Ghee Roast Dosa with Potato Masala & Sambhar
Crispy, buttery dosa with caramelized edges, served with spiced potato masala, tangy sambhar, and trio of chutneys. A complete South Indian dinner plated restaurant-style in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 480
- Protein
- 8g
Ingredients
- 1 cup store-bought dosa batter
- 3 tbsp ghee, divided
- 1 medium potatoes, diced small
- ½ medium onion, finely sliced
- 1 tsp store-bought sambhar powder
- ½ cup store-bought coconut chutney
Instructions
- 1
Heat 1 tbsp ghee in a nonstick skillet over medium-high until shimmering. Add diced potato and cook, stirring occasionally, until golden and crispy, about 6 minutes.
- 2
Stir in sambhar powder and sliced onion. Cook 1 minute until fragrant, then transfer to a plate. Wipe skillet clean.
- 3
Heat remaining 2 tbsp ghee over medium-high until it pools and shimmers, about 45 seconds.
- 4
Pour 1/4 cup dosa batter onto skillet and spread in a thin circle with the back of a ladle. Cook without moving until bottom edges turn golden and curl, about 2 minutes.
- 5
Flip dosa and cook the other side for 1 minute until crispy. Slide onto a plate.
- 6
Serve dosa with potato masala on the side, coconut chutney, and sambhar for dipping. Repeat steps 3–5 for second dosa.
Tools you’ll need
- 12-inch nonstick skillet or cast iron
- ladle
- spatula
- plate
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