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
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Boil potatoes until fork-tender, ~15 minutes. Drain and let cool slightly.
Step 2
Peel cooled potatoes and mash coarsely with a fork.
Step 3
Heat 1 tbsp oil in a small pan over medium. Add mustard seeds until they pop, ~30 seconds.
Step 4
Stir in ginger-garlic paste, then add mashed potatoes, peas, turmeric, and salt to taste.
Step 5
Cook filling, stirring occasionally, until warmed through, ~3 minutes. Transfer to a bowl.
Step 6
Heat a 10-inch non-stick skillet or dosa tawa over medium-high until very hot, ~2 minutes.
Step 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.
Step 8
Drizzle 1 tsp oil around the edges. Cook until the bottom turns golden and crispy, ~90 seconds.
Step 9
Spoon 2–3 tbsp filling down the center of the dosa.
Step 10
Fold the dosa in half. Slide onto a plate and keep warm. Repeat for a second dosa.
Step 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
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
