You'll love this hearty vegetarian dish, and so will your gut.
Serves 4
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These savoury pancakes originate from southern Indian cuisine, served here with deliciously spiced potatoes for a fibre-rich dinner or lunch. If making your own dosa, start this recipe one day ahead.


  • 1 cup (195 g) white long-grain rice
  • ⅓ cup (65 g) black lentils
  • 2 tbsps yellow split peas
  • 2 tsps sea salt flakes
  • ½ tsp caster (superfine) sugar
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • ⅓ cup (80 ml) olive oil
  • 1 cup (280 g) kefir yoghurt or Greek-style yoghurt
  • lemon wedges, to serve


  • 1 kg desiree potatoes
  • ¼ cup (60 ml) olive oil
  • 4 stems fresh curry leaves
  • 1 medium onion (150 g), halved, sliced
  • 1 tsp cumin seeds
  • 1 tsp brown mustard seeds
  • 1 tsp ground turmeric
  • 2 cloves garlic, sliced thinly
  • ¼ cup finely chopped fresh coriander (cilantro)



To start making dosas, rinse rice, lentils and split peas in a sieve under cold running water until water runs clear; place in a large bowl. Cover generously with water; stand, covered, at room temperature overnight.


Strain rice mixture through a fine sieve. Blend drained rice mixture and 1¼ cups (310 ml) water until a slightly thick, grainy batter forms. Transfer to a large bowl. Stand, covered, at room temperature for 4 hrs.



Boil or microwave potatoes until just tender; cool. Peel; cut into large cubes.


Heat oil in a large deep frying pan over medium-high heat. Cook curry leaves for 30 secs or until crisp; transfer to paper towel to drain. Add onion to pan; cook for 3 mins. Add cumin and mustard seeds; cook for 1 min or until seeds crackle. Add turmeric, garlic, cooled potato and chilli; cook, stirring gently, for 5 mins or until potato is golden and warmed through. Stir in coriander.



Stir salt, sugar, cumin and turmeric into dosa batter.


Heat a 15 cm non-stick frying pan over medium-high heat. Brush pan lightly with some of the oil. Pour ⅓ cup (80 ml) batter into centre of pan. Immediately, and in a circular motion, spread batter from centre towards the edge of the pan to create a thin pancake. Drizzle 1 tsp oil around the edge and on surface of dosa. Cook for 3 mins or until golden and crisp. Slide a spatula around edge of dosa and fold in half; slide onto a plate.


Repeat with remaining batter and oil to make 12 dosas in total.


Fill dosas with green chilli potatoes and top with yoghurt. Serve with lemon wedges.

TIP To make this vegan, omit the yoghurt or use coconut yoghurt.

TIP To save time, instead of making your own dosas, serve with store-bought dosas.


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