Instant Potato Dosa

Potato Dosa is an easy vegan meal prep idea, quick & delicious to eat. These tasty Indian crepes made from dosa batter make an instant South Indian breakfast! It is very flavorful and a great alternative to serving crispy potatoes, that too under 20 minutes!

What is a dosa?

Dosa (Indian crepe or pancake) is one of the most traditional and popular South Indian breakfast/snack. The other one being Idli. Both these dishes, also a popular street food have a huge fan following across the globe. Despite it being a South Indian delicacy, it is fondly eaten worldwide. Every Indian restaurant serves a variety of dosa and idli dishes on their menu. While the basic Idli and Dosa recipe is made with rice and lentils which require to be soaked, ground, and fermented, there are many different variations to these recipes today including the instant ones. 

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Instant Potato Dosa

I enjoy making such instant dosa recipes that require no soaking, no grinding, and no fermenting. This is my quick-fix recipe whenever I am craving for the Indian dosa. Adding potatoes to the batter makes crispy crepes which I love. This dosa doesn’t need any side dish with it, so this is perfect for a quick breakfast or a snack on a lazy afternoon. It is very filling and of course delicious to taste. Do give this recipe a try and let me know. 

Why make this Dosa

These Indian crepes are unbelievably easy to make and extremely delicious to taste. I am just glad that I came across this recipe, thanks to my aunt. Potato Dosa is a great variation to the regular dosa. 

• It's a new dosa batter variety
• It is an instant recipe and the batter requires no fermentation
• Vegan meal prep and gluten-free recipe
• Can be made using basic pantry ingredients
• A make-ahead kid-friendly meal
• It can be made under 20 minutes
• Can be served for breakfast or as a snack

Ingredients needed to make this South Indian breakfast 

The basic recipe can be made using just 6-ingredients but there are many ways to customize it as per your liking and availability. Plus you can make them without eggs and dairy. 

• This recipe calls for 3 different flours - All-Purpose flour, rice flour, and chickpea flour. You can swap all-purpose flour with any other flour like whole wheat, maida, or semolina. 
• Flaxseed powder - Grind dry roasted flaxseed to a powder consistency and store it in an airtight container. Add it to any batter or other dishes. It's fiber-rich and a great source of omega 3. 
• Jalapeno - For the spice. Skip if making for kids.
• Potatoes - You can use any potato variety and can be added grated or mashed. You can also boil them first or grate them raw. 
• For variations, I have also used spinach, cilantro, turmeric powder, and paprika. 

Steps to make these Instant Indian crepes

This recipe is a great vegan meal prep idea because of its sheer simplicity! This Potato Dosa will come to your rescue when you are in a rush to cook a meal, especially in the mornings. You can prepare the batter ahead of time and refrigerate it for a week. This dosa is crispy due to the potatoes in it making it 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. In a mixing bowl, add all-purpose flour, rice flour, chickpea flour, flaxseed powder, and salt.
2. Add minced jalapeno, chopped spinach, and cilantro. Mix it well. Then add the grated potatoes. You can use boiled or raw potatoes in this recipe. 
3. Add water gradually and then mix it well. It should resemble a thick dosa batter consistency. I later added turmeric and paprika to the batter for more flavor and color. It's an optional step. 
4. Heat a skillet and pour a ladle full of batter on it and spread it like a pancake. Drizzle oil around it and cook it evenly on both sides. This dosa takes a little bit longer to cook, so keep that in mind. You can cover the skillet with a lid to speed up the cooking time.

Always serve these Indian crepes fresh along with any chutney like Coriander Mint Chutney, Andhra Tomato Peanut Chutney, or Besan Chutney/Bombay Chutney Recipe or regular ketchup. 

Tips to make it

You can use any potato variety to make this dosa batter. They can be boiled or raw. I have tried with both and they turn out great. This is also a great recipe to use leftover mashed potatoes. Simply mix it in the batter.  Also, this recipe is very versatile. Use any other flour available to you, like whole wheat flour, maida, or semolina. Adding some kind of greens makes the dish even more nourishing. You can any variety of greens you have or skip adding it. This batter can also be used to make Potato Waffles or Mini Pancakes. 

It's an ideal vegan meal prep because you can prepare the batter ahead of time and store it in the fridge. It stays good for a week. This way, you can enjoy this South Indian breakfast any time you feel like. If making for kids, you can also grate some cheese on top. Adding turmeric to the batter will give it this nice yellow-orange color but that is optional. If you are not vegan, use ghee instead of oil for more authentic taste. 

Some Instant breakfast recipes

• Potato Bajra Pancake
• Lentil & Spinach Crepes
• Wheat flour Dosa
• Lentils Pancakes with Leftover Dal
• Mini Masala Uttapam

If you’ve tried this Instant Potato Dosa or any other recipe on the blog please let me know how it went by commenting below, I love hearing from you!

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Potato Dosa

Potato Dosa is an easy vegan meal prep idea, easy & delicious to eat. These tasty Indian crepes made from dosa batter make an instant South Indian breakfast! It is flavorful and is a great alternate way to serve crispy potatoes that can be made under 20 minutes!

4.85 from 13 votes

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Course: Breakfast, Snack

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 6 people

Calories: 121.39kcal

Author: Priya Lakshminarayan

Equipment

• skillet

Ingredients

• 1 cup all-purpose flour or maida
• 2 tbsp chickpea flour or besan
• 3 tbsp rice flour
• 2 tbsp flaxseed powder
• 1 Jalapeno finely chopped
• 2 potatoes grated
• 1 cup spinach, chopped optional
• 1/4 cup cilantro optional
• 1 tsp turmeric powder optional
• 1 tsp paprika optional
• salt
• Cooking oil as required

Instructions

• In a mixing bowl, add all-purpose flour, rice flour, chickpea flour, flax seed powder, and salt.
• Add minced jalapeno, chopped spinach, and cilantro. Mix it well. Then add the grated potatoes. You can use boiled or raw potatoes in this recipe.
• Add water gradually and then mix it well. It should resemble a thick dosa batter consistency. I later added turmeric and paprika to the batter for more flavor and color.
• Heat a skillet and pour a ladle full of batter on it and spread it like a pancake. Drizzle oil around it and cook it evenly on both sides. This dosa takes a little bit longer to cook, so keep that in mind. You can cover the skillet with a lid to speed up the cooking time.
• Always serve these Indian crepes fresh along with any chutney like Coriander Mint Chutney.

Notes

You can use any potato variety to make this dosa batter. They can be boiled or raw. I have tried with both and they turn out great. This is also a great recipe to use leftover mashed potatoes. Simply mix it in the batter. 

Also, this recipe is very versatile. Use any other flour available to you, like whole wheat flour, maida, or semolina. Adding some kind of greens makes the dish even more nourishing. You can any variety of greens you have or skip adding it. This batter can also be used to make Potato Waffles or Mini Pancakes. 

It's an ideal vegan meal prep because you can prepare the batter ahead of time and store it in the fridge. It stays good for a week. This way, you can enjoy this South Indian breakfast any time you feel like.

If making for kids, you can also grate some cheese on top. Adding turmeric to the batter will give it this nice yellow-orange color but that is optional. If you are not vegan, use ghee instead of oil for more authentic taste. 

Nutrition

Calories: 121.39kcal | Carbohydrates: 22.12g | Protein: 3.81g | Fat: 1.95g | Saturated Fat: 0.21g | Sodium: 7.74mg | Potassium: 116.44mg | Fiber: 2.22g | Sugar: 0.56g | Vitamin A: 727.8IU | Vitamin C: 4.35mg | Calcium: 16.57mg | Iron: 1.65mg

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