Crispy Paper Dosa with Coconut Chutney
Wafer-thin, golden-crispy crepes filled with spiced potatoes and served with fresh coconut chutney. Ready in 15 minutes using store-bought dosa batter.
- Total time
- 15 min
- Servings
- 2
- Calories
- 310
- Protein
- 7g
Ingredients
- 1.5 cups store-bought dosa batter (or rice-lentil batter)
- 1 cup potatoes, boiled and diced small
- 1 whole green chili, minced
- ½ cup coconut, fresh grated (or unsweetened shredded)
- ¼ cup cilantro, chopped
- 2 tbsp neutral cooking oil
Instructions
- 1
Mix potatoes, green chili, and half the cilantro in a bowl. Season with salt and pepper.
- 2
Heat oil in a 12-inch nonstick skillet over medium-high until it shimmers, about 90 seconds.
- 3
Pour 1/4 cup batter into the center and immediately spread it thin with the back of a spoon in a circular motion until nearly translucent.
- 4
Cook until the underside is golden and edges curl, about 2 minutes. Don't flip — add a spoon of potato filling down the center.
- 5
Fold the dosa in half, then in half again. Slide onto a plate and repeat with remaining batter and filling.
- 6
Mix coconut, remaining cilantro, salt, and a splash of water to make a quick chutney. Serve with warm dosa.
Tools you’ll need
- 12-inch nonstick skillet
- mixing bowl
- spoon or spatula
- measuring cups
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