These easy, delicious Indian pancakes are perfect for cold autumn evenings. With warming spices and comforting sweet potato, they are great for tucking into after a chilly walk in the great outdoors. Replace the regular yoghurt for a soy alternative, and this recipe is spot-on for vegans too.


  • 150g ‘gram’ or chickpea flour
  • 140g spelt or rice flour
  • ½ tsp baking powder
  • 150ml almond milk
  • 500g sweet potatoes, cut into large 3cm chunks
  • Olive oil, to fry
  • 1 onion, peeled and chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 3 garlic cloves, crushed
  • Small handful of mint leaves, finely chopped, plus more to scatter over 200g yoghurt
  • Sea salt and pepperEquipment
  • 24cm non-stick frying pan


Email this article

You can choose to receive this article by email, or print the page now

  • 1

    Put both kinds of flour, baking powder and ½ a teaspoon of salt into a bowl. Whisk in the milk and 300ml water until smooth.

  • 2

    Place the sweet potatoes in a pot of cold, salted water and bring to the boil. Reduce the heat and simmer for 6-8 minutes until a sharp knife glides into the centre. Drain well.

  • 3

    Put 5 tablespoons of the olive oil into a frying pan and set over a high heat. Add in the onion, ground cumin and coriander and stir-fry for 3 minutes. Add in the potatoes and fry for 8 minutes, stirring regularly, until crispy and golden. Reduce the heat, add in the garlic and fry for another minute until aromatic. Season well with salt and pepper  to taste and set aside.

  • 4

    Clean out the pan, add in a teaspoon of the olive oil and set over a medium heat. Add in a ladleful of the batter and swirl to cover the base. Fry for 2 minutes until the surface of the pancake begins to dry out and the underside is golden.

    how to make Indian dosa pancakes - step four

  • 5

    Spoon some of the spiced potato down the centre of the pancake, then roll the pancake to encase the filling. Keep warm in a low oven while you fry the rest of the dosa’s.

  • 6

    Mix together the chopped mint and yoghurt, then serve dolloped over the dosa’s with a few more mint leaves scattered over.

    Indian dosa pancakes with spices sweet potato and herbs with the Fearne by Swan stand mixer

Explore our Fearne by Swan products

Shop the range here

Explore our Fearne by Swan products

Shop the range here
recipe image
Recipe Name
Indian Dosa Pancakes With Spiced Sweet Potato & Herbs
Author name
Published On
Preparation Time
Cook Time
Total Time

By Carole Poirot on 02.11.17

Guest Contributor

Leave a Reply