Crispy Paper Dosa with Spiced Potato
Thin, lacy dosas made from a simple rice-and-lentil batter, crispy at the edges with a tender center. Serve with creamy potato filling and tangy sambar for a restaurant-quality dinner in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 245
- Protein
- 6g
Ingredients
- 2 cups dosa batter (store-bought or homemade rice-lentil fermented batter)
- 2 whole medium potatoes, boiled and cubed
- ½ whole yellow onion, thinly sliced
- 1 whole green chili, thinly sliced (optional)
- 1 tsp sambar powder or mild curry powder
- ½ cup coconut chutney or store-bought chutney for serving
Instructions
- 1
Heat 1 tbsp oil in a 10-inch nonstick skillet over medium-high until it shimmers, about 60 seconds.
- 2
Pour 0.5 cup batter into the center and immediately spread it thin with the back of a ladle in concentric circles until paper-thin and lacy.
- 3
Cook 90 seconds until the bottom turns golden and crispy, then flip gently and cook the other side 30 seconds until set.
- 4
Toss cubed potatoes with sambar powder, salt, and the sliced onion and chili in a small bowl.
- 5
Spoon the spiced potato filling down the center of the dosa, fold it into a cone or roll, and transfer to a plate.
- 6
Repeat with remaining batter. Serve hot with coconut chutney and sambar on the side.
Tools you’ll need
- 10-inch nonstick skillet
- ladle or dosa spreader
- small mixing bowl
- spatula
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