Gibraltarian-inspired Spinach and Cheese Stuffed Pancakes

Ingredients

In this Gibraltarian adaptation, the traditional Indian dosa is transformed into a savory pancake stuffed with spinach and cheese. The original dosa is typically served plain or with various chutneys and sambar, while this Gibraltarian version incorporates a filling of sautéed spinach and melted cheese, adding a unique twist to the dish. We alse have the original recipe for Dosa, so you can check it out.

• 1 cup (200g) rice flour 1 cup (200g) rice flour
• 1/2 cup (100g) urad dal (split black lentils) 1/2 cup (100g) urad dal (split black lentils)
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1 teaspoon salt 1 teaspoon salt
• 2 cups (470ml) spinach, finely chopped 2 cups (470ml) spinach, finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (100g) grated cheese (cheddar or Gibraltarian cheese) 1 cup (100g) grated cheese (cheddar or Gibraltarian cheese)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 12g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the rice flour, urad dal, water, and salt. Mix well to form a smooth batter. Allow the batter to ferment overnight or for at least 6 hours.
2. 2.
   Heat a non-stick pan over medium heat and brush it with a little oil.
3. 3.
   Pour a ladleful of the dosa batter onto the pan and spread it in a circular motion to form a thin pancake.
4. 4.
   Cook the dosa for a few minutes until the edges turn golden brown. Flip the dosa and cook the other side for another minute.
5. 5.
   In a separate pan, heat 1 tablespoon of oil and sauté the onions and garlic until they turn translucent.
6. 6.
   Add the chopped spinach to the pan and cook until wilted. Remove from heat and set aside.
7. 7.
   Take a cooked dosa and place a spoonful of the spinach mixture on one half of the dosa.
8. 8.
   Sprinkle grated cheese over the spinach mixture and fold the dosa in half to cover the filling.
9. 9.
   Cook the stuffed dosa for a minute on each side until the cheese melts and the pancake turns crispy.
10. 10.
    Repeat the process with the remaining dosa batter and filling.
11. 11.
    Serve the Gibraltarian Spinach and Cheese Stuffed Pancakes hot with a side of tomato chutney or your favorite sauce.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before chopping them. Remove any tough stems and discard them.
• Cheese — Opt for a cheese that melts well, such as cheddar or Gibraltarian cheese, to achieve a gooey and flavorful filling.

Tips & Tricks

• For a spicier kick, add a pinch of red chili flakes to the spinach filling.
• Experiment with different types of cheese to create unique flavor combinations.
• Serve the pancakes immediately after cooking to enjoy them at their crispiest.

Serving advice

Serve the Gibraltarian Spinach and Cheese Stuffed Pancakes as a main course for lunch or dinner. Accompany them with a side of tomato chutney or your favorite sauce for dipping.

Presentation advice

Arrange the stuffed pancakes on a plate, garnish with a sprinkle of chopped fresh herbs, and serve with a side of tomato chutney. The vibrant green color of the spinach filling against the golden brown dosa will make for an appetizing presentation.