Variation On A Classic Dish

Indian Dosa with Coconut-Potatoes

and Scallions
Average: 3.7 (3 votes)
(3 votes)
Indian Dosa with Coconut-Potatoes

Indian Dosa with Coconut-Potatoes - Filing, but Delicious: Asian version of pancakes with an interesting spice

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1 hr 30 min.
ready in 17 h. 30 min.
Ready in

Healthy, because

Even smarter

Nutritional values

The power lies in waiting: these delicious Indian crêpes (dosas) need time. They compensate for this with plenty of cell-protecting vitamin E and a wealth of important minerals and trace elements.

Mango chutney is a classic among the spice jams and should not be missing from any Indian dish. It is a sweet and sour, thick sauce with a light spicy finish. Pieces of mango fruit, sugar, vinegar and spices such as coriander, turmeric and cumin, sometimes ginger and chilli, are the main ingredients. 

1 serving contains
(Percentage of daily recommendation)
Calorie589 kcal(28 %)
Protein14 g(14 %)
Fat17 g(15 %)
Carbohydrates92 g(61 %)
Sugar added8 g(32 %)
Roughage10 g(33 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E3.6 mg(30 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.2 mg(18 %)
Niacin7.3 mg(61 %)
Vitamin B₆0.9 mg(64 %)
Folate149 μg(50 %)
Pantothenic acid1.6 mg(27 %)
Biotin5.5 μg(12 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C61 mg(64 %)
Potassium1,166 mg(29 %)
Calcium152 mg(15 %)
Magnesium99 mg(33 %)
Iron5.4 mg(36 %)
Iodine10 μg(5 %)
Zinc3.1 mg(39 %)
Saturated fatty acids6.1 g
Uric acid141 mg
Cholesterol0 mg
Development of this recipe:


6 ounces Basmati rice
4 ounces split Indian lentils
½ teaspoon cane sugar
1 ½ pounds potatoes (such as Yukon Gold)
2 bunches scallions
4 tablespoons vegetable oil
1 tablespoon brown Mustard seed
1 teaspoon Coriander
1 teaspoon ground Cumin
1 teaspoon ground ginger
1 teaspoon ground Turmeric
1 ¼ cups Coconut milk (9% fat)
12 sprigs cilantro
5 ounces Mango chutney
How healthy are the main ingredients?
Basmati ricegingersaltpotatoCuminTurmeric

Kitchen utensils

1 Pot (with lid), 1 heavy Non-stick pan, 2 Bowls, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Sieve, 1 Slotted spatula, 1 Plastic wrap, 1 Food processor, 1 Kitchen towel, 1 Whisk, 1 Plate

Preparation steps

Indian Dosa with Coconut-Potatoes preparation step 1

Rinse rice and lentils separately in cold water and then soak, covered, in 2 bowls of water overnight.

Indian Dosa with Coconut-Potatoes preparation step 2

Drain rice and lentils. In separate batches, purée rice and lentils in a food processor, adding just enough water (4 to 6 ounces) to make a fine paste. 

Indian Dosa with Coconut-Potatoes preparation step 3

Mix together both purées with the sugar and 2 teaspoons salt Cover with plastic wrap and let ferment overnight at warm room temperature.

Indian Dosa with Coconut-Potatoes preparation step 4

The next day, scrub potatoes and cook in a pot of boiling water, covered, until knife-tender, about 20 minutes.

Indian Dosa with Coconut-Potatoes preparation step 5

 Drain cooked potatoes and cool briefly. Peel and chop into cubes.

Indian Dosa with Coconut-Potatoes preparation step 6

Rinse scallions, pat dry and finely chop. 

Indian Dosa with Coconut-Potatoes preparation step 7

Heat 3 tablespoons oil in a pan and fry the mustard seeds over high heat until they start to pop, about 15 seconds.

Indian Dosa with Coconut-Potatoes preparation step 8

Add coriander seeds and scallions to pan and cook over low heat, stirring occasionally, 3-4 minutes.

Indian Dosa with Coconut-Potatoes preparation step 9

Mix together ground spices, potatoes and coconut milk in the pot.  Season with salt and pepper. Cover and cook over medium heat for 10 minutes. Mash the potatoes. Keep warm.

Indian Dosa with Coconut-Potatoes preparation step 10

Briefly stir the fermented batter. It should be like a thin pancake batter; if necessary, thin with a little warm water. Lightly coat a heavy non-stick pan with oil and heat over medium heat. 

Indian Dosa with Coconut-Potatoes preparation step 11

Pour about 4 tablespoon of batter into pan and quickly swirl pan to spread evenly. Cook until bottom is set, about 1 minute, then flip and cook for another minute. Transfer dosa to a baking dish. Repeat until all batter is used, coating pan with oil before each.

Cover dosa with a damp kitchen towel and keep warm in preheated oven at 200°F. Place the potato filling and coriander scallions in separate bowls.  Serve each crêpe with filling and sprinkle with scallions.