Jaffna Dosa with coconut sambal (3 pieces) (Serves 1)

Fermented Urid Dhal & Wheat Flour savoury pancake.

• For allergens see ingredients in bold.
  This product made in a factory which handles nuts, mustard, sesame seeds, peanut, egg, gluten, fish, soya, milk, molluscs, sulphur dioxide, celery, and crustaceans.

• Sold as cold.
• Vegan.

HEATING INSTRUCTION

Heating Guidelines:  Heating appliances may vary.   

To Microwave

• Remove from packaging.
• Place it on a flat microwavable plate.
• Heat on full power for 1 Min.

• Ensure the centre is piping hot. Rest for one minute.
• Store at below 8⁰

JAFFNA DOSA

INGREDIENTS: Wheat Flour, Rice, Urid Dhal, Turmeric Powder, Fenugreek, Mustard, Onion, Red Dried Chilli, Cumin, Fennel, Rapeseed Oil, Water.

COCONUT SAMBAL

Ingredients: Coconut (40%), Red Dried Chilli, Onion, Tamarind, Lemon, Mustard, Fennel, Curry Leaves, Salt, Rapeseed Oil.

TRIVIAL TIPS

This very popular vegan breakfast dish from northern Sri Lanka, eaten with sambar & sambal.