Masala Dosa Platter with Sambhar and Chutney

Dosa Potatoes:

Course Breakfast, Brunch, Main Course
Cuisine Indian
Keyword Dosa
Prep Time 10 minutes
Cook Time 10 minutes


  • Russet Potatoes 4 medium, peeled, boiled and cut into small cubes
  • Red Onion 1 medium, thinly sliced
  • 2 tablespoon cooking oil
  • 2 whole dried red chili
  • 1 teaspoon mustard seeds
  • 8-10 curry leaves
  • 1 teaspoon turmeric powder
  • teaspoon asafetida


  1. Heat oil in a thick bottom pan.
  2. Add chili, mustard seeds and curry leaves. As it sputters add asafetida and turmeric. Quick stir.
  3. Add onion. Cook for 3-5 minutes on medium heat until the potatoes become translucent.
  4. Add potatoes followed by salt. Mix well.
  5. Enjoy as breakfast hash or save to be served with dosa.

Dosa Making Process:

  1. To make Dosa, heat an iron griddle or Tava and heat up a small amount of oil.
  2. Take spoon or ladle and spread Dosa batter in circular rounds. Drizzle oil on top and sides and let one side cook.
  3. When browned, flip and cook the other side.
  4. To serve with potato filling, place 3 tablespoon potato filling in the middle of the circular dosa.
  5. Fold the loose sides over the filling and serve hot!