Paper Dosa with Potato Curry
Crispy, paper-thin crepes made from fermented rice and lentil batter, filled with spiced potato curry. A South Indian vegetarian classic that's easier than it looks when you use quality batter.
- Total time
- 50 min
- Servings
- 4
- Calories
- 285
- Protein
- 6g
Ingredients
- 2 cups dosa batter (store-bought or fermented)
- ½ cup water
- 2 cups potatoes, boiled and diced small
- 1 medium onion, finely diced
- 1 tbsp ginger-garlic paste
- ½ tsp mustard seeds
- 8 leaves curry leaves
- ½ tsp turmeric powder
- 1 pinch salt and pepper to taste
Instructions
- 1
Heat 1 tbsp oil in a skillet over medium-high. Add mustard seeds; let them pop, ~1 minute.
- 2
Add curry leaves, ginger-garlic paste, and onion. Cook until onion softens, ~3 minutes.
- 3
Stir in diced potatoes and turmeric. Cook until fragrant and heated through, ~2 minutes.
- 4
Season with salt and pepper. Transfer to a bowl and set aside.
- 5
Thin the dosa batter with water until it pours easily like crepe batter.
- 6
Heat a 10-inch nonstick skillet or tawa over medium-high until very hot, ~2 minutes.
- 7
Pour 0.5 cup batter into the center. Immediately spread outward in a spiral with the back of a spoon to form a thin crepe.
- 8
Drizzle 0.5 tsp oil around the edges. Cook without moving until the bottom is golden and crispy, ~2 minutes.
- 9
Spread 3 tbsp potato filling down the center. Fold the dosa in half or quarters.
- 10
Cook for another 1 minute until the edges are crispy. Transfer to a plate.
- 11
Repeat with remaining batter and filling to make 3 more dosas.
- 12
Serve hot with coconut chutney or sambar (if available).
Tools you’ll need
- 10-inch nonstick skillet or tawa
- wooden spoon or dosa spreader
- medium skillet (for filling)
- small pot (for boiling potatoes)
- cutting board and knife
- measuring cups and spoons
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