We can't get enough of this easy spinach dosa recipe, made with chickpea, or gram, flour and spinach. These savoury pancakes are stuffed with spicy masala potatoes and are utterly delicious. Suitable for vegans.
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Masala dosa has long been one of my favourite Indian dishes. These easy spinach dosa can't claim to be authentic but they are delicious - and much easier to make than a classic dosa recipe. In fact it's a great cheat's version of masala dosa.
Lightly spiced potatoes are served in a chickpea flour crepe, or pancake, made with spinach for extra goodness. Delicious!
This easy dosa recipe is kid approved
Despite being a picky eater in many ways R has always been good at trying interesting dishes away from the home. Like masala dosa.
The first time he tried it was at a street food stall where he loved it.
However, the second time was in a south Indian restaurant. Unfortunately it was rather spicy and the family catchphrase “it’s spicing my face off!” was born.
WHAT IS MASALA DOSA?
Masala dosa is a popular South Indian dish. The dosa is a large crispy pancake made from ground rice and lentils.
A masala dosa is usually one filled with spicy potatoes - there are many other kinds of dosa available in a south Indian restaurant.
Making real dosa with ground lentils and rice is pretty fiddly and time consuming.
If you want to give it a go you can buy pre-ground dosa mix in Indian supermarkets.
I wanted to try something easier and quicker – that also included an extra portion of veg. So I came up with the idea of making crepes with chickpea flour instead.
WHAT ARE CHICKPEA FLOUR CREPES?
Chickpea flour – or gram flour – is used in many parts of the world.
France and Italy both have versions of a crepe, or pancake, made with this – sometimes it’s called farinata, sometimes socca.
And in Argentina you get faina – a thicker chickpea pancake served with pizza.
It’s also the perfect vegan pancake as all it requires is chickpea flour, water and oil.
A healthy dose of spinach
Adding spinach means you get a lovely green coloured pancake. Plus a portion of veg and some extra iron for good measure. But you could leave this out if you prefer a more traditional colour for your dosa.
I used this recipe for farinata lasagne by Kellie’s Food to Glow as the starting point for making my farinata crepes.
Do you need any special equipment to make spinach farinata crepes?
MORE RECIPES YOU MIGHT LIKE
- Easy spinach curry sauce for kids
- Mixed vegetable curry
- Sweet potato fritters
- Indian-spiced sweetcorn fritters
- Spinach pancakes
- Vegan crepes
- Chard frittata (vegan)
How to make this easy dosa recipe
If you've made this recipe please a star rating and comment below. Thank you!
Please do not reproduce this recipe without permission.
Spinach dosa with masala potatoes
For the pancake (makes around 6 small ones)
- 100 g spinach chopped*
- 130 g chickpea flour (gram flour)
- 1.5 tablespoons olive oil
- 200 ml water
- pinch salt optional
For the potato filling
- 600 g potatoes peeled and diced
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 tablespoon sunflower oil
- 1 onion finely chopped
- 2 cloves of garlic finely chopped
- a thumb sized piece of ginger finely chopped
- Chilli flakes - to taste
- ½ teaspoon turmeric
- Pinch of asafoetida optional
- 220 ml water
- Salt to taste
First make the batter.
- Wilt 100g spinach by cooking over a low heat for a couple of minutes then set aside and allow to cool slightly.
- If you have a jug blender place your wilted spinach in it with 130g chickpea flour, 1.5 tablespoon olive oil and 200ml water. Blend until smooth.
- If you don't have a jug blender sift the chickpea flour into a mixing bowl. Add half of the water and the olive oil and whisk again until it's like a thick paste, then whisk in the rest of the water.
- Finally add the spinach and blend with a handheld stick blender until smooth. If you have time leave to rest for 30 minutes before cooking.
Now for the potato filling.
- First peel and dice 600g potatoes into bite sized pieces.
- Heat the oil in a medium-sized pan. Add 1 teaspoon cumin and 1 teaspoon mustard seeds and cook until the mustard seeds begin to pop.
- Add your chopped onion onion, stir, reduce the heat to low and cover for 10 minutes, stirring occasionally until the onion is soft.
- Add your 2 cloves of chopped garlic and a thumb sized piece of chopped ginger. Cook for a further minute then add a few chilli flakes if using, ½ teaspoon turmeric, a pinch of asafoetida if using. Stir well and cook for one more minute.
- After another minute stir through 600g chopped potatoes. Once they're all coated in the onion mixture add 220ml water.
- Reduce the heat to low, cover and cook for 15 minutes or until the potatoes are soft, stirring occasionally. You may need to add a tiny bit more water depending on the size of your potatoes. If you have too much taking the lid off towards the end of the cooking time will help the sauce to thicken.
For the crepes
- Heat a little oil in a small non-stick frying pan. When hot pour in a little bit of the batter, swirl the pan so the batter covers it evenly and cook over a medium heat for 2-3 minutes.
- Carefully flip with a spatula to cook the other side. Cook for a further 2-3 minutes then keep warm in a low oven while you cook the others.
- Place on a plate, with a few spoonfuls of the potato mixture in the middle and fold in half.
- Serve with coconut chutney, yoghurt dip or a vegetable curry.
- You will need a blender for this recipe. A handheld stick blender will do.
- If using frozen spinach defrost first
- Nutritional information is approximate and is intended as a guide only.
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