Set Dosa with Potato & Pea Filling
Crispy fermented rice and lentil crepes filled with spiced potatoes and peas, served with coconut chutney. A vegetarian Indian favorite that's surprisingly manageable at home.
- Total time
- 45 min
- Servings
- 2
- Calories
- 385
- Protein
- 9g
Ingredients
- 2 cups dosa batter (store-bought or homemade rice-lentil blend)
- 2 whole potato, medium
- ½ cup frozen peas
- ½ tsp mustard seeds
- 1 tbsp fresh ginger-garlic paste
- ¼ tsp turmeric powder
- ½ cup coconut chutney (store-bought or homemade)
Instructions
- 1
Boil potatoes until fork-tender, ~15 minutes. Drain and let cool slightly.
- 2
Peel cooled potatoes and mash coarsely with a fork.
- 3
Heat 1 tbsp oil in a small pan over medium. Add mustard seeds until they pop, ~30 seconds.
- 4
Stir in ginger-garlic paste, then add mashed potatoes, peas, turmeric, and salt to taste.
- 5
Cook filling, stirring occasionally, until warmed through, ~3 minutes. Transfer to a bowl.
- 6
Heat a 10-inch non-stick skillet or dosa tawa over medium-high until very hot, ~2 minutes.
- 7
Pour 0.5 cup batter onto the center. Spread in a thin spiral motion with the back of a ladle until you have a 7-inch crepe.
- 8
Drizzle 1 tsp oil around the edges. Cook until the bottom turns golden and crispy, ~90 seconds.
- 9
Spoon 2–3 tbsp filling down the center of the dosa.
- 10
Fold the dosa in half. Slide onto a plate and keep warm. Repeat for a second dosa.
- 11
Serve dosas hot with coconut chutney on the side.
Tools you’ll need
- large pot
- fork
- small pan
- 10-inch non-stick skillet or dosa tawa
- ladle or spreader
- bowl
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