Make Perfect Aloo Dosa Quickly With This 4-Step Guide

Aloo Dosa features a thin, crispy rice and lentil dosa that is stuffed with a spiced, mashed potato mixture. The dosa is made from a fermented batter of rice and lentils, which gives it its characteristic texture and flavor. The potato filling is seasoned with aromatic spices and herbs, adding depth and richness to the dish. Overall, Aloo Dosa is a beloved dish that combines the crispiness of dosa with a flavorful, spiced potato filling, offering a satisfying and comforting meal that is both delicious and nutritious.

Potato Dosa, also known as Aloo Dosa, is a delightful variation of the classic South Indian dosa. It features a crispy, thin rice and lentil crepe stuffed with a spiced potato filling. Here’s a step-by-step recipe to make Potato Dosa:

1. Ingredients

For the Dosa Batter:

– 1 cup rice
– 1/4 cup urad dal (split black gram)
– 1/4 cup chana dal (split chickpeas)
– 1/2 teaspoon fenugreek seeds (methi)
– 1/2 teaspoon salt (adjust to taste)
– Water, as needed

For the Potato Filling:

– 3 large potatoes, boiled and peeled
– 1 tablespoon oil
– 1 teaspoon mustard seeds
– 1 teaspoon cumin seeds
– 1 onion, finely chopped
– 2-3 green chilies, finely chopped (adjust to taste)
– 1 teaspoon ginger, finely chopped or grated
– 1/2 teaspoon turmeric powder
– 1 teaspoon mustard seeds
– 1 teaspoon cumin seeds
– 1 teaspoon chana dal (split chickpeas)
– 1/2 teaspoon urad dal (split black gram)
– 1/4 cup fresh coriander leaves, chopped
– Salt to taste
– Juice of 1/2 lemon

2. Instructions

Step 1- Prepare the Dosa Batter:

– Rinse the rice, urad dal, chana dal, and fenugreek seeds in plenty of water. Soak them together in a large bowl for about 4-6 hours or overnight.
– Drain the soaked ingredients and grind them into a smooth batter using a little water. The batter should be thick but pourable. Adjust the water as needed.
– Transfer the batter to a bowl, cover, and let it ferment in a warm place for 8-12 hours, or until it has risen and appears slightly bubbly.

Step 2- Prepare the Potato Filling:

– Boil the potatoes until they are tender. Peel and mash them roughly.
– Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
– Add finely chopped onions and green chilies. Sauté until the onions are soft and golden.
– Add the ginger and sauté for another minute.
– Add turmeric powder, chana dal, urad dal, and salt. Stir well.
– Add the mashed potatoes and mix everything thoroughly. Cook for 5-7 minutes, allowing the flavors to blend. Adjust the seasoning as needed.
– Add lemon juice and chopped coriander leaves. Mix well and set aside.

Step 3- Make the Dosa:

– Heat a non-stick or cast-iron skillet over medium heat. Grease lightly with oil.
– Pour a ladleful of dosa batter onto the hot skillet and spread it in a circular motion to form a thin crepe.
– Drizzle a little oil around the edges and on top of the dosa. Cook until the bottom is golden brown and crispy.
– Place a portion of the potato filling in the center of the dosa. Fold the dosa over the filling to form a semi-circle or roll it up.
– Cook for another 1-2 minutes, allowing the dosa to crisp up further.

Step 4- Serve:

– Serve the hot potato dosa with coconut chutney, sambar, or your favorite chutney.

Enjoy your delicious and crispy Potato Dosa! It’s a perfect blend of savory dosa and spiced potato filling that makes for a satisfying breakfast or brunch.