Masala Dosa | Savory Potato Stuffed Crepes

“Once you get a spice in your home, you have it forever. Women never throw out spices. The Egyptians were buried with their spices. I know which one I’m taking with me when I go.” -Erma Bombeck

Masala Dosa | Savory Potato Stuffed Crepes
Masala Dosa is a popular dish in Southern India. The savory potato stuffed crepes are eaten mostly for breakfast. This is one of my favorite dishes to make on weekends!  The Masala (savory potato filling) is the traditional Dosa filling, although more recently I have seen fillings such as: chicken, cheese, veggies, and even seafood. We enjoy our Masala Dosa’s with a side of coconut mint chutney.
Masala Dosa | Savory Potato Stuffed Crepes
After getting married and learning how to make Idli Sambar, another popular South Indian breakfast food (and Hubby Darlings favorite breakfast dish) I decided to try to make Masala Dosa. Learning to make the dosa’s took patience… but the end results were well worth it! My first dosa is always a flop (much like my first pancake) but once I get a gauge of the heat and batter amount, I know we are on our way to a delicious and filling breakfast.
Masala Dosa | Savory Potato Stuffed Crepes
The batter usually lasts 3-4 days so we usually end up eating it two days in a row for breakfast :D. This works out great, especially since the hard part [making the dosa batter] is done for the next day! Dosa’s should be served and enjoyed immediately – the hotter, the crisper, the better.
Masala Dosa | Savory Potato Stuffed Crepes
Masala Dosa | Savory Potato Stuffed CrepesIngredients:
For the Dosa –
1 cup uncooked white rice
1/2 cup urad dal (split black lentils)
1/4 teaspoon fenugreek seeds
1/2 teaspoon salt
1 cup of water
For the Masala (Potato Filling) –
3 Medium Russet Potatoes (peeled and cut into 1/2 inch cubes)
1 Large onion (cut into long slices/julienne style)
2 Serrano chili peppers (chopped)
4-5 Curry leaves
2 teaspoons turmeric
1 /2 teaspoon salt
1 teaspoon cumin
1 teaspoon coriander powder
1/3 teaspoon black mustard seeds
3 tablespoons oil (I use vegetable)
Masala Dosa | Savory Potato Stuffed CrepesMethod:
For the Dosa –
Wash and soak the uncooked rice, urad dal, and fenugreek seeds in water for 4-5 hours or until soft. With a food processor/grinder make a batter by combining the rice, dal, fenugreek seeds, and 1/2 cup of water. Once the batter is smooth add the salt and pour into large bowl. Cover and let the batter ferment for 8-12 hours. Once you are ready to use mix the fermented batter (it will deflate at this time). Batter should be a little thinner then pancake consistency. If needed, add reserved water.
Masala Dosa | Savory Potato Stuffed Crepes
Heat a large round non stick pan on medium-high setting. Grease with oil or cooking spray. Pour a ladleful of mixture onto the mixture and spread with the back of ladle/spoon in a circular motion. Spray/Drizzle oil around the edges of the dosa. Dosa is ready to remove once the edges begin to rise (after 1-2 minutes) and the bottom is slightly browned. Repeat for remaining dosas.
For the Masala (Potato Filling) –
In a large skillet, heat oil on medium heat and toast the cumin seeds, mustard seeds, curry leaves, and Serrano chilies. Once the seeds begin to crackle/pop add onion and mix. When the onions start to become translucent add the potatoes. Cover and let the potatoes cook in the steam for 10-15 minutes, mixing occasionally. When the potatoes have wilted add the coriander powder, turmeric and salt. Uncover and let cook for additional 10-15 minutes or potatoes are soft. Garnish with Cilantro and serve with hot dosas.

13 thoughts on “Masala Dosa | Savory Potato Stuffed Crepes

    1. Thank you! Pictures don’t do it justice… I know you and your wife like experimenting with Indian recipes – give it a go and let me know what you think 🙂 I’m sure you won’t be disappointed!

      1. Hi I once tried to ferment dosa batter but it didn’t ferment probably because in England the weather isn’t warm. Any tips on fermenting the batter in cold countries?

Leave a Reply

Your email address will not be published. Required fields are marked *