Indian Dosa

A dosa is a type of pancake popular in India and Sri Lanka. This one is filled with potatoes, chillis, lots of spices and cooling yoghurt.


For the filling:

170g FAGE Total

2 baking potatoes, scrubbed

2 sweet potatoes, scrubbed

2 tbsp olive oil

1 dried red chilli, finely sliced

1 fresh red chilli, finely sliced

1cm piece fresh ginger, peeled & finely sliced

2 tsp mustard seeds

1 tsp turmeric

1 lime, halved

4 spring onions, trimmed & finely sliced

3 tbsp coriander, chopped

Sea salt

For the Dosa batter:

130g chickpea gram flour

140g plain flour

½ tsp bicarbonate soda

3 tsp mustard seeds

400-450ml cold water

Olive oil for cooking

For the dip:

250g FAGE Total 0%

3 tbsp coriander, chopped 


  1. Prick the baking potatoes and sweet potatoes, wrap in foil and bake in a pre-heated oven, 200°C / 400°F / Gas Mark 6 for approximately 1 hour, until soft.
  2. Scoop out the flesh of the potatoes, roughly mash and set to one side.
  3. Heat the olive oil in a frying pan over a medium heat. Add the chillies, ginger, mustard seeds, turmeric and salt and fry until the seeds start to pop. Then, pour the spices over the potatoes and mix together.
  4. Add the lime juice, yoghurt, spring onions and coriander and mix well.
  5. To make the batter, mix all of the dry ingredients together in a bowl and gradually whisk in enough water to make a loose batter. Cook the batter using a frying pan and a little olive oil to make the pancakes.
  6. Mix together the FAGE Total yoghurt and chopped coriander to make the dip.
  7. Fill the pancakes with the hot potato mixture and serve with the dip, a few sprigs of coriander and lime wedges.