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Outpost Natural Foods exists so that our owners have a healthy, diverse, and sustainable community. We will accomplish this while maintaining the long-term strength of the cooperative.
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1 cup rice flour
1 teaspoon salt
1 (13 1/2-ounce) can coconut milk
1 tablespoon sugar
1 tablespoon grated fresh or jarred ginger
1 teaspoon sesame or olive oil (be sure it’s not toasted sesame oil!)
Sweet potato filling:
3 sweet potatoes, peeled and cut into 1-inch cubes
2 tablespoons unsalted butter
1 white onion, thinly sliced
2 teaspoons ground cumin
2 green chiles, minced
1 teaspoon minced garlic
1 teaspoon minced fresh or jarred ginger
1/2 teaspoon ground coriander
1/2 teaspoon mustard seeds
1/4 teaspoon ground turmeric
1 tablespoon fresh chopped cilantro
1 teaspoon lemon juice
In a cast iron or heavy pan, heat 1/2 teaspoon butter or oil over medium high heat. Ladle two or three tablespoons of batter into the pan. Cook until edges start to crisp. Flip the dosa to brown the top side. Set cooked dosas aside while you prepare the sweet potato filling.
Cook the sweet potatoes in boiling salted water until just cooked through, about 10 minutes. Drain and set aside in a large bowl.
Melt the unsalted butter in a large skillet. Sauté the onion until golden, about 5 minutes. Combine the cumin, chilies, garlic, ginger, ground coriander, mustard seeds and turmeric and stir into the onions, stirring for one minute. Add the sweet potatoes to the pan with the onion mixture and combine. Stir in the chopped cilantro and the lemon juice. Season with salt
Roll some of the sweet potato filling in a dosa and garnish with additional chopped cilantro and a dollop of plain yogurt.
Central Offices — 205 W. Highland Ave. STE 501, Milwaukee, WI 53203 — Phone (414) 431-3377 — Fax (414) 431-4522
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