Want to get your products accredited with our trademarks? Find out more

Follow us

What are you looking for?

What are you looking for?

Eating veggie » Recipes » Bombay Dosa with Chickpea Sauce

Bombay Dosa with Chickpea Sauce

Prep time 25 mins, cook time 35 mins

Serves 4

Vegan, Egg-Free, Wheat-Free, Nut-Free, Dairy-Free

There is nothing more impressive than seeing a freshly made dosa in your local curry house.


For the dosas

  • 100g gram flour
  • 100g rice flour
  • 1 tsp curry paste
  • To taste salt and pepper
  • 400ml water
  • 2 tbsp vegetable oil for frying

For the Bombay potatoes

  • 300g potatoes unpeeled
  • 1 tbsp vegetable oil
  • 1 onion sliced
  • 1 tbsp curry paste
  • 2 large tomatoes deseeded and chopped
  • 1 lemon juice only
  • Small handful coriander leaves

For the chickpea sauce

  • 1 onions sliced
  • 1 tbsp vegetable oil
  • 1 jar curry sauce (use your favourite)
  • 1 x 400g can chickpeas drained
  • Small handful coriander leaves


  1. To make the dosas: Mix all of the dosa ingredients together and allow to stand while you prepare the filling and sauce.
  2. To make the Bombay potato filling: 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.
  3. Heat the oil, gently fry the onion for five minutes and then add the potatoes and curry paste.
  4. After five minutes add the tomatoes and lemon juice. Season with salt and pepper then set to one side.
  5. To make the chickpea sauce: 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.
  6. Reheat the Bombay potato on a low heat and keep warm while you make the dosas.
  7. To make the dosas: 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.
  8. After 1 minute carefully turn and cook the other side. Repeat with the remaining mixture to make four dosas.
  9. 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.
  10. Repeat with the remaining dosas. Finally, garnish with a little coriander.

Nutrition per serving

>600.7 kcal














Lettuce Keep You in the Loop

Illustration of vegetable

We are a collective of determined people, connected by our shared belief in a better future for every life on earth. Keep up with our work and sign up to our newsletters...

By submitting your details, you are agreeing for us to send you emails about the Vegetarian Society’s and/or Cookery School's work, as well as how you can get involved and support us through fundraising and campaigning. We will never share your details with anyone else, and you can unsubscribe from these emails at any time. See the full Privacy Policy with information about how we store and use your personal data.

Follow us on social