Bombay Dosas: Vegetarian & Vegan Goodness

Bombay Dosa for National Vegetarian Week
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Bombay Dosa for National Vegetarian Week

Bombay Dosa for National Vegetarian Week

Tuesday night was round 2 for 2014’s National Vegetarian Week (running in both Ireland and the UK – see yesterday’s recipe here) and it brought about some Bombay dosas, for all the world, pancake made with green curry paste in the batter, filled with bombay style baby potatoes, tomato and onion and served with a chickpea korma sauce on the side.

The recipe below makes enough for 4 large servings, is pure crammed full of flavour and if you can, get some fresh coriander into the mix as well and don’t hold back on the lemon juice when it comes to the potatos.

Bombay Dosa with Chickpea Korma Sauce
Serves 4
A flavour-packed vegan pancake dish, crammed with potato, tomato and onion, served with a chickpea laden korma sauce.
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Prep Time
25 min
Cook Time
35 min
Total Time
1 hr
Prep Time
25 min
Cook Time
35 min
Total Time
1 hr
For the dosas
  1. 200g strong white flour, sieved
  2. 1 tsp green curry paste
  3. 400ml water
  4. 2 tbsp vegetable oil, for frying
  5. Salt and pepper, to taste
For the Bombay potato filling
  1. 300g baby potatoes, unpeeled
  2. 1 tbsp vegetable oil
  3. 1 onion, sliced
  4. 1 tbsp green curry paste
  5. 2 large tomatoes, deseeded and chopped
  6. 1 lemon, juice only
  7. Small handful of coriander leaves
For the chickpea sauce
  1. 1 onion, sliced
  2. 1 tbsp vegetable oil
  3. 1 jar Korma sauce (we like the Patak korma)
  4. 1 can chickpeas, drained
  5. Small handful of coriander leaves
To make the dosas
  1. Mix all of the dosa ingredients together and allow to stand while you prepare the filling and sauce.
To make the Bombay potato filling
  1. Place the potatoes into a pan of boiling water and cook until just tender. Drain the potatoes and allow to cool slightly before peeling and cutting into small chunks.
  2. Heat the oil, gently fry the onion for five minutes and then add the potatoes and curry paste.
  3. After five minutes add the tomatoes and lemon juice. Season with salt and pepper then set to one side.
To make the chickpea sauce
  1. Gently fry the onion in the oil for five minutes, then add the jar of curry sauce and chickpeas and simmer for another five minutes. Add fresh coriander to taste.
  2. Reheat the Bombay potato on a low heat and keep warm while you make the dosas.
To make the dosas
  1. Heat a little vegetable oil in a non-stick frying pan. Once hot, add a little batter mixture, tilting the pan to get an even coverage.
  2. After 1 minute carefully turn and cook the other side. Repeat with the remaining mixture to make four dosas.
  3. To serve, place a little Bombay potato in the middle of a dosa, add a little fresh coriander and roll. Either spoon a little curry sauce over the top or serve in a separate bowl.
  4. Repeat with the remaining dosas. Finally, garnish with a little coriander.
Adapted from National Vegetarian Week UK
Any Given Food
I will offer one tip though, in the absense of gram flour and rice flour, I suggested to herself to throw sieved strong white flour into the mix. It works, but will give you a slightly different outcome. When it comes to hitting the pan as well, make sure you’ve got a flat-bottomed non stick pan (nothing with a pattern or ridges) and get it good and hot before pan frying your dosa.

It should be noted as well that our choice of korma sauce may not be entirely vegan friendly, but outside of those sauce and flour changes, everything else should be hunky dory.

Onwards to day three…

Written by Ken McGuire

Writes and talks a lot about food, spending way too much time in the kitchen or behind the lens taking photos. Digital Media Specialist by day, broadcaster by night, living in Kilkenny with Mrs. Any Given Food and two crazy rescue hounds.