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.
- In a mixing bowl
, add all-purpose flour, rice flour, chickpea flour, flaxseed 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. It's an optional step.
- 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.
, add 
, 
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
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
Nutrition
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I am so glad I stumbled on this recipe. These dosas are extremely delicious and the variations you can make with these are fantastic! This recipe is a keeper! Thank you for sharing 🙂
Thank you so much. Glad you like it. We too love it at home. 🙂
Made this today..added grated carrot and shredded cabbage..came out really well..family loved it.
That is so good to know 🙂 Thanks for trying out the recipe.
Absolutely brilliant 👌
Thank you so much.
These look sooo tasty and flavorful! Saving this to make later. 🙂
Thank you so much
I love all your recipes. This was so yummy and easy to prepare in advance. We enjoyed trying dosa. It was our first time and we will definitely have it again.
I am so happy to hear that. Thank you
These look amazing! I love the idea of making the batter ahead of time to have an easy breakfast. I'm excited to try these with all the different chutneys you recommend.
yes, it makes life so much easier!
I've always been intimidated to make dosas from scratch but this recipe inspired me to try it at home! It turned out great!
They are the easiest! I am doing a recipe video next week. Don't forget to check that out. It's on whole wheat rava dosa.
Anything with potatoes as well as so full of healthy ingredients gets a big thumbs up. 👍👍will definitely try it out!
These look amazing. I love all the spices in them too. Can't wait to make these.
Thank you so much
These look so delicious! I can't wait to try them!
Yes, do try them. Thanks.
These are so delicious! My whole family devoured them! I'll definitely be making them again!
So glad to hear that. Thank you.
This is such an easy recipe. Perfect for lunch, I added a small green salad.
That's perfect! Thank you so much.
I LOVE quick-fix recipes that look and taste just as good as the original. This is such a great recipe to have on hand and I can't wait to make it for my family.
Thank you so much.
My Family Love This Recipe. It's Very Delicious To Eat.
Thanks For Sharing.
thud potatoes dosa is made in mangalore side, even in my house(bangalore) which I s an old recipe but differently.
Oh really? Good to know. How do you make it?
This looks so amazing! Pinning it for later, cant wait 🙂
This looks delicious and different. I am going to try and make these smaller and serve as an appetizer. Thank you for sharing. Leanna
Thank you! Absolutely delicious recipe. I didn’t know how much water to use as I have never made dosas before but I figured the consistency would be like a thick pancake. Maybe you could give more direction on this for beginners.
Yes, it should be like a pancake batter, spreadable. I hope that helps. Also, You can make the dosa look thick like a pancake or make it thin like crepes..this is when you pour the batter and spread it in the pan.
Another gorgeous recipe Priya. Thank you so much for linking up to Thriving on Thursdays last week. I'm featuring this one at tomorrow's party.
Anne @ Domesblissity
You don't mention rice flour until your instruction. Is there rice four in this? I am going to make it without this time but would like to know for next time. Thank you.
Sorry missed it. Updated the recipe now.
When to put potatoes
While making the batter.
Can I replace Rice floor with rava??
yes you can.
This looks so good!
Could you please tell me how much rice flour is required?
Thank you 🙂