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Top-down look at a golden potato dosa with spinach, cilantro, and jalapeño slices.

Potato Dosa Recipe

Potato dosa with grated potatoes, spinach, and spices makes a savory Indian crepe, ready in 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine Indian
Servings 6 servings
Calories 120 kcal

Ingredients
  

  • 1 cup all-purpose flour 120 g
  • 2 tbsp chickpea flour 15 g
  • 3 tbsp rice flour 24 g
  • 2 tbsp flaxseed powder 14 g
  • 1 jalapeño finely chopped
  • 2 potatoes grated
  • 1 cup spinach chopped (optional)
  • 1/4 cup cilantro chopped (optional)
  • 1 tsp turmeric powder (optional)
  • 1 tsp paprika (optional)
  • salt to taste
  • cooking oil as required

Instructions
 

  • Mix dry ingredients:

    In a mixing bowl, combine all-purpose flour, rice flour, chickpea flour, flaxseed powder, and salt.

  • Add vegetables and potatoes:

    Add minced jalapeño, chopped spinach, and cilantro; mix well. Then add grated potatoes (raw or boiled).

  • Make dosa batter:

    Gradually add water and mix to a thick dosa batter consistency. Optionally add turmeric and paprika for more flavor and color.

  • Cook dosas until golden:

    Heat a skillet over medium heat. Pour a ladleful of batter onto the skillet and spread into a pancake. Drizzle oil around the edges. Cook until golden brown on both sides, covering with a lid to speed cooking if desired. Note: these dosas take slightly longer to cook.

  • Serve with chutney:

    Serve fresh with chutney, such as coriander mint chutney.
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