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Dosa with Bombay Sweet Potato

Updated: Oct 23, 2021

I love my Indian food, it's just so flavoursome and tasty. It's hard to beat in my opinion. Would you believe I've never actually tried Dosa, so I honestly don't know if these are good by Indian standards but I know one thing is they taste damn good. Even my in-house taste tester who is a meat fiend, enjoyed them.

They are easy to make but you just need time on your hands to let the batter rest. I'm not sure why that's so important but any recipe I checked out said so. I'll go with what the experts say.

Serves 3


Dosa Ingredients

150g chickpea/besan flour

75g rice flour

75g Urad flour

1/2 tsp. bicarbonate of soda

1/2 tbsp. salt

1 tbsp. garam masala

Enough water to make a runny batter. Try starting with 300ml and add where needed

1 tbsp.

Bombay Potato Ingredients

600g sweet potato, cubed (I used a mix of red sweet potato and regular)

1 onion, diced

1 clove garlic, minced

1 tbsp. fenu greek

1 tbsp. yellow mustard seeds

1 tsp. black mustard seeds

1 tsp. coriander seeds

2 small hot chilies, minced

1 thumb ginger, grated

Bunch coriander

350ml passata

1 sachet tomato paste

Salt & pepper to taste

100ml vegetable stock

1 bay leaf

1 tbsp. oil

Riata Ingredients

1/2 Lebanese cucumber, skin removed

1 tub Greek yogurt

Bunch mint

Bunch coriander

Squeeze lemon

Salt & pepper to taste


  1. Grab a large mixing bowl, add all the dry ingredients and make a well in the centre. Add the water in gradually and bring the flour in from the sides with a whisk. Whisk until there's no lumps. Add more water if needed to make a runny batter. Cover and leave in the fridge for a few hours or overnight.

  2. A half hour before the batter is ready, you can start the make the potatoes. Get a frying pan on the go and heat on a medium heat. Add the dry spices and allow them to heat and their aromas to come through. Take off the heat. Once cooled, blitz in a spice grinder.

  3. Add some oil to the pan and allow to heat. Add in the ginger, chilies and garlic and fry off for two minutes. Add back in the dry spice and fry for another minute. Add in the tomato paste and fry for another minute.

  4. Add in the potatoes and coat with the spices and tomato paste. Stir in the passata and the vegetable stock and bring to a simmer for 20 minutes.

  5. While that's coming along, make the raita. Simply blitz all the ingredients in a blender and set aside.

  6. Take the batter out of the fridge and bring to room temperature. Next up, get a small frying pan onto a medium heat, add the oil. Swirl it around and if there's any excess, pour into a small bowl and keep at the ready.

  7. I used a soup ladle to pour the batter into the centre of the pan. Swirl the batter around the surface of the pan. Allow the dosa to start to bubble and then flip. Maybe the experts have the knack but I find that you need to sacrifice the first pancake and then you get into the groove. You understand the amount to be used and how much oil to use. Repeat this process with the oil and batter mixture. Keep the pancakes warm as you bring everything together.

  8. Serve the dosa up with the potatoes, the raita and I like a little chutney for a different textural element. In this case I used pawpaw chutney, you can find the recipe over here:

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