Potato Dosa is an instant breakfast recipe & one of the most easiest variety of dosa ever. The batter requires no fermentation & tastes delicious when made.
Dosa (Indian Pancake) is one of the most traditional South Indian breakfast/snack. The other one being Idli. Both of them have a huge fan following. Despite having a South Indian base, it is eaten worldwide. Every Indian restaurant serves a variety of dosa/idli and is also a popular street food dish. In fact the varieties of dosa a street food vendor makes are unimaginable. I didn’t even know of some variety till I tasted it for myself. There is a street dedicated to street food in Bombay called ‘Khau Galli’. There they serve different kinds of street food. It’s a culinary delight. If you ever visit Bombay, then you must visit this street. And here is a tip for you – Go on an empty stomach. 🙂
I miss that food scene here in Florida. How I wish there was someone who served vada pav here on the street! The kind of food we get here is so different to Indian food and its only natural to miss your home food which one has enjoyed for more than thirty years. Since I cannot get the authentic taste at restaurants here, I chose to make it at home and enjoy it. I make Dahi Ragda Puri, Masala Toast, Vegetable Frankie, Sukha bhel and Mysore Masala Dosa frequently. I had some boiled potatoes leftover from the hurricane meal prep. While talking to my aunt in India, I was telling her how I have all these leftover food in my pantry which I had to use. That is when she told me about this recipe. Potato Dosa is a great variation to the regular dosa. I loved the idea and was disappoint with myself to have not thought of it myself.
This recipe is unbelievably easy to make and extremely delicious to taste. I am just glad that I listened to my aunt and made this recipe. Normally dosa batters needs to be fermented before cooking it. However this one requires no such thing and can be made instantly. In a mixing bowl, add rice flour, maida/whole wheat flour, chickpea flour, flax seed powder and salt. Add water to give it a batter consistency. Add minced green chillies, spinach and cilantro. Mix it well. Then add the grated potatoes. You can use boiled or raw potatoes in this recipe. I have tried with both and they turn out great. Mix it well.
Heat a pan and pour a ladle full of batter on it and spread it like a pancake. Drizzle oil around it and cook evenly on both sides. This dosa takes a little bit longer to cook, so keep that in mind. Serve hot along with any chutney like Radish Chutney/Mulangi Thogayal/South Indian Chutney or Coriander Mint Chutney or Besan Chutney/Bombay Chutney Recipe or regular ketchup.
This Potato Dosa will come to your rescue when you are in a rush to cook a meal, specially in the mornings. You can prepare the batter and refrigerate it for a week. This dosa is crispy due to the potatoes in it. The taste is delectable. Adding lots of greens in it makes it more nutritious. Do try this recipe at home and let me know how it turned out.
- 1/2 cup maida/whole wheat flour
- 2 tbsp chickpea flour
- 2 tbsp rice flour
- 2 tbsp flax seed powder
- 2-3 green chillies
- 1 cup chopped spinach
- 1/4 cup chopped cilantro
- 2 boiled potatoes
- Salt as required
- Cooking oil as required
- In a mixing bowl, add rice flour, maida/whole wheat flour, chickpea flour, flax seed powder and salt. Add water to give it a batter consistency. Add minced green chillies, spinach and cilantro. Mix it well. Then add the grated potatoes. Mix it well.
- Heat a pan and pour a ladle full of batter on it and spread it like a pancake. Drizzle oil around it and cook evenly on both sides. This dosa takes a little bit longer to cook, so keep that in mind. Serve hot along with any chutney.
- You can add powdered oats in the batter as well.
- Sprinkle some grated cheese on top when serving it to kids.
I must say that I have fallen in love with this new kind of dosa recipe and I am positive that this is going to be a regular feature in my kitchen. You can have this for breakfast or as an evening snack. You can even pack it in lunch boxes. My folks would have a dosa each along with their evening coffee. This dosa was so tasty that I very unwillingly shared it with KR! 😉
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