HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconIndian Kumara & Lentil Dosa Dillas
Indian Kumara & Lentil Dosa-Dillas

Indian Kumara & Lentil Dosa-Dillas

with Salsa & Yoghurt

Read more

Adding masala paste and Mumbai spice isn’t the only controversial spin we’ve put on these quesadillas. Top half of your tortilla with a hearty lentil and veggie filling, then flip the other half over and bake it like a sideways burrito. And there you have it! A ‘dosa-dilla’ oozing with goodness.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time45 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove



brown onion

1 bag

baby spinach leaves

1 tin


½ packet

tomato paste

1 packet

masala paste

1 sachet

vegetable stock powder


mini flour tortillas




1 bag




1 sachet

Mumbai spice blend

1 packet

shredded Cheddar cheese


1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

½ cup


20 g



1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3441 kJ
Fat36.4 g
of which saturates17.3 g
Carbohydrate90.1 g
of which sugars19 g
Protein29.4 g
Sodium2001 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 220°C/200°C fan-forced. Peel and cut the kumara into bite-sized chunks, then place on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then add a dash of water to the tray and roast until tender, 20-25 minutes. While the kumara is roasting, finely chop the garlic and brown onion. Drain and rinse the lentils.

TIP: Leave the kumara unpeeled if you prefer!


When the kumara has 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 4-5 minutes. Add the Mumbai spice blend, masala paste, tomato paste (see ingredients) and garlic and cook until fragrant, 1 minute. Add the lentils, the water, butter and vegetable stock powder. Stir to combine and simmer until slightly thickened, 1-2 minutes. Add the roasted kumara and baby spinach leaves and stir until wilted, 1-2 minutes. Season to taste.


Arrange the mini flour tortillas over the lined oven tray. Divide the filling evenly between the tortillas, spooning it onto one half of each tortilla, then top with the shredded Cheddar cheese. Fold the empty half of each tortilla over to enclose the filling and press down gently with a spatula.

TIP: If the tortillas don't fit in a single layer, divide between two trays!


Brush or spray the tortillas with a drizzle of olive oil. Bake the dosa-dillas until golden, 10-12 minutes. Spoon any overflowing filling back into the dosa-dillas.

TIP: You can place a sheet of baking paper and a second oven tray on top of the dosa-dillas if they unfold during cooking.


While the dosa-dillas are baking, finely chop the cucumber. Pick and roughly chop the mint leaves. In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season. Add the cucumber and mint and toss to combine.


Divide the Indian kumara and lentil dosa-dillas between plates. Serve with the mint salsa and Greek-style yoghurt.