Paper Masala Dosa
A thin, ultra-crispy fermented rice and lentil crepe stuffed with a spiced potato filling.
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Ingredients
- 4 cups Fermented Dosa Batter
- 3 large Boiled Potatoes
- 1 medium Onion, finely sliced
- 4 tablespoons Ghee or Oil
- 1 teaspoon Mustard Seeds
- 1/2 teaspoon Turmeric Powder
- 2 pieces Green Chilies, chopped
- 10 leaves Curry Leaves
- 1 teaspoon Ginger, grated
- 1 teaspoon Salt
Instructions
- 1
Prepare the masala by heating 1 tablespoon of oil in a pan and tempering mustard seeds, curry leaves, ginger, and green chilies.
- 2
Add sliced onions and sauté until translucent, then add turmeric and mashed boiled potatoes with salt.
- 3
Mix the potato filling well, cook for 3 minutes on low heat, and set aside.
- 4
Heat a non-stick or cast-iron tawa (griddle) on medium heat and lightly grease it with oil.
- 5
Pour a large ladleful of thin dosa batter in the center and spread it in a circular motion to form a very thin, large crepe.
- 6
Drizzle ghee around the edges and in the center, cooking until the bottom is golden brown and very crispy.
- 7
Place 2-3 tablespoons of the potato masala in the center or on one side of the dosa.
- 8
Carefully fold the dosa into a roll or triangle and serve immediately with chutney and sambar.
Nutrition per Serving
385
Calories
8g
Protein
52g
Carbs
16g
Fat
5g
Fiber
2g
Sugar
620mg
Sodium
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