Recipe for Potato and Chickpea Flour Dosa

Traditionally, dosas are made with a fermented batter made from rice and lentils. However, one can get creative and use different ingredients to make various dosas. Today’s recipe is one such recipe. This recipe started as an experiment and became a regularly followed recipe in my home.

Potato and Chickpea flour dosa is an instant recipe and doesn’t require grinding, soaking or fermenting. It is ideal for a day when you haven’t planned anything for breakfast but want to make something quick, delicious and nutritious. These crispy dosas have a texture similar to rava dosa, made with semolina as the main ingredient.

If you are looking for other dosa recipes, check out the recipes for Masala Dosa, Ragi Dosa, Wheat Dosa, Quinoa Dosa, Foxtail Millet Dosa, Uttapam, Adai Dosa and Pesarattu.

Let’s start with the recipe:

Ingredients needed for Potato Chickpea Flour Dosa:

• 3-4 Medium-Sized Potatoes
• 1 Cup Chickpea Flour OR Gram Flour (Besan)
• ½ Cup Semolina
• ½ Cup Rice Flour
• 2 Medium-Sized Onions; Finely Chopped
• 2-3 tbsp Finely Chopped Fresh Coriander Leaves
• 7-8 Curry Leaves; Finely Chopped
• 2-3 Green Chillies; Finely Chopped
• 1 tbsp Cumin Seeds
• Salt; to taste
• 3½ Cups Water
• Sesame Oil; for frying

Method to make Potato Chickpea Flour Dosa:

• Wash and peel the potatoes. Grind them to a fine paste.
  
  
  
• Transfer this paste to a mixing bowl. Add salt, semolina, chickpea flour and Rice Flour. Add water. Mix it well with the help of a whisker until there are no lumps in the batter.
  
  
  
• Add onion, coriander, curry leaves, green chillies, and cumin seeds.
  
  
  
• Mix well. Rest this mixture for about 15 minutes.
• After 15 minutes, mix the batter well. The batter should be thin ( Like Rava Dosa Batter).
• Heat a pan. When it is medium hot, drop portions of the batter on the pan to form a netted structure.
  
  
  
• Drizzle oil on the sides as well as the surface of the dosa. Let it cook on low to medium heat until you see it browning on the lower surface.
  
  
  
• Remove from heat and serve hot with any chutney of your choice. Hot crispy dosas are ready.
  
  

Check out these 12 Chutney recipes. Choose any to serve with this dosa.

Some Additional Notes:

1. It is best to use a nonstick pan or a well-seasoned cast iron pan to make these dosas.
   
2. Batter consistency is vital in this recipe. If the batter is thick, you will get thick and dense dosas. For making crispy dosas, the batter should be ‘watery’. If you know the batter used for making Rava Dosa, take that as a reference. I have mentioned the water quantity in the recipe, but sometimes the consistency of the semolina or the quality of rice flour can affect the water absorbability, which would impact the batter thickness; hence what has worked for me may or may not work for you. Just remember that this batter is half the thickness of a regular dosa batter.
   
3. Pouring the batter on the pan is also critical. Ensure that the pan is heated and then its heat is reduced to medium when you start dropping portions of the batter. Drop small portions of the batter all over the pan. Don’t pour more batter where you have already poured the batter ( else it will become thick). Don’t spread the batter with the spatula. Instead, tilt the pan to spread the batter if needed. Your objective is to get a thin layer of the batter on the pan.
   
4. After drizzling oil, don’t rush to flip the dosa. Let the dosa fry on low to medium heat. This will ensure that the dosa gets well-cooked. If the dosa is thin enough, it will get fully cooked on low to medium heat, and there will be no need to flip it. When you see the bottom side browning, it is time to remove the dosa. However, if you see that the dosa is uncooked on the side that is on the top, flip it once and remove it in a few seconds.

About Ingredient sourcing in Germany:

You can get all the ingredients this recipe needs from a local supermarket. Alternatively, you can check any Indian shop near you. For Indian ingredients, you can also check the online store of Spicelands. They are a big store in Frankfurt, delivering all across Germany.

Alternatively, you can even buy these ingredients from amazon.de. Links are given below:

Potatoes: https://amzn.to/3CGYITr
Chickpea Flour: https://amzn.to/3CKmzRX
Semolina: https://amzn.to/3NkMkNG
Rice Flour: https://amzn.to/42OPwqO
Onion: https://amzn.to/46qqwJs
Cumin Seeds: https://amzn.to/46cjl7v
Salt: https://amzn.to/3Xf3b9m
Coriander: https://amzn.to/3Nea1Y9
Curry Leaves: https://amzn.to/3NlEZNM
Sesame Oil: https://amzn.to/3NHkY64

Equipment needed for the recipe:

Cutting Board: https://amzn.to/3n9IXjM
Knife Set (includes a bread knife): https://amzn.to/3Lg64Bj
Mixing Bowl:https://amzn.to/3V8ZPU
Dosa Pan: https://amzn.to/41rC8Im

Check out the recipe in printable format:

Please note that this article contains affiliate links. If you buy using these links, I receive a small commission. This has no effect on the price for you.

Check out other recipes from my kitchen here.

If you liked this content, please consider subscribing to my newsletter.

Follow me on:

• Instagram
• Facebook
• Twitter
• Goodreads