Masala Dosa – Crepes with Spicy Potato Filling

Prep Time 15 minutes | Cooking Time 30 minutes | Serves 4


While we’re all still in the mood for pancakes, I’ve got a great recipe for Masala Dosa which is an old family favourite.


My parents often take my sister and I to the inner-city Sydney suburb of Surry Hills, or Harris Park in the west to catch up with the Bombay street snacks they missed from their childhood. Masala dosa, a rice and lentil flour crepe filled with spicy potatoes, was our staple choice. The waiters would carry the large pancake, about 50cm in diameter, on a silver tray. There was always plenty of peppery eggplant sambal and coconut chutney for dipping. Rather than making traditional dosas, which requires soaking, grinding and fermentation, I’ve got a simple crepe recipe that will do the trick:



  • 1 cup plain flour
  • 1 cup milk
  • 2 eggs
  •  ¼ cup water
  • pinch of salt

Potato Filling

  • 4 medium potatoes
  • 2 tablespoons olive oil, plus extra for the crepes
  • 1 tsp ground turmeric
  • 1 teaspoon chilli powder
  • 1 teaspoon garam masala
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • ¼ cup fresh coriander, finely chopped



Make the crepes. Combine the ingredients in a mixing bowl and beat to form a smooth paste. Cover with cling wrap and place in the fridge while you make the filling.

Par-boil the potatoes. Peel the potatoes if they are brushed. If washed, leave skins on. Place in a medium saucepan and cover with cold water. Par-boil over a high heat for 10-15 minutes. Drain and rinse under cold water. When cool, dice the potatoes into 2 cm cubes.

Make the filling. Heat the vegetable oil in a cast-iron frying pan over a medium heat. Add the spices and stir to cook for 5 minutes until fragrant. Add the potatoes and ¼ cup water. Cook until the potatoes are tender and the liquid has reduced. Season with salt and pepper and stir through coriander.

Cook the crepes. Heat 1tsp remaining oil in a large crepe pan or non-stick frying pan over medium heat. Add ¼ cup crepe batter and swirl to coat the base of the pan. Cook for 2-3 minutes until crisp. Carefully flip then continue to cook on the other side. Repeat with the remaining batter to make 8 crepes

Fill the crepes with the potato mixture then roll up. Serve with bought tamarind chutney or tomato chutney.

I love receiving photos of your kitchen creations. Send me your recipes and dishes by tagging #brendonthesmilingchef on Instagram or tweeting to @bthesmilingchef. Let me know what you’re making today by leaving a message in the comments section below, or send me a message via my social networks.

Happy Cooking and Keep Smiling,

Brendon 🙂



6 Comments Add yours

  1. chefceaser says:

    Reblogged this on Chef Ceaser.


  2. I remember dosas! Love the potato filling.


    1. Hi Rosemary, that’s so cool. Where did you have them? P.S. just saw yout gumbi recipe. It looks amazing. Ladyfingers/ okra are also another delcious ingredient we use often in Goan style cooking. We make a similar dish to gumbo, a Goan prawn curry thickened with Ladyfingers to give it a lovely slurpy finish.


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