Masala Dosa with Potato Filling
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Indian · 45 min · vegetarian, vegan, dairy-free
383 cal
9g protein
62g carbs
11g fat
per serving · estimated
Ingredients
- 1 1/2 cups prepared dosa batter
- 2 medium yukon gold potatoes
- 1 medium yellow onion
- 1/2 tsp mustard seeds
- 1 sprig curry leaves
- 1/4 tsp ground turmeric
- 1 green chili
- 1 1/2 tbsp neutral oil
Method (tap to check — screen stays awake)
- Boil the potatoes in salted water until tender, 15 to 20 minutes, then drain and roughly mash; keep aside. Chop the onion and chili while they cook.
- Temper mustard seeds in 1 tbsp oil over medium heat until they pop, add curry leaves, chopped onion and green chili, cook 4 minutes.
- Stir in turmeric and the mashed potato with 2 tbsp water and salt; cook 2 minutes to a soft filling.
- Heat a nonstick griddle, ladle batter and spread thin in a spiral; drizzle a little oil around the edge.
- Cook 2-3 minutes until crisp and golden underneath, place filling in the center, fold and serve.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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