Gluten Free Dosa Pancakes with Spicy Potato Filling and Coconut Chutney


  • DOSA
  • 100g FREEE Gram Flour
  • 100g FREEE Rice Flour
  • 1 pinch of salt
  • 200ml water
  • 1 oil for Frying
  • 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
  • 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.


  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.