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A beautifully plated vegan potato masala dosa on a traditional brass plate in an Indian restaurant setting, featuring golden crispy crepe filled with spiced potato curry, garnished with fresh cilantro, served alongside coconut chutney and sliced cucumber, with warm ambient lighting highlighting the authentic textures and colors.
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Authentic Vegan Potato Masala Dosa

Transport your taste buds to the vibrant streets of South India with this authentic vegan potato masala dosa, where crispy, golden crepes made from simple pantry flour envelop a spiced potato filling bursting with aromatic flavors—all plant-based, low-carbon, and ready in under an hour for a sustainable feast
Course Main Course
Cuisine Indian
Diet Gluten Free, Vegan
Keyword Dosa
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 3
Calories 633kcal
Author Grok 4

Equipment

  • mixing bowl
  • Whisk
  • cutting board
  • Knife
  • Pan (or crepe pan)
  • spatula
  • Stove
  • Potato peeler

Ingredients

  • 300 g Dosa mix flour
  • 600 ml water for batter
  • 600 g potatoes peeled and diced into 1cm cubes
  • 150 g onions finely sliced
  • 150 g tomatoes diced
  • 2 green chilies finely chopped (fresh, added for authentic heat)
  • 1 tbsp fresh ginger grated
  • 1 tsp mustard seeds ground
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric
  • 10 curry leaves fresh, added for authentic aroma
  • 2 tbsp rapeseed oil from pantry, divided for batter and filling
  • Salt to taste
  • Fresh cilantro chopped for garnish (optional, about 20g)

Instructions

  • Peel the potatoes and dice them into 1cm cubes. Place in a pot with water, bring to a boil on the stove, and cook for 10 minutes until soft; drain and set aside (this is part of cooking time).
  • While potatoes boil, prepare the batter: In a mixing bowl, combine 300g Dosa mix flour with 600ml water. Whisk until smooth and lump-free; let it rest for 5 minutes to thicken slightly.
  • Finely slice the onions into thin strips. Dice the tomatoes into small pieces. Finely chop the green chilies. Grate the fresh ginger.
  • Heat 1 tbsp rapeseed oil in a pan over medium heat. Add mustard seeds and cumin seeds; let them splutter for 30 seconds.
  • Add sliced onions, chopped green chilies, grated ginger, and curry leaves to the pan. Sauté for 3-4 minutes until onions are translucent.
  • Stir in diced tomatoes and turmeric; cook for 2 minutes until tomatoes soften. Add the boiled potato cubes and salt; mix well and cook for another 3 minutes to blend flavors. Mash lightly with the spatula for a chunky texture. Remove from heat.
  • Heat the pan (or crepe pan) over medium-high heat with a few drops of remaining rapeseed oil. Pour a ladleful of batter (about 100ml) and spread thinly into a circle using the back of the ladle. Cook for 1-2 minutes until edges crisp, then flip and cook for 1 minute more. Repeat for 6 dosas total (2 per portion).
  • Place a portion of potato filling in the center of each dosa, fold, and serve hot.

Notes

Serving suggestions:
Serve these crispy dosas folded with the spiced potato masala inside, garnished with chopped fresh cilantro. Pair with a simple coconut chutney (blend coconut milk from pantry with green chilies and salt) or a side of fresh cucumber slices for a cooling contrast. Enjoy as a light dinner with a cup of herbal tea.
Substitutes for curry leaves
Based on their citrusy, slightly minty vibe in Indian recipes like our dosa filling, here are reliable swaps you can likely find in most German stores:
  • Lime Zest
  • Lemon Balm Leaves
  • Bay Leaves
  • Basil Leaves
  • Just skip them
 
Allergens:
  • Mustard: From the mustard seeds used in the potato masala filling
  • Check your specific Dosa flour mix
 
Emission Hotspots:
  • The dosa flour mix, dominated by white rice flour, represents the recipe's primary carbon emission hotspot due to rice cultivation's methane-intensive paddy farming
  • Shop to home transportation, if a combustion car is used
 
Sustainability tips:
  • Turn potato peels, onion skins, and any herb trimmings into compost instead of trash—this not only cuts waste but enriches your garden soil for growing your own greens
  • Opt for locally grown potatoes and onions from nearby farms to minimize transport emissions; in summer, snag in-season tomatoes to avoid energy-intensive greenhouse imports.
  • Walk or bike to the supermarket and farmer's market to cut transportation emissions
  • Store leftovers in the fridge—they reheat beautifully the next day
  • Use a lid on your pan while boiling potatoes to cut cooking time and stove energy by up to 30%, and cook multiple dosas in batches on low heat
  • Your guinea pigs 🐹 will happily eat any remaining fresh cilantro
  • Consider growing herbs at home—even a small windowsill herb garden reduces packaging and transportation while providing fresh flavors year-round