Pan-Fried Masala Dosa with Potato Filling

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Crispy fermented rice and lentil crepes filled with a spiced mashed potato mixture, a beloved South Indian street food classic. This Indian-inspired recipe (vegetarian), ready in about 740 minutes, combines parboiled rice, urad dal (split black gram), fenugreek seeds into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 300 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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 parboiled rice
• 1/3 cup urad dal (split black gram)
• 1/2 tsp fenugreek seeds
• 1 tsp salt
• 3 medium, boiled and peeled potatoes
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2, finely chopped green chili
• 1 tsp, minced ginger
• 1/2 tsp turmeric powder
• 8 curry leaves
• 4 tbsp oil
• 2 tbsp, chopped fresh coriander leaves
• as needed water

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: Soak 1 cup parboiled rice with 1/3 cup urad dal and 1/2 tsp fenugreek seeds in water separately for 6-8 hours or overnight. Drain and grind them together with enough water to make a smooth batter. Cover and ferment at room temperature for 8-12 hours until batter doubles in size.
2. Step 2: Boil and peel 3 medium potatoes. Mash them coarsely in a bowl.
3. Step 3: Heat 2 tbsp oil in a pan over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds. When they crackle, add 2 finely chopped green chilies, 1 tsp minced ginger, 1/2 tsp turmeric powder, and 8 curry leaves. Sauté for 1 minute until fragrant.
4. Step 4: Add the mashed potatoes and 1 tsp salt to the pan. Mix well and cook for 3-4 minutes, stirring occasionally. Remove from heat and stir in 2 tbsp chopped coriander leaves.
5. Step 5: Heat a non-stick griddle or cast iron pan over medium heat. Pour a ladleful (about 1/3 cup) of fermented batter onto the pan and spread thinly in a circular motion.
6. Step 6: Drizzle 1 tbsp oil around the edges and cook for 2-3 minutes until the bottom is golden brown and crispy.
7. Step 7: Place 2-3 tbsp of the potato filling in the center of the dosa, fold it over, and serve hot with sambar and chutney.