Homemade Masala Dosa with Potato Filling

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Thin, crispy rice and lentil crepes filled with a spiced potato mixture, served with tangy tamarind chutney and fresh coconut. This indian-inspired vegetarian ready in about 150 minutes pairs short-grain rice, urad dal, medium, peeled and diced potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 120 min Cook: 30 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak the rice and urad dal separately in water for 4 hours. Drain and grind each into a smooth batter using a wet grinder. Mix both batters together, add 1/2 tsp salt, and let rest for 8-12 hours at room temperature.
  2. Step 2: For the filling: In a pan, heat 1 tbsp vegetable oil over medium heat. Add cumin seeds and mustard seeds, and let them splutter. Add chopped onion and cook until golden. Add diced potatoes, turmeric, green chilies, and salt. Cook for 10 minutes until potatoes are tender, then add chopped coriander leaves and mix well. Remove from heat and let cool.
  3. Step 3: Heat a non-stick skillet over medium heat. Pour a ladle of the dosa batter (about 1/2 cup) and spread it into a thin circle, lifting the pan to spread. Cook for 2-3 minutes until golden and crispy on the bottom.
  4. Step 4: Once the dosa is crisp, add a spoonful (about 1/4 cup) of the potato filling in the center. Fold the dosa in half and cook for another 1 minute until the filling is heated through.
  5. Step 5: Serve hot with tamarind chutney and fresh coconut on the side.

Frequently asked questions

How long does Homemade Masala Dosa with Potato Filling take to make?

Total time is about 150 minutes (120 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Homemade Masala Dosa with Potato Filling?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep short-grain rice from drying out.

Can I substitute ingredients in Homemade Masala Dosa with Potato Filling?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Homemade Masala Dosa with Potato Filling for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Homemade Masala Dosa with Potato Filling?

Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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