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Filling for Dosa Pancake

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“This stuffing is used for filling the dosa but can be eaten as a vegetable accompaniment to any Indian meal. NOTE: You should make the first dosa or pancake as a test pancake only, with a smaller amount of batter. It usually sticks to the pan a little and curls. After this, the pan is uniformly covered by a film of oil and pancakes cook better. Yield and times are estimated since I haven't made these before.”

Ingredients Nutrition


  1. Boil potatoes in their skin in a pressure cooker for 3-4 pressures or in a pan of boiling water until tender. You can microwave them in a sandwich bag, with 2-3 tbs. water, for 6-8 minutes. You must leave a hole for the steam to escape, otherwise, the bag may ‘splode. ;)
  2. Allow to cool, peel and break roughly into small pieces. Keep aside.
  3. Tempering & making the filling:
  4. Heat oil in a wok.
  5. Add mustard seeds, asafoetida powder, chana and urad dal, and let the seeds splutter. Keep the lid on to avoid seeds jumping all over your kitchen.
  6. When dals begin to turn brown, add curry leaves and broken red chillies and stir.
  7. Add onions, green chillies, ginger and fry for a couple of minutes.
  8. Add salt, turmeric and chilli powder and water. Simmer with the lid closed, until onions are well cooked.
  9. Add potatoes (and peas if used) and cook until it is all mixed well and water is absorbed. the potatoes should have a slightly mashed look.
  10. Add coriander leaves and mix.
  11. Serve alongside a Dosa or use as a filling for the dosa.

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