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!

Course Breakfast, Snack

Cuisine Indian

Prep Time 10

Cook Time 10

Servings people

Calories 121.39kcal

Author Priya Lakshminarayan

Equipment

skillet

Ingredients

1 cup all-purpose flour or maida
2 tablespoon chickpea flour or besan
3 tablespoon rice flour
2 tablespoon flaxseed powder
1 Jalapeno finely chopped
2 potatoes grated
1 cup spinach, chopped optional
¼ cup cilantro optional
1 teaspoon turmeric powder optional
1 teaspoon 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