Paper-thin dosa stuffed with herbed potatoes (Masala dosa) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 497) by Yamuna Devi

  • coriander leaves
  • basmati rice
  • Show all ingredients...

  • EYB Comments

    Can substitute long grain white rice for basmati rice, black salt for chat masala, herbs of your choice for coriander leaves, and vegetable oil for ghee. Batter must rest 22-24 hours, and dal must soak in water 4-6 hours.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Green beans in yogurt-poppy seed sauce (Barbatti tari sabji); Fresh coconut and tamarind chutney with fresh coriander (Nariyal imli chatni)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute long grain white rice for basmati rice, black salt for chat masala, herbs of your choice for coriander leaves, and vegetable oil for ghee. Batter must rest 22-24 hours, and dal must soak in water 4-6 hours.

  • Barb_N on September 23, 2014

    I only made the potato portion of this recipe (the masala or spiced part). I bought prepared dosa batter but skipped it altogether in the interests of time. The potato stir fry is delicious, not too spicy b/c my chilies were very mild. I will definitely make this again.

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