Potato dosa

Soft & tasty south Indian rice crepes


Soft & tasty south Indian rice crepes



  1. Boil potaoes.

  2. Soak rice for 2 hours. Drain and wash well. Grind it with remaining ingredients (except potato) to a smooth batter.

  3. Peel boiled potatoes, mash or crumble with hands and add it to the batter in the end. Grind once again till smooth and fine.

  4. Remove onto a vessel. Ferment overnight.

  5. Add salt just before making dosas (see notes).

  6. To make dosas the next morning, heat a dosa pan/non stick pan. Pour ladle batter onto hot pan and spread quickly in circular motions with the back of the ladle. Drizzle oil/ ghee around the sides. When underside is brown and cooked, flip and cook the other side.

  7. Remove and serve hot with dollops of fresh homemade white butter.


Salt is added just before making dosas as it can make the batter too sour if added too early. But if you are staying in cooler places where fermenting batter is not easy, add salt after grinding batter and let ferment overnight.

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Prathima Thotanthillaya