Healthy and Nutritious breakfast ever: Aloo Dosa recipe

aloo dosa

Dosa is a rice pancake, originating from South India, made from a fermented batter.It is somewhat similar to a crepe in appearance. Its main ingredients are rice and black gram, grounded together in a fine, smooth batter with the dash of salt. Dosas are typical part of diets throughout South India street foodie official, but the dish is now popular all over The Indian Subcontinent. Traditionally, dosas are served hot with sambhar and chutney.

aloo dosa  served with sambhar and chutney
source: internet

Dosas are generally eaten as breakfast in South India. Its main ingredients are rice and black gram but it has many variation like : masala dosa, rava dosa, ghee roast dosa, paneer dosa, aloo dosa and many more. Dosas originated in South India. But after the Independence of India, South Indian cuisine became popular in the North.

dosa served traditionally
source: internet

Dosa is high in carbohydrates and contains no added sugars or saturated fats. As the key ingredients are rice and black gram, It is also a good source of protein. One home made plain dosa without oil contains about 112 calories, of which 84% is carbohydrate and 16% protein. The fermentation process increases the vitamin B and vitamin C content. There are instant mix products for making dosa which usually contains high levels of rice.

plain dosa
source: internet

Dosa – a thin and crispy crepe made from rice and urad dal (black lentils), served with coconut chutney and vegetable sambhar is a match in heaven. For thin and crispy Dosa, well prepared Dosa batter is key to its taste and texture and preparation is very easy although its time consuming but still the result is great. Dosa batter prepared in this recipe can be used for making most of the dosas.

aloo stuffing dosa
source: internet

Here I have shared an easy recipe of aloo dosa. Dosa is a very lite and healthy meal to take. It is not as hard as it looks to make a dosa. If you follow this recipe you can definitely make a delicious and mouth watering dosa.

source: internet

Preparation Time: 17 hours

Cooking Time: 25 minutes

Serves: 14 servings (approx)


For dosa batter
  • Rice – 2 cups
  • Urad dal (black lentils) – 1/2 cup
  • Chana dal – 1/3 cup
  • Fenugreek seeds – 1 teaspoon
For aloo masala
  • Oil- 1 tablespoon
  • Sarso or mustard- 1 teaspoon
  • Curry leaves -2 sprig
  • Ginger (chopped)- 1/2 inch
  • Green chilli (chopped) – 2-3
  • Onion (sliced) – 2
  • Turmeric powder – 1/2 teaspoon
  • Potato (boiled) – 5
  • Red chilli powder – 1 teaspoon
  • Salt – to taste
  • coriander – 1 tablespoon
  • Oil – to roast dosa

Directions for making aloo dosa –

For making batter of aloo dosa

1.Take all the ingredients to prepare the dosa batter. Rice, Urad dal and fenugreek seeds are the main ingredients. Chana dal is used for getting a golden color for dosa.

mixing dry ingredients for dosa
source: youtube

2.Rinse all the dry ingredients together in the water for 3-4 times and soak them in 4-5 cups of of water for 4-5 hours.

soaking dal and rice
source: you tube

3.After 5 hours drain the water form the mixture of rice and dal and reserve it because it will be used in the next step while grinding the dal and rice. Add drained mixture in the blender, add water as needed and grind the the mixture of dal and rice until smooth and fluffy batter is formed.

making smooth paste of rice and dal
source: you tube

4.Transfer the batter into a container and whisk the batter using hands for about 2-3 minutes. Then cover the container with a plate and pack it in sweater or shawl and let it ferment for at least 12 hours.

fermentation of batter
source: you tube

5.After 12 hours of fermentation, the batter volume would be increased and tiny bubbles would appear on the surface when you stir it with a spoon. Stir the batter with spoon, add salt to taste. If batter looks thick then add some water and mix until it has attained pouring consistency (little watery then idli batter).

For making aloo stuffing

1.Heat oil in a pan, add sarso. When sarso begins to pop, add curry leaves. Roast and then add chopped ginger and green chilli. Saute them on low flame.

adding mustard, curry leaves,ginger and green chilies in the oil
source: you tube

2.Then add onions and saute them until translucent. Now add turmeric powder, Mix them.

making gravy
source: you tube

3.Add boiled potatoes and red chilli powder and salt in the gravy. Mix them. them mash the potatoes with a masher. Cook them for about a minute and switch off the flame and add coriander leaves. Give a nice mix and your aloo stuffing is ready for making aloo dosa.

mashing the potatoes
source: you tube
For making aloo dosa

1.Heat a non-stick tava or iron tava over a medium flame. Sprinkle few drops of water on the surface. If water drops sizzle and evaporate within few seconds, tava is hot enough to cook.

checking temperature of tava by sprinkling water
source: you tube

2.Take a ladle full of batter, pour it over the surface of tava, swirl it as thin as possible in a spiral motion by rotating ladle and make it into round shape.

making dosa on a tava
source: you tube

3.Apply 1 teaspoon oil around the edges of the dosa and spread evenly with brush. When dosa starts to cook from the bottom, add aloo stuffing on the top of it and spread it. Cook until the bottom surface turns light brown and the edges start to come upward, it will take around 2 minutes.

adding stuffing in the dosa
source; you tube

4.Fold the dosa and transfer it to the plate. Wipe the tava with the clean wet cloth before making next aloo dosa.

folding of dosa
source: you tube

5.Hot and crispy aloo dosa is ready to serve. Serve aloo dosa with coconut chutney or vegetable sambhar.

aloo dosa served with coconut chutney
source: internet


  • Number of hours required to ferment the batter depends on the weather condition. In summer, batter is fermented within 6-8 hours but in winter it takes up to 12-14 hours.
  • Make sure that batter is not heated up while grinding; this is required to make sure that it ferments properly. Grind the rice and a dal in batches to prevent batter from heating up if you are making batter in large quantities.
  • Grease the tava griddle properly with oil before making the first dosa.
  • Make sure the tava is hot enough before spreading the batter. To check whether tava is hot enough or not, sprinkle few drops of water on the surface and if the water drops sizzle and evaporate within few seconds, tava is ready.
  • Fermented dosa batter can be stored in the refrigerator for up to 3-4 days.
  • Add salt to the batter after fermentation, salt prevents fermentation.
  • Whisk batter with the hands and not spoon. It will add air in the batter and make it fluffy.
dosa served with sambhar
source: internet


  • If you do not add aloo stuffing in the dosa, it can be served as plain dosa.
  • If you want, you can add paneer stuffing instead of aloo stuffing and make paneer dosa.
  • Many other dosas can be made from this basic dosa recipe.
aloo dosa
source: internet