Homemade Masala Dosa with Potato Filling

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

Thin, crispy rice and lentil crepes filled with a spiced potato mixture, served with tangy tamarind chutney and fresh coconut. This Indian-inspired vegetarian recipe, ready in about 150 minutes, pairs rice, urad dal, 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.

Ingredients

• 1 cup, short-grain rice
• 1/2 cup urad dal
• 2 medium, peeled and diced potatoes
• 1, finely chopped onion
• 2, finely chopped green chilies
• 1/4 cup, chopped coriander leaves
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp mustard seeds
• 2 tbsp vegetable oil
• to taste salt
• 1/2 cup tamarind chutney

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.