Sinna Masala Dosai Recipe

Cook potatoes

Place peeled and cubed potatoes in a pot, add enough water to cover, bring to a boil, then simmer 10–12 minutes until tender. Drain and mash lightly so there are still small chunks for texture. Set aside.

Temper spices

Heat 2 tbs vegetable oil in a skillet over medium heat. When hot, add 1 tsp mustard seeds. When they begin to pop, add 1 tsp urad dal and 1 tsp chana dal; sauté until the dals turn light golden (about 30–45 seconds). Add 10 curry leaves and sauté once more.

Sauté aromatics

Add 1 cup finely chopped onion, 2 tbs chopped green chilies, and 1 tbs chopped fresh ginger to the skillet. Sauté 3–4 minutes until onions are translucent and fragrant.

Spice and combine

Lower the heat and add 1 tsp turmeric powder, 0.5 tsp red chili powder, and 1 tsp coriander powder. Stir once, then add the lightly mashed potatoes and 1.5 tsp salt. Mix thoroughly so spices coat the potato pieces. Cook 3–4 minutes, stirring occasionally, to warm the filling and let flavors meld.

Finish filling

Remove from heat. Add 1 tbs lemon juice and 2 tbs chopped fresh cilantro; stir to combine. Taste and adjust salt or lemon as needed. Keep the filling warm or at room temperature while you make the dosai.

Prepare batter: If your dosa batter is thick, thin it with water to a pourable, slightly thick crepe consistency (similar to heavy pancake batter). Add 1 tsp salt if batter is unsalted and mix well. Let batter rest 5 minutes if you thinned it.

Heat pan: Preheat a nonstick or cast-iron griddle over medium-high heat until a few drops of water sizzle and evaporate on contact (about 2–3 minutes). Reduce to medium.

Grease and make mini dosai: Lightly oil the pan. Pour about 1/4 cup of batter into the center and quickly spread in a 4–5 inch round using the back of a ladle to form a small, even circle (mini dosa). Spread gently to keep the dosa slightly thicker than a standard dosa so it holds filling. Drizzle a small amount (about 1/2 tsp) of oil or ghee around the edges and on top.

Cook dosai until crisp: Cook on medium heat 2–3 minutes until the bottom is golden brown and edges lift. If you prefer both sides crisp, flip and cook 30–45 seconds, then flip back. For softer dosai, do not flip; cover for 20–30 seconds instead.

Add masala filling and fold: Spoon about 2–3 tablespoons of the warm potato masala onto one half of the dosa circle. Gently fold the dosa over the filling into a semi-circle or roll into a mini wrap. Press lightly so the filling adheres.

Finish and keep warm: Transfer the finished Sinna Masala Dosai to a warm plate and cover with a kitchen towel to keep warm while you make the rest. Repeat the process to make approximately 10–12 mini dosai using remaining batter and filling, re-oiling the griddle as needed.

Serve hot: Arrange 3–4 mini Sinna Masala Dosai per serving on a plate. Serve immediately with coconut chutney, sambar, and/or tomato chutney on the side.