Serve warm with the remaining {Fresh cilantro} and the rest of the {Lemon} wedges for squeezing over.

   ~4 min