“Sandra, this one's specially for you. The recipe is from a cookbook. The number of servings is a guess.”
24hrs 40mins

Ingredients Nutrition


  1. To make dosais: Soak semolina in water in a bowl.
  2. Add sour milk, soda bircarbonate and a pinch of salt.
  3. Blend well together with an egg beater, till an even creamy mixture results.
  4. Leave overnight in a mixing bowl.
  5. Next morning, heat a tava (pancake pan).
  6. Pour a little ghee/oil on it (I use oil).
  7. Use 2-3 tbsps.
  8. full of batter at a time.
  9. You have to pour it in the middle of the pan and then spread it into a circle as for pancakes.
  10. Cover with a lid for the mixture to cook.
  11. Remove lid and put a filling of the potato mixture in the centre of the dosai.
  12. Fold over like an omelette, adding small amounts of ghee/oil to brown and prevent dosai from sticking.
  13. Serve with coconut chutney.
  14. For filling: Boil whole potatoes till done.
  15. Dice coarsely.
  16. Heat a tbsp.
  17. of oil in a skillet.
  18. Add mustard seeds.
  19. When they stop spluttering, add finely sliced/ chopped onions and fry till golden brown.
  20. Add other spices.
  21. Fry for a few seconds.
  22. Add diced potatoes.
  23. Blend well.
  24. Use in dosais as required.

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