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Veggie Dosas

Veggie Dosas

with Fragrant Potato and Toasted Coconut Yoghurt

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Dosas are a type of pancake eaten in India. They are traditionally eaten for breakfast, and are especially popular in South India! This meal is intended to be beautifully light and fragrant, cooled with a delicious coconut yoghurt. We think the coconut yoghurt is so tasty you may even want to recreate it for your brekkie!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

New Potatoes

175 grams

Gram Flour

1.5 tsp

Nigella Seeds

25 grams

Desiccated Coconut

1 pot(s)

Greek Style Natural Yoghurt


1 unit(s)


2 unit(s)

Vine Tomatoes

1 unit(s)

Garlic Clove

1 bunch(es)


1.5 tsp

Tandoori Masala Spice

1 tsp

Mustard Seeds


100 grams


1 bag(s)

Baby Spinach

40 grams

Mango Chutney

Not included in your delivery

350 milliliter(s)

Water for Batter

50 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2925 kJ
Energy (kcal)699 kcal
Fat15.0 g
of which saturates8.0 g
Carbohydrate112 g
of which sugars30.0 g
Protein36 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Large Pan
Frying Pan
Instructionsarrow up iconarrow up icon

Put a large saucepan of water on to boil. Chop the new potatoes into 2cm chunks (no need to peel) and add to your saucepan of boiling water. Cook for 15 mins. TIP: The potatoes are cooked when you can easily slip a knife through them. Once cooked, drain them into a colander.


Put the gram flour in a mixing bowl with the nigella seeds, a pinch of salt and some black pepper. Whisk in the water (amount specified in the ingredient list) until the batter is smooth. Pour the batter into a measuring jug. Leave to the side. Meanwhile, put your frying pan on a medium heat and add the desiccated coconut (no oil!). Toast for 2-3 mins. Remove to a bowl. Cool for 2 mins, then stir in the yoghurt.


Halve, peel and chop the onion into roughly ½cm pieces. Chop the tomatoes into 1cm chunks. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander. Heat a drizzle of oil in a saucepan on medium heat and add the onion. Cook until soft, 5 mins. Then add the tomato. Cook for 4 mins. Add the garlic, tandoori masala spice mix and mustard seeds. Cook for 1 minute more.


Add the drained potatoes to the pan, and season with salt and black pepper. Pour in the water (amount specified in ingredient list) and stir it in. Lightly crush the potatoes (crush, not mash!) with a fork or masher. Add the peas and pop on a lid. Cook on medium-low heat for 5 mins. Take the pan off the heat and add the baby spinach. Put the lid back on and leave to the side whilst the spinach wilts.


Wipe out the frying pan with kitchen paper. Drizzle in some oil, and put on medium-high heat. Rub the excess oil away with kitchen paper. Once the pan is hot, pour in100ml of batter (you will make two pancakes per person). Quickly move the pan to roll the batter around, ensuring the batter covers the pan. Cook for 1-2 mins, turn and cook the other side for 1-2 mins. TIP: If the pan is small, use 50ml and make more pancakes!


Transfer the cooked dosas to a plate and cover with foil to keep warm. Cook the other pancakes the same way. Stir the potato mixture and add half the coriander. Serve the dosas on plates with the filling down the middle, some coconut yoghurt and mango chutney spooned on top and a sprinkle of coriander. Enjoy!