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… why have i only just met you Dosa? You beautiful, delicious wonderful thing you! Traditionally gluten- free and vegan these wonderful light pancakes can be filled with a whole range of delicacies. I aimed to go traditional with Sweet Potato Masala but i guess it turned out more like Saag Aloo in that i substituted the dhal for spinach (as i felt there was enough dhal from the batter). You are meant to let the batter ferment over night which i somehow managed to overlook whilst i was preparing this dish. So i can’t really say what the difference would be, what i can say it that our Dosa turned out perfectly- light, soft and delicate. I served these alongside a cool Coconut and Mint chutney and a hot Lime and Onion chutney, and of course, plenty of fresh, raw salad.


(Makes 5, Vegan, Gluten- free)

  • 1/2 cup of Brown Rice
  • 1/3 cup of Dhal
  • 4 tablespoons of water + water for soaking
  • 1 tablespoon of Oil + extra for cooking
  • 1 small Chilli
  • 1/2 Onion (1/4 for batter, 1/4 wedge for applying oil to pan)


  1. Soak the rice and dhal separately for at least 6 hours, drain and rinse well
  2. Add the rice, half the oil, chilli, onion and half the water to blender and pulse until very smooth (can take up to 6 minutes)
  3. Repeat with the dhal, then combine both in a bowl
  4. Add more water as you need to, one tablespoon at a time, until you have a runny batter
  5. Cover and leave overnight to ferment
  6. Heat a skillet until very hot, pour a small amount of oil on the onion wedge and smear onto your pan
  7. Add two ladles of batter to the pan and use the ladle (or a crepe roller thing) to spread the batter into a large, thin circle
  8. Cook until bubbles appear and you can see that batter is heating through (about 1 minute), flip and cook on the other side for 1 minute


Saag Aloo Masala:

  • 2 Sweet Potatoes, peeled and chopped into cubes
  • 4 handfuls of Spinach
  • 1/2 Onion, sliced
  • 2 cloves of Garlic, minced
  • 1 small Chilli, finely chopped
  • 1/3 bunch fresh Coriander
  • 1 teaspoon of Mustard Seeds
  • 1 1/2 teaspoons of Tumeric
  • 1 tablespoon of Fenugreek Leaves
  • 1/2 teaspoon of Sea Salt
  • 1 tablespoon of Oil


  1. Pop the potatoes in a small pan and cover with fresh water
  2. Bring to the boil, reduce the heat slightly and cook for 12 minutes, or until soft, drain
  3. Heat the oil in a skillet and add the spices, onion and chilli, cook for 4 minutes
  4. Add the garlic, potatoes and salt and cook for 5 minutes, stirring carefully so you don’t mush the potatoes
  5. Add the coriander and spinach and cook until just wilted, transfer to a bowl
  6. Wipe your skillet and heat again, add two dosa at a time (half of each will hang over the edge) add two spoonfuls of masala and fold over the dosa, press down gently and heat for 1 minute, repeat until all dosa are cooked

Cool Coconut & Mint Chutney:


  • 1/2 cup of Coconut cooked flesh
  • handful of Mint leaves
  • teaspoon of Nigella Seeds
  1. Pop everything in a blender and pulse for 2 minutes
  2. Transfer to a bowl

Hot Lime & Onion Chutney:


  • 1 Red Onion, sliced
  • zest and flesh of 1 Lime (save the skin also)
  • 1 teaspoon of Oil
  • 1 tablespoon of Balsamic Vinegar
  • 1 tablespoon of unprocessed sugar
  1. Heat the oil in a small, heavy based pan
  2. Add the onion and lime and cook for 5 minutes until soft
  3. Add the vinegar and sugar and cook until syrupy.