Spiced potato and chickpea dosa

Spiced potato and chickpea dosa

Ben's BBQ Bible
Billy Law

This a great vego feast, straight off the barbecue. And because it’s cooked on a Teflon sheet on the barbecue, there’s no cross-contamination with any meat — so the carnivores are safe! You can buy non-stick Teflon sheets at barbecue supply stores.

Dosa batter


Quantity Ingredient
1 cup besan
1 cup plain flour
pinch salt
1 teaspoon bicarbonate of soda
1/2 teaspoon yellow mustard seeds
1/2 teaspoon black mustard seeds


Quantity Ingredient
1 tablespoon sunflower oil
1 onion, diced
1 teaspoon ginger paste
1 teaspoon garlic paste
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
2 potatoes, peeled, diced and boiled until tender
100g tinned chickpeas, drained
2 ripe tomatoes, roughly chopped
1/2 cup frozen peas, thawed
freshly ground black pepper
1/2 cup chopped mint
1/2 cup chopped coriander leaves


  1. Combine all the batter ingredients in a bowl. Mix in about 375 ml water and whisk thoroughly. Leave to rest while you prepare the filling.
  2. Heat the oil in a pan. Sauté the onion with a pinch of salt until soft. Add the ginger, garlic and ground spices and sauté until aromatic.
  3. Add the potatoes and chickpeas and combine well to thoroughly mix the flavours.
  4. Add the tomatoes and peas and mix again. Remove from the heat and season with salt and pepper. Finally, add the fresh herbs.
  5. To make the dosas, heat the plate of your barbecue to medium heat. Place a non-stick Teflon sheet on the plate. Using a ladle, pour about one-quarter of the batter onto the Teon sheet or judge the amount by how big your non-stick sheet is, as they can vary in size. In any case, you will need to cook the dosa in batches.
  6. Quickly work the batter into a rough circle, using a spatula. When the mixture begins to bubble and the top is almost dry, place one-quarter of the filling in the centre. Using tongs, lift the Teon sheet and roll the dosa over on itself, to make a roll.
  7. Repeat with the remaining batter and filling. Arrange the cooked dosa on a platter, keeping it warm as you cook the rest. These dosa go well with the Barbecued pepper chicken curry and Spiced red bean salad.
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