Potato Dosa Recipe
Potato Dosa Recipe Component:
Potato Dosa Recipe Component:
- 2 medium-sized potatoes, boiled and mashed
- 1 small onion, finely chopped
- 1 green chili, finely chopped
- 1/2 tsp mustard seeds
- 1/2 tsp cumin
- a pinch of asafoetida
- 1/4 tsp turmeric powder
- salt to taste
- Handful of fresh coriander leaves, finely chopped
For Dosa Batter:
- 1 cup regular rice
- 1/4 cup urad dal
- 1/4 cup poha (flattened rice)
- water for soaking and grinding
- salt to taste
- To make Potato Dosa:
- potato filling
- dosa batter
- oil or ghee for greasing the pan
Potato Dosa Recipe Instruction:
Soaking Rice and Dal:
- Wash rice, and urad dal grains separately under running water.
- Mix rice, urad dal in a large bowl. Add enough water to cover the ingredients and let them soak for 4-6 hours.
Grinding the batter:
- Sieve the soaked rice, urad dal, and fenugreek seeds. Put them in a blender or wet grinder.
- Add poha (flattened rice) to the blender. This helps in getting the crispy texture.
- Grind all the ingredients together while adding water gradually, till you get a smooth and slightly thick batter.
- Take out the batter in a big bowl and add salt.
Making Potato Stuffing:
- Heat oil in a pan on medium heat. When it becomes hot, add mustard seeds and cumin seeds to it. let them explode
- Add asafoetida, chopped onions, and green chilies. Fry till the onion becomes transparent.
- Add turmeric powder and mashed potatoes. Mix all the ingredients well.
- Cook for a few minutes, stirring occasionally, until the flavors meld together.
- Switch off the flame and add chopped coriander. Mix well and set aside.
Making Potato Dosa:
- Heat a non-stick or cast iron dosa griddle on medium heat. Make it smooth by applying a little ghee.
- Pour a ladleful of dosa batter into the center of the pan. Starting from the center, spread the batter in a circular motion to make a thin and uniform dosa.
- Sprinkle some oil or ghee on the sides and top of the dosa.
- Spread prepared potato stuffing in sufficient quantity on half of the dosa.
- Fold the dosa in half, cover the stuffing, and press it gently with a spatula.
- Cook the dosa for a few minutes till the underside turns golden brown and crisp.
- Flip the dosa and cook on the other side as well.
- Remove the dosa from the griddle and serve hot.
For serving Potato Dosa:
- Serve aloo dosa hot with your favorite chutney like coconut chutney, tomato chutney, or mint chutney.
- Enjoy Aloo Dosa as a satisfying and delicious breakfast or brunch option.
Note: You can increase or decrease the spiciness of potato stuffing by adding more or less green chilies according to your taste. Feel free to experiment with other fillings and variations to make the dosa more interesting.
