Red lentil dosa pancakes with potato and spinach recipe
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
- Gluten-free
- Vegetarian
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 1640kJ 389.0kcal
- Fat
- 8g
- Saturates
- 5g
- Salt
- 1.3g
- Sugars
- 11g
of the Reference intake
Carbohydrate 55.0gProtein 17.5gFibre 14.4g
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- Put the red lentils in a bowl with 500ml water. Cover and set aside to soak for at least 6 hrs, or overnight.
- 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.
- 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.
- 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.
- 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.
- See more Indian recipes
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.
