Sweet potato masala dosa with coconut raita

Sweet potato masala dosa with coconut raita

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(11 ratings)

Prep: 40 mins Cook: 50 mins plus 24 hrs chilling


Serves 4

These savoury Indian pancakes are traditionally eaten for breakfast or as a tasty snack. Our vegetarian spiced sweet potato filling is complemented with cooling coconut and coriander yogurt 

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal803
  • fat36g
  • saturates22g
  • carbs96g
  • sugars35g
  • fibre18g
  • protein16g
  • salt0.4g


    For the dosa

    • 100g gram flour
    • 100g plain flour
    • 200ml milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    For the masala filling

    • 4 sweet potatoes (about 750g/1lb 10oz), peeled and chopped into small cubes
      Sweet potatoes

      Sweet potato

      sweet po-tate-toe

      Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

    • 3 tbsp vegetable or sunflower oil
    • 2 tsp black mustard seeds
    • 2 tsp fennel seeds
      Fennel seeds

      Fennel seeds

      feh-nell seeds

      A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

    • 2 tsp cumin seeds
    • 1 fat red chilli, chopped (deseeded if you don't like it too hot)
    • 1 large onion, halved and thinly sliced



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 4 garlic cloves, crushed
    • thumb-sized piece ginger, peeled and finely chopped



      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • small bunch coriander, stalks only, finely chopped (save the leaves for the raita)
    • 2 tbsp fresh or dried curry leaves
    • 1 tsp ground turmeric
    • 1 tsp ground coriander
    • Indian chutneys and pickles to serve
      Apple & cranberry chutney in three jars



      Unlike a pickle which should be vegetable-based, a chutney should be fruit-based. This means…

    For the raita

    • 200g fresh coconut, coarsely grated



      A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

    • 125g pot coconut yogurt (I used CoYo)



      A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

    • small bunch coriander, leaves only, finely chopped (reserve a few leaves to serve)
    • zest 1 lime, juice of ½ , the other ½ cut into wedges to serve



      The same shape, but smaller than…


    1. For the best flavour and texture, the dosa pancake batter is best made at least 24 hrs ahead. Measure the flours into a large bowl, add the milk, season with salt and add 300ml water. Whisk to a smooth batter, then cover with cling film and chill for 24 hrs or up to 5 days.

    2. Heat oven to 200C/180C fan/gas 6. Toss the sweet potato in a drizzle of the oil and spread out on a large baking tray. Cook for 20 mins, stirring on the tray once or twice during cooking, until soft and starting to caramelise. Meanwhile, heat the remaining oil in a large pan and fry the mustard, fennel and cumin seeds for 30 secs or so until fragrant. Stir in the chilli, onion, garlic, ginger, coriander stalks and curry leaves, and cook over a low heat for 10 mins until the onion is really soft. Stir in the ground spices for 15 secs, then add 100ml water and bubble to bring all the flavours together.

    3. Stir the sweet potato into the pan and season well. Use the back of your spoon to crush some of the sweet potato, leaving some pieces chunkier – the mixture should resemble very chunky mash. Keep the mixture warm until the pancakes are ready (or leave it to cool, then chill for up to 2 days – gently reheat in the pan or microwave before continuing).

    4. To make the raita, put the grated coconut in a bowl, stir in the coconut yogurt, coriander, lime zest and juice, and a pinch of salt. If the yogurt is very thick, loosen it with 1-2 tbsp water. Chill until ready to serve (you can make this up to 2 days ahead too, but stir in the coriander just before serving).

    5. Heat the oven to its lowest setting and put a plate inside ready to keep the dosas warm once you’ve cooked them. If the dosa batter has thickened in the fridge, thin it with a splash of water – it should be the consistency of double cream. Use a little oil to grease your largest frying or crêpe pan, wiping out the excess oil with some kitchen paper. Pour a ladleful of batter into the centre of the pan and quickly swirl it around to fill the surface, getting the pancakes as thin as you can. When the surface of the pancake looks almost dry, spoon a quarter of the filling down the centre. When the pancake is deep golden-brown and crisp on the underside, roll it up in the pan to encase the filling, cook for 1 min more, then transfer to the oven to keep warm while you continue cooking the remaining dosas.

    6. Any leftover batter will keep well in the fridge for 4 days (if the batter was made the day before, don’t keep for longer than 5 days in total). Serve the dosas with the coconut raita, lime wedges and remaining coriander leaves, with your favourite Indian chutneys and pickles on the side.

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    Comments, questions and tips

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    8th Mar, 2020
    Delicious, only made the masala so far, but it was fab - really good fresh flavour . Will definitely make again.
    22nd Dec, 2018
    This is a really tasty dish but takes a bit of time to put together. I used all plain flour for the dosas and they only sat for 3 hours rather than 24, but we're fine. I didn't have fresh ginger so used ground and added chickpeas to bulk out the sweet potato mix as I wasn't sure it'd be enough. Filling is delicious as is the coconut yoghurt with the zippiness of lime.
    12th Jun, 2017
    Only made the masala (minus the fennel seeds) and raiti (with soy yoghurt). Was divine, especially with the white sweet potatoes that I used. Thoroughly impressed!
    10th May, 2016
    Great and worth centre stage rather than as a side. Lots of ingredients but worth the effort, balance of flavours just right. Made smaller pancakes for better presentation. Those mid colour tasted better than those darker.
    19th Feb, 2016
    This was yummy!! Of course as I started I realised I didn't have half the ingredients! Made the pancakes with just double the plain flour and they were fine. Would be interested to see how gram flour would change them. Thanks to a neighbour I got the main spices which really made a difference, and dropped in a scoop of tandoori paste for good measure as well. I also added some chick peas since we were missing them from the pancakes. All in all it was delicious. Even the kids ate it. Oh and the raita was nearly a disaster as I'd bought chocolate and coconut yogurt! Made it up with creme fraiche, desiccated coconut and a big squeeze of lime. It was just about ok!
    9th Feb, 2016
    The pancakes were quite delicate and some broke as I tried to roll them, but they were delicious and enjoyed by all the family. Next time I will add roast some peppers to include as well.
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