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Weissbier Dosa with Spiced Potatoes and Sambar Ketchup

Mark Dredge
  • Serves: Serves 2 (and makes 6 dosa)
  • Preparation: 15
  • Cooking: 45
  • Ready: 60

A great Indian chickpea flour pancake wrapped around spicy potatoes – make more than you think you need as this is addictively delicious!


For the sambar ketchup

  • 1 white onion, finely diced
  • 1 tablespoon rapeseed or vegetable oil
  • 2 garlic cloves, crushed
  • 2½ cm piece of fresh ginger, peeled and finely chopped
  • 2 fresh red chillies, finely chopped
  • ½ teaspoon each ground chili, cumin seeds, ground coriander, ground cardamom, ground cinnamon, and allspice
  • ¼ teaspoon fennel seeds
  • 1 teaspoon salt
  • 1 tablespoon tomato purée
  • 50 g red lentils, rinsed in cold water
  • 2 tablespoons tamarind paste
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons packed (soft) brown sugar
  • 400 g can tomatoes (chopped or whole)
  • 120 ml Weissbier

For the spiced potatoes

  • 400 g new potatoes
  • 1 teaspoon salt
  • 1 tablespoon coconut oil or olive oil
  • ½ teaspoon black mustard seeds
  • 10 dried curry leaves
  • ½ teaspoon cumin seeds
  • ½ white onion, finely sliced
  • 2 fresh green chillies, finely chopped (or ½ teaspoon dried chili powder, or to taste)
  • 1 garlic clove, crushed
  • ½ teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • black pepper, to taste (I like lots)

For the Weissbier dosa

  • 100 g gram flour
  • 50 g plain flour
  • ½ teaspoon salt
  • ½ teaspoon bicarbonate of soda
  • 200 ml Weissbier
  • coconut or vegetable oil, to fry


Start by making the Sambar Ketchup, which can be made up to a week in advance and kept covered in the refrigerator. Soften the onion in the oil for a few minutes, then add the garlic, ginger, and chili. Add all the spices and stir together for a minute, then add the rest of the ingredients in order and simmer until thick but pourable: around 30–40 minutes. You may want to add more beer (or water) if it gets too dry. When cooked, season to taste—it should be sharp, sweet, and spicy. Blend until smooth.

Boil the potatoes in salted water until soft – around 15 minutes – then drain.

While the potatoes are boiling, make the Weissbier dosa batter by simply combining everything, apart from the oil, in a bowl and whisking together—it should be the consistency of double cream, so add more beer or water to achieve that if needed.

In a large pan, heat the oil and add the mustard seeds, curry leaves, and cumin seeds, frying until they all pop and sizzle. Then add the onion, chili, and garlic and fry to soften the onion, being careful that it doesn’t burn –this should take around 10 minutes. Add the ground coriander and turmeric, then add the potatoes, using a fork to crush them open and mix them into the spicy onion mix. Cook for 5–10 minutes while you fry the dosa.

Add a little oil to a large frying pan over a medium heat. Take a ladle of the batter and add enough to the pan to form a thin layer, then fry for a minute or two before flipping it over and cooking for another 30–60 seconds. Wrap in aluminium foil to keep warm while you repeat with the rest of the dosa batter.

To serve, take a dosa and place a large spoonful of potatoes in the middle. Add some sambar ketchup, then wrap it up and eat.

Additonal notes

Recipe taken from Beer and Veg by Mark Dredge, published by Dog ‘n’ Bone Books (£18.99)

Photography by Stephen Conroy © Dog ‘n’ Bone Books

“This is a great Indian chickpea flour pancake wrapped around spicy potatoes. It’s often served with a sambar, a spicy lentil and vegetable dish, and the version here takes the flavours of the sambar and thickens it up into a spicy beer ketchup. This makes a great brunch, lunch, or lighter dinner, and you should make more than you think you need as this is addictively delicious.

Eat it with Weissbier, Belgian Blonde, or Pale Lager.”

Beer and Veg front cover

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