Garlic Potato Dosa
Global • Non-Vegetarian
How to Make Garlic Potato Dosa (Traditional & Healthy Version)
Garlic Potato Dosa is a flavorful South Indian snack that brings together the aromatic punch of lasun (garlic) and the comforting taste of aloo (potato), enveloped in a crispy dosa. Originating from the bustling kitchens of Tamil Nadu and Karnataka, this dish is a modern twist on the classic masala dosa, making it ideal for festive occasions like Pongal or casual family gatherings. The dosa, thin and golden, is cooked on a hot tawa and filled with a spicy mashed potato mixture, enhanced with the earthy warmth of garlic and local spices such as mustard seeds and hing (asafoetida). Not only is Garlic Potato Dosa a delight for the senses, but it also celebrates India's love for vegetarian cuisine. The combination of fermented rice-dal batter and nutritious potato filling offers a wholesome meal, perfect for those seeking healthy Indian snacks. Traditionally enjoyed with coconut chutney and sambar, this dosa is a favorite during festivals and weekend breakfasts. Its unique taste profile, blending mild heat, tang, and the richness of garlic, makes it a standout dish in South Indian households. Whether served hot from the tawa or packed in a tiffin, Garlic Potato Dosa is a delicious and nourishing choice.
Ingredients(for 2 medium dosas per serving)
- 1 cup Rice (Chawal, preferably short-grain)
- 1/4 cup Urad dal (Split black gram)
- 2 medium Boiled potatoes (Aloo)
- 6-8 Garlic cloves (Lasun, finely chopped or crushed)
- 1 small Onion (Pyaaz, finely chopped)
- 1 Green chilli (Hari mirch, chopped) - optional
- 1/2 tsp Mustard seeds (Rai)
- 1/4 tsp Turmeric powder (Haldi)
- a pinch Hing (Asafoetida) - optional
- to taste Salt (Namak)
- 2 tsp Oil (Use cold-pressed or olive oil for health)
- 1 tbsp Coriander leaves (Dhania, chopped) - optional
Instructions
- 1
Wash and soak rice and urad dal separately for 4 hours. Grind to a smooth batter, adding water as needed. Ferment overnight or for 8 hours.
5 minutes
Fermentation improves digestibility and adds natural probiotics.
- 2
Boil potatoes until soft. Peel and mash them well. Keep aside.
5 minutes
Use freshly boiled potatoes for best texture in the filling.
- 3
Heat 1 tsp oil in a pan. Add mustard seeds; let them splutter. Add hing, chopped onion, green chilli, and garlic. Sauté till onion turns translucent and garlic is fragrant.
5 minutes
Do not burn garlic—cook on medium flame for a mellow flavor.
- 4
Add mashed potatoes, turmeric, and salt. Mix well. Cook for 2-3 minutes. Add chopped coriander, mix, and remove from heat.
4 minutes
Adjust salt and spice to taste; keep filling slightly moist.
Why This Dish is Healthy
This dosa is a healthy choice due to its use of natural ingredients, minimal oil, and high fiber content. The combination of garlic and potatoes offers immune-boosting benefits, while urad dal increases protein. The recipe avoids heavy frying and enriches your diet with vitamins and minerals—a perfect fit for weight management, diabetic diets, and balanced nutrition.
Garlic Potato Dosa is rich in complex carbohydrates from rice and urad dal, providing sustained energy. Garlic adds antioxidants and has anti-inflammatory properties, while potatoes supply potassium, vitamin C, and fiber. Fermented dosa batter is a good source of protein and probiotics, supporting gut health. The use of minimal oil and fresh vegetables ensures a balanced snack fit for calorie-conscious diets.
Pro Tips
- 💡Tip 1: Ferment dosa batter overnight for best texture and flavor.
- 💡Tip 2: Use cast iron tawa for crispier dosas.
- 💡Tip 3: Adjust garlic quantity based on taste preference and family needs.
Storage & Serving
Dosa batter can be stored in the refrigerator for up to 3 days. Potato filling keeps well for 24 hours in an airtight container. Cooked dosas are best eaten fresh but can be wrapped in a cloth and stored for a few hours.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 300.0 kcal |
