Inspired by the crispy, light, naturally fermented Indian dosas, these lacy flatbreads are made with a combination of mashed potatoes and white rice flour, and are leavened with club soda instead. Wrapped around shredded rotisserie chicken that's been tossed with yogurt, cilantro, and red onion, they make a delicious (and portable) gluten-free lunch.

Rachel Soszynski
September 2011


Credit: © David Malosh

Recipe Summary

1 hr




Instructions Checklist
  • Peel the potato and pass it through a ricer. In a medium bowl, combine the rice flour with the yogurt, salt and 1/2 cup of the riced potato. Whisk in the club soda, 1/2 cup at a time; the batter should be smooth and very thin.

  • In a medium bowl, mix the yogurt with the cilantro, onion and salt. Add the shredded chicken and stir to coat.

  • Heat a 10-inch nonstick skillet over moderately high heat. Add 1 teaspoon of oil to the center of the pan and immediately pour 1/4 cup of the batter directly onto the oil; the batter will spatter and spread on its own, forming a lacy crepe. (If the batter doesn't spread, thin it with club soda, adding 2 tablespoons at a time.) Cook the dosa until browned at the edge and dry on the surface, about 2 minutes. Gently flip the dosa with a spatula and cook until the browned on the second side, about 1 minute longer. Transfer the dosa to a baking sheet. Repeat with the remaining batter and oil, placing the finished dosas on the baking sheet but not stacking them as they will stick together. You should have about 12 dosas.

  • Top each dosa with 1/3 cup of the chicken filling, fold them over and serve immediately, passing the mango chutney and hot sauce on the side.