Prepared dosa batter makes this a practical home version of a crisp dosa with a separately cooked potato filling. Check the batter label for storage and use instructions, and bring chilled batter closer to room temperature before spreading. Serves four.
Serves: 4
Prep: 20 minutes
Cook: 25 minutes
Ingredients
- 3 cups prepared dosa batter
- 1 pound Yukon Gold potatoes
- 1 tablespoon neutral oil
- 1/2 teaspoon black mustard seeds
- 1 small yellow onion, thinly sliced
- 1/2 cup frozen peas
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon fine salt
- 8 curry leaves, optional
- 1/2 cup coconut chutney, to serve
Method
- Put potatoes in a saucepan, cover with water, and simmer for 15 to 18 minutes until tender. Drain, cool slightly, peel, and roughly mash.
- Heat oil in a skillet over medium heat. Add mustard seeds; when they begin to pop, add onion and curry leaves. Cook for 4 to 5 minutes until soft.
- Add peas, turmeric, salt, and 2 tablespoons water. Cook for 3 minutes, then fold in the potatoes. Keep warm.
- Heat a flat nonstick skillet over medium-high heat. Pour in about 1/3 cup dosa batter and spread quickly in widening circles into a thin round.
- Drizzle a little oil around the edge and cook for 2 to 3 minutes until crisp and browned underneath. Spoon potato filling down the center.
- Fold the dosa over the filling and serve with coconut chutney. Repeat with remaining batter and filling.
Variations
Use chopped cilantro in the potatoes or add diced cooked carrot with the peas. If the batter is too thick to spread, follow the package directions for thinning.
Storage and reheating
Refrigerate cooked filling in a covered container for up to 3 days. Cook dosas fresh for best texture and reheat filling until hot.
Read the breakfast prep guide for early mornings and weekly breakfast grocery list. Put potatoes and dosa batter on the Lucru Home grocery list.
