Classic-Swap Masala Dosa with Spiced Potato and Egg

Masala dosa, the beloved South Indian crepe, wraps a fragrant potato filling brightened with mustard seeds and curry leaves. This classic-swap version folds in softly cooked egg for a hearty breakfast twist that still tastes like the street-side original.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 410 cal
• 16g protein
• 48g carbs
• 17g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 cups ready-made or homemade dosa or crepe batter
• 1 lb boiled and cubed Yukon gold potatoes
• 3 tbsp divided neutral oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 8-10 curry leaves
• 2 slit green chilies
• 1 medium thinly sliced onion
• 0.5 tsp ground turmeric
• 0.5 tsp garam masala
• 1 tsp kosher salt
• 4 large eggs
• 0.25 cup chopped fresh cilantro
• for serving coconut chutney or yogurt

Instructions

1. 1Heat oil in a large skillet over medium heat. When hot, add mustard seeds and cumin seeds and let them crackle for 20 to 30 seconds.
2. 2Add the curry leaves and slit green chilies; fry briefly until fragrant. Stir in the sliced onion and cook 4 to 5 minutes until soft and golden at the edges.
3. 3Sprinkle in turmeric, garam masala, and salt. Add the cubed boiled potatoes and toss gently to coat every piece in the spiced oil. Cook 3 minutes more, lightly mashing a few cubes for texture.
4. 4Stir in most of the cilantro, then remove the potato masala from heat and keep warm. Wipe or clean a second large nonstick pan or tawa for the dosas.
5. 5Heat the dosa pan over medium-high until a drop of water sizzles and evaporates. Lightly oil the surface. Pour a ladle of batter in the center and quickly swirl outward into a thin large circle.
6. 6Drizzle a few drops of oil the edges. Cook 60 to 90 seconds until the underside is golden and crisp and the top looks set and lacy.
7. 7Crack one egg onto the center of the dosa and gently break the yolk if desired. Cook 1 to 2 minutes until the white sets. Spoon a generous strip of spiced potato down the middle.
8. 8Fold the dosa over the filling into a half-moon or roll it loosely. Transfer to a plate and repeat with remaining batter, eggs, and potato.
9. 9Garnish with remaining cilantro and serve immediately with coconut chutney or plain yogurt on the side. The dosa should be crisp, the potato aromatic, and the egg soft.