Potato Dosa

Cuisine: Indian

Prep time:

Cook time:

Serves: 6

On our Spice Discovery tours we always looked forward to breakfast, thanks to the amazing dosa served at the hotels. Crispy aromatic pancakes filled with spiced potato and topped with yoghurt are a heavenly combination, and have become a brunch favorite in our house. Traditionally dosa batter involves grinding and fermenting lentils and rice, but we have made a quick version below.


The batter and potato mixture can be made the day before.
Add hot smoked salmon when serving.
Replace the potato with cauliflower.

  • 1kg white potatoes (about 6 large)
  • batter:
  • 200g (1½ cups) gram (chick pea) flour
  • 65g (1/2 cup) rice flour
  • 2 tbsp plain yoghurt
  • 425ml water
  • 1½ tsp Herbie’s brown mustard seeds
  • 1 tsp Herbie’s nigella seeds
  • pinch sea salt
  • filling:
  • 1 tbsp coconut oil or ghee
  • ½ sliced brown onion
  • 1 tbsp freshly grated ginger
  • 1 green chilli, sliced
  • 2½ tsp Herbie’s panch phora
  • ½ tsp Herbie’s ground turmeric
  • ¼ cup fresh curry leaves, picked
  • salt and freshly ground pepper
  • to serve:
  • 250ml (1 cup) plain yoghurt
  • ¼ cup finely chopped mint leaves
  • 1 cup fresh coriander leaves
  • ¼ cup pomegranate seeds (optional)

  1. Prick potatoes and bake in preheated oven for one hour, or until very soft. Allow to cool a little, then peel of skin. Cut potato into 2cm dice, however it will be roughly mashed so don’t worry too much about the size.
  2. While potatoes are cooking, make the batter. Put flours in a bowl with mustard and nigella seeds and salt. Mix yoghurt into water then pour liquid into a well in the flour mixture. Stir until smooth and combine. Keep in mind it will be a very thin batter. Set aside.
  3. Heat oil or ghee in a wok or large frying pan, then add onion, ginger, chilli, panch phora and turmeric. Stir continually for 5 minutes until onion is softening and spices are fragrant.
  4. Add potatoes and curry leaves to the spice mixture and combine well. Season to taste and turn off heat while making pancakes.
  5. Heat 1 teaspoon of oil in a pancake pan, tava or flat frying pan. When bubbling, ladle a spoon of batter into the pan and immediately swirl the pan so batter covers as much area as possible as thinly as possible. After 1-2 minutes, the pancake should be crisp. Flip over and cook other side. Slide cooked pancakes onto a large plate and repeat with remaining batter, using oil to grease the pan when needed.
  6. Reserving a few mint and coriander leaves to garnish, blitz the remainder with yoghurt.
  7. To serve, reheat potato until piping hot and place on the table with the pancakes, yoghurt, extra leaves and pomegranate seeds (if using) for people to help themselves.