Crispy Potato Filled Crepe — Masala Dosa
A South Indian fermented rice-and-lentil crepe rolled around a spiced potato filling tempered with mustard seeds and curry leaves.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and dice potatoes into 0.5-inch cubes. Finely slice onion, finely chop green chillies, and grate ginger. Measure mustard seeds, urad dal, curry leaves, turmeric, salt, lemon juice, and coriander. Have dosa batter ready at room temperature.
Boil
Bring salted water to a boil over high heat in a medium pot. Add diced potato, cook 8–9 minutes until fork-tender. Drain and set aside.
Bloom
Heat 3 tbsp oil in a skillet over medium heat. Add mustard seeds, let pop 20 seconds. Add urad dal and curry leaves, sizzle 30 seconds until dal turns light golden.
Saute
Add sliced onion, green chillies, and grated ginger. Cook 3–4 minutes on medium until onion softens. Add cooked potato, turmeric, and salt; mash lightly leaving some chunks. Cook 2 minutes on medium-low to dry slightly. Stir in lemon juice and coriander. Set aside warm.
Fry
Heat non-stick pan or cast-iron griddle over medium-high 2 minutes. Sprinkle water—it should sizzle immediately. Lower heat to medium. Pour 0.75 cup batter in centre of pan, spread outward in tight spiral to form 10-inch crepe. Drizzle 1 tsp ghee around edges. Cook 2 minutes until edges lift and underside is golden brown and crisp. Repeat with remaining batter and ghee for second dosa.
Wrap
Place a generous scoop of warm potato filling along each dosa centre. Fold the dosa over the filling to enclose it.
Plate
Slide dosas onto plates seam-side down. Serve immediately with coconut chutney, sambar, lime pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.