Rice pancakes filled with spiced potatoes


Preparation info

  • Difficulty


  • Makes


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

Crispy rice pancakes filled with spiced potatoes and served with coconut chutney are a popular breakfast or brunch dish in south India. This version of Masala Dosai is simplified for cooks with limited time in the kitchen and is easy and quick to put together - perfect for a light snack or appetizer.


For the pancakes

  • 75 g/3 oz/ cup plain (all-purpose) flour
  • 110 g/4 oz/ cup semolina
  • 110 g/4 oz/ cup ground rice
  • 2.5 ml/½ tsp salt, or to taste
  • 150 g/5 oz/ cup natural (plain) yogurt
  • sunflower oil or light olive oil, for cooking the pancakes

For the filling

  • 600/lb potatoes
  • 60 ml/4 tbsp sunflower oil or light olive oil
  • 2.5 ml/½ tsp black mustard seeds
  • 2.5 ml/½ tsp cumin seeds
  • 1.5 ml/¼ tsp fenugreek seeds
  • 1 large onion, finely sliced
  • 1–3 fresh green chillies, finely chopped (deseeded if preferred)
  • 2.5 ml/½tsp ground turmeric
  • 5 ml/1 tsp ground coriander
  • 5 ml/1 tsp ground cumin
  • 5 ml/1 tsp salt, or to taste
  • 30 ml/2 tbsp fresh coriander (cilantro) leaves, chopped


  1. To make the pancakes: mix all the dry ingredients in a large mixing bowl. Make a well in the centre of the ingredients.

  2. Beat the yogurt in a bowl until smooth, then blend with 450 ml/16fl oz/scant 2 cups water. Gradually add the blended yogurt to the dry ingredients, beating well with a wire whisk.

  3. Place a heavy non-stick griddle (23cm/ 9 in wide) or frying pan over a medium heat and add 10 ml/2 tsp oil. Brush the oil quickly all over the surface and allow to heat up for a few minutes.

  4. Using a measuring jug (cup), pour about 125 ml/4fl oz½ cup of the batter on to the griddle, spread it quickly and evenly and let the mixture set for 2 minutes.

  5. Sprinkle 15 ml/1 tbsp water around the edges, wait for 15–20 seconds, then turn the pancake over with a metal spatula or a fish slice.

  6. Cook for a further 2–3 minutes or until brown patches appear underneath. Cook the remaining pancakes the same way and place on a wire rack in a single layer.

  7. For the filling: boil the potatoes in their skins to stop them going mushy. Cool, peel and cut them into 2.5cm/1 in cubes. You can also cook them in advance and store them in the refrigerator.

  8. Heat the oil over a medium heat. When hot, but not smoking, add the mustard seeds, followed by the cumin and fenugreek seeds.

  9. Add the onion and green chillies and stir-fry for 8–9 minutes or until the onions are a light golden colour. Add the turmeric, coriander and cumin. Cook for 1 minute.

  10. Add the cooked potatoes and salt to the spice mixture and stir until the potatoes are heated through.

  11. Stir in the coriander leaves and remove from the heat. Divide the potato filling into eight equal portions.

  12. Place the griddle used to cook the pancakes over a low heat. Lay a pancake on it, put a portion of the potato filling on one side, roll it up and heat through for about 1 minute.

  13. Place the rolled pancake in a very low oven while you finish making all of them, but do not leave them too long or they will become dry.


You could subsitute the potato with sweet potato or parsnip for a sweet and spicy alternative.

Per portion Energy 279kcal/1172kJ; Protein 7.1g; Carbohydrate 49.1g, of which sugars 6g; Fat 7.1g, of which saturates 1.1g; Cholesterol 0mg; Calcium 83mg; Fibre 2.2g; Sodium 29mg.