Skip to content
Red lentil dosa pancakes with potato and spinach recipe

Red lentil dosa pancakes with potato and spinach recipe

8 ratings

A South Indian and Sri Lankan staple, dosa are a light type of pancake rolled up and stuffed with spicy filling, such as potatoes and spinach. This easy vegan version uses a jar of korma sauce for extra-creaminess! See method

  • Serves 4
  • Takes 45 mins plus 6 hours soaking
  • 389 calories / serving
  • Freezable
  • Healthy
  • Vegetarian
  • Gluten-free

Ingredients

  • 175g red lentils, soaked overnight in 500ml water
  • 600g baby potatoes, cut into 1-2cm chunks
  • 250g Plant Chef coconut korma sauce
  • 200g baby spinach
  • 1-2 tsp vegetable oil

For the yogurt

  • 125g Greek-style natural yogurt
  • ½ small garlic clove, crushed

For the kachumber

  • ¼ red onion, diced
  • 100g red cabbage, grated
  • 2 carrots, peeled and grated
  • ½ lemon, juiced​
If you don't have red lentils, you can try using green lentils instead

Each serving contains

  • Energy

    1640kj
    389kcal
    19%
  • Fat

    8g 11%
  • Saturates

    5g 23%
  • Sugars

    11g 12%
  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 55g Protein 17.5g Fibre 14.4g

Method

  1. Put the red lentils in a bowl with 500ml water. Cover and set aside to soak for at least 6 hrs, or overnight.
  2. When ready to cook, boil the potatoes for 8-10 mins until tender; drain. Whisk the yogurt with the garlic, some seasoning and 2-3 tsp water to make a sauce thin enough to drizzle. Mix together the kachumber ingredients with a little seasoning.
  3. To make the pancakes, drain the lentils and rinse briefly. Transfer to a blender with 300ml water and 1 tsp fine salt. Blend until smooth.
  4. Heat a nonstick frying pan over a medium-high heat and brush with a little oil. Pour in 1⁄8 of the batter and spread to a pancake 16cm wide. Cook for 2 mins or until the top looks dry and the underside is pale golden. Flip, cook for 1 min, then transfer to a plate. Repeat to make 7 more.
  5. Add the potatoes and curry sauce to the frying pan with 100ml water. Cook for 4 mins until beginning to thicken. Fold through the spinach and cook for 2 mins. Pile the potato curry and salad into the pancakes, drizzling with garlic yogurt to serve.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Indian recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus