Description
Stuffed Mini Dosas are bite-sized South Indian crepes filled with a savory potato masala and served with coconut chutney and sambar. Perfect for breakfast, brunch, or as an elegant appetizer, these crispy delights combine the tantalizing flavors of spiced potatoes wrapped in delicate dosa batter, offering a traditional taste with a convenient, snackable size.
Ingredients
Dosa Batter
- 2 cups dosa batter
- 2 tablespoons oil
Potato Masala Filling
- 2 potatoes, boiled and mashed
- 1 small onion, chopped
- 1 teaspoon mustard seeds
- 8–10 curry leaves
- 1 green chili, chopped
- ¼ teaspoon turmeric powder
- Salt, to taste
- Chopped cilantro, to garnish
Instructions
- Prepare the Masala Filling: Heat oil in a pan over medium heat. Add mustard seeds and allow them to splutter. Then add curry leaves, chopped onion, and green chili, sautéing until onions turn translucent and fragrant.
- Add Spices and Potatoes: Stir in turmeric powder, followed by the mashed potatoes and salt. Mix everything thoroughly, ensuring the spices coat the potatoes evenly. Cook for a couple of minutes, then finish by folding in the chopped cilantro. Remove from heat and set aside.
- Preheat the Griddle: Heat a nonstick griddle or tawa over medium-high heat to prepare for cooking the dosas. Ensure the surface is clean and lightly greased with oil if necessary.
- Cook Mini Dosas: Pour small circles of dosa batter onto the griddle, roughly 3-4 inches in diameter. Cook each dosa until the underside turns lightly golden and crisp.
- Add Filling and Fold: Place a spoonful of the prepared potato masala filling at the center of each mini dosa. Carefully fold the dosa over the filling to encase it, creating a neat pouch.
- Serve Warm: Transfer the stuffed mini dosas to a serving plate. Serve immediately accompanied by coconut chutney and sambar for an authentic South Indian experience.
Notes
- For variation, try stuffing the dosas with paneer or mixed vegetables instead of potatoes.
- Serve the dosas immediately after cooking to enjoy them at their crispiest texture.
- Adjust the amount of green chili to control the spiciness of the filling according to your preference.
- Use a nonstick griddle to ensure easy flipping and removal of dosas without breaking.
- Leftover masala filling can be refrigerated and used for other dishes like sandwiches or wraps.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Appetizer
- Method: Griddling
- Cuisine: South Indian
