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Ayurvedic dosa with coconut potatoes

by Ari
Ayurvedische Kokoskartoffeln im indischen Dosa

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Indian Food – Dosa Stuffed with Coconut Potatoes and Mango Chutney.

Indian food is a treat for all the senses and can be enjoyed with both the fingers and the taste buds. It’s inhaled as you stroll through Indian villages and past the restaurants. Vendors shout out their wares and a call for a meal or a cup of foaming chai is an aural invitation every traveler to India looks forward to.

But on to Dosa. Dosa or dosai are among the staple foods of southern India and are usually eaten for breakfast. A good dosa with the traditional accompaniments of coconut potatoes and mango chutney is a treat if you make it to India.

Ayurvedic dosa with coconut potatoes
Ayurvedic dosa with coconut potatoes

South Indian dosa

The classic Indian dosa is a rolled rice cake filled with vegetables, egg or meat. Some Indian foods, such as dosa, are traditionally eaten by lower-class and ethnic minorities who do not have much financial means. Indian dosa is one of the most popular dishes in Indian cuisine. There are countless different types of dosas in Indian cuisine, all with the dosa crust but different fillings. This is the vegan version of the Indian dosa.

The thin, crispy dosa is made from a thin batter of fermented rice and lentil flour. As such, it contains protein and should be vegan-friendly if you use vegetable or coconut oil for cooking. The fermentation process actually increases its nutritional value and boosts its vitamin B and C content.

The dosa batter is easy to make, but you can also buy bags of dosa mix or use a traditional wrap.

Ayurvedic coconut potatoes in Indian Dosa
Ayurvedic coconut potatoes in Indian Dosa

if you like our Ayurvedic dosa with coconut potatoes, you might also be interested in these dishes:

Ayurvedische Dosa mit Kokoskartoffeln

Indian crepes (dosa) with coconut potatoes and fresh spring onions

Ayurvedic dosa filled with aromatic, delicious coconut potatoes. There are also fresh coriander, sesame seeds and spring onions. The Indian Masala Dosa is rich in vitamin E and important minerals and trace elements.
5 from 3 votes
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Appetizers & Snacks, bread recipes, healthy recipes
Cuisine Asia, India
Servings 4 persons
Calories 612 kcal


potato peeler*
cutting board*


for the Indian dosa (crepes)

  • 180 G rice basmati
  • 140 G yellow shelled peas halved, chana dal, chickpeas also work
  • ½ tsp cane sugar
  • kosher salt*
  • OR
  • Dosa Mix*

coconut potatoes

  • 750 G potatoes sticky
  • 2 spring onions
  • 1 tbsp black mustard seeds*
  • 1 tsp coriander whole*
  • 1 tsp cumin* cumin
  • 1 tsp Ginger* ground
  • 1 tsp Turmeric* ground
  • 1 small Bunch of fresh coriander
  • 200 G Mango chutney*
  • 300 ml coconut milk*


dosa day 1

  • Wash the basmati rice and let it soak overnight covered with water. We do the same with the lenses. Important not together in a bowl, but separately.

dosa day 2

  • Drain the water from the lentils and rice. Finely puree each vegetable separately. Only now give both masses together. Season with 2 teaspoons of salt and half a teaspoon of sugar. The consistency should be a fine paste. Maybe add some more water.
  • Cover with cling film and leave to ferment in the kitchen overnight. Not in the fridge.

Day 3, today we cook 😉

  • Boil potatoes like jacket potatoes for about 20 minutes. Drain, allow to cool slightly, peel and cut into 1 cm cubes.
  • Wash the spring onions and cut into pieces about 1 cm long.
  • Heat the oil in a wide saucepan (pan). First we fry the mustard seeds until they start to crackle and pop out of the pan. Now add the onions and coriander seeds and sauté for 4 minutes. Stirring occasionally. Add the remaining spices, potatoes and coconut milk, stir and cook over low heat for 10 minutes.
  • Put the potato masher in the pot twice and mash the potatoes a little. No puree – just that the liquid binds or becomes creamy. Set aside and keep warm.
  • Briefly stir the fermented rice and lentil batter. He should be pretty thin now. Large coated pan on the stove and with some oil in it. Using a small ladle, pour some batter into the pan and spread to form a thin crepe. After about a minute flip and cook on the other side. So we now bake all our dough into Indian crêpes. You can keep the finished crêpes (dosa) warm in the oven at around 100 °C. Please cover with a damp cloth.
  • To serve, we spread some mango chutney on the dosa and add the finished coconut potatoes. Serve everything with fresh coriander and et voilà the Indian dosa with coconut potatoes are done.


Tip: You can also use ready-made wraps from the supermarket for the quick version. Rarely do you have so much time and muse to prepare a meal in three days.


Serving: 1Port.Calories: 612kcalCarbohydrates: 97gProtein: 18gFat: 17g
Keyword ayurvedic, cook indian, dosa, Indian, potatoes
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Ayurvedic coconut potatoes in Indian Dosa
Ayurvedic dosa with coconut potatoes

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