Description
This Crispy and Flavorful Potato Dosa Recipe brings authentic South Indian flavors straight to your kitchen. Made with a fermented rice-lentil batter and filled with spiced potato masala, this classic masala dosa is crispy, hearty, and satisfying—perfect for breakfast, brunch, or dinner.
Ingredients
Scale
- For the Dosa Batter:
- 2 cups parboiled rice (400 g)
- 1/2 cup urad dal (100 g)
- 2 tablespoons chana dal
- 1/4 teaspoon fenugreek seeds
- Water, as needed for grinding and fermentation
- Salt, to taste
- For the Potato Filling:
- 4 medium potatoes, boiled and mashed
- 2 tablespoons oil or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 onion, thinly sliced
- 2–3 green chilies, chopped
- 1 sprig curry leaves
- 1/2 teaspoon turmeric powder
- 1 teaspoon grated ginger
- Salt, to taste
- Fresh cilantro, chopped
- Spices and Seasonings:
- Black pepper (optional)
- Red chili powder (optional, for heat)
- Lemon juice, for brightness
Instructions
- Prepare the Dosa Batter: Wash rice, urad dal, chana dal, and fenugreek seeds thoroughly. Soak in water for at least 6 hours. Drain and grind into a smooth batter, adding water as needed. The consistency should be like pancake batter. Pour into a large bowl, cover, and let ferment in a warm place for 8–12 hours until it doubles in volume and develops a slightly sour aroma. Stir in salt once fermentation is complete.
- Make the Potato Masala Filling: Heat oil in a pan. Add mustard seeds and let them splutter. Add cumin seeds, curry leaves, ginger, and green chilies. Sauté until fragrant. Add onions and cook until translucent. Stir in turmeric powder and salt. Add boiled and mashed potatoes. Mix well so the spices coat the potatoes evenly. Garnish with fresh cilantro and a squeeze of lemon juice. Set aside.
- Cook the Dosa: Heat a flat skillet or tawa on medium-high heat. Lightly grease with oil. Pour a ladle of batter in the center and spread it outward in a circular motion to form a thin crepe. Drizzle a few drops of oil around the edges. Cook until golden and crispy on the bottom. Optionally flip for 30 seconds.
- Assemble and Serve: Place 2–3 tablespoons of potato filling in the center of the dosa. Fold the dosa into a roll or fold it in half. Serve hot with coconut chutney, tomato chutney, and sambar.
Notes
- Ensure batter is well fermented for authentic taste and crispiness.
- Spread batter quickly for thin, even dosas.
- Keep skillet hot but not smoking.
- Don’t overload filling to keep folding easy.
- Serve with coconut chutney, tomato chutney, and sambar.
- Prep Time: 20 minutes (plus soaking and fermentation)
- Cook Time: 25 minutes
- Category: Breakfast, Main Course
- Method: Stovetop
- Cuisine: South Indian
Nutrition
- Serving Size: 1 dosa