Dosa Pancake with Spicy Potato Filling and Coconut Chutney

Makes 12

This recipe will make about a dozen small pancakes without gluten, dairy products or eggs. Dosas are especially popular in Southern India and are traditionally stuffed with a spicy potato or lentil filling and can be eaten on their own or served with curry. Dosas are also delicious served with spicy Coconut Chutney.

Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan, Without crystal sugar

Ingredients

Change Quantities:
  • DOSA
  • 100g Freee Gram Flour
  • 100g Freee Rice Flour
  • 1 pinch of salt
  • 200ml water
  • 1 oil for Frying
  • SPICY POTATO FILLING
  • 1 large potato
  • 1 onion
  • 2 tsp mustard seed
  • 2 tsp ground tumeric
  • 2 tsp ground coriander
  • 2 tsp groud cumin
  • 1 green chilli chopped
  • 1 tbsp oil
  • 2 tbsp water
  • COCONUT CHUTNEY
  • 1 tbsp mustard seed
  • 1 tbsp cumin seed
  • 2 garlic cloves chopped
  • 2 cm ginger grated
  • 1 green chilli chopped
  • 1 tbsp oil
  • 100g coconut grated
  • 1 tbsp lime juice
  • ½ tsp salt
  • ¼ tsp sugar

Coconut chutney

  1. Put the mustard, cumin, garlic, ginger and oil in a saucepan over gentle heat and cook for 2 minutes.
  2. Transfer the spices to a blender, add the coconut, lime juice, salt and sugar and pulse together.
  3. Tip the chutney into a serving dish.

Spicy potato filling

  1. Dice the onion and potato into small cubes.
  2. Measure the mustard, turmeric, coriander, cumin and chilli into a bowl.
  3. Put the oil into a saucepan over medium heat, add the spices and cook for 1 minute.
  4. Add the prepared vegetables and cook for 3 minutes, stirring occasionally.
  5. Stir in the water, cook gently until the vegetables are tender then remove the pan from the heat.

Dosa

  1. Put the gram flour, rice flour and salt into a large bowl and stir to combine.
  2. Add half the water and beat to make a smooth paste. Stir in the remaining water. Refrigerate the batter for up to 12 hours – otherwise it’s ready to go.
  3. Lightly oil a frying pan so that the oil just covers the surface and get the pan nice and hot.
  4. Stir the batter then spoon or pour some into the hot pan, rolling it out to the edges.
  5. Cook the dosa, loosening the edges, until the base is golden.
  6. Turn it over and cook the other side.
  7. Turn out the dosa onto a warm plate.
  8. Repeat until the batter is used.
  9. To serve, divide the potato filling between the dosa, roll them up and serve warm with the coconut chutney on the side.

Equipment

Saucepan, Large frying pan
excellent, excellent!
By Mr david young
08 Nov 2012
oh yes at last I have found a pancake that I can roll without breaking. I used half the quantity and made four 8 inch pancakes. I had the non stick pan smoking and oiled it after each pancake again to prevent sticking. They kept well while I made the filling but need to do this first really. I put spinich in the filling and ate 2 all to myself they were fab.Really good for us gluten wheat free people and cheap!!
By Mrs sharon fordham
06 Mar 2011

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Ingredients

Change Quantities:
  • DOSA
  • 100g Freee Gram Flour
  • 100g Freee Rice Flour
  • 1 pinch of salt
  • 200ml water
  • 1 oil for Frying
  • SPICY POTATO FILLING
  • 1 large potato
  • 1 onion
  • 2 tsp mustard seed
  • 2 tsp ground tumeric
  • 2 tsp ground coriander
  • 2 tsp groud cumin
  • 1 green chilli chopped
  • 1 tbsp oil
  • 2 tbsp water
  • COCONUT CHUTNEY
  • 1 tbsp mustard seed
  • 1 tbsp cumin seed
  • 2 garlic cloves chopped
  • 2 cm ginger grated
  • 1 green chilli chopped
  • 1 tbsp oil
  • 100g coconut grated
  • 1 tbsp lime juice
  • ½ tsp salt
  • ¼ tsp sugar

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