Stuffed Mini Dosas

Why You’ll Love This Recipe

I like how these dosas are bite-sized, making them easy to serve at parties or as a quick evening snack. The green moong dal base makes the batter wholesome, while the buttery potato stuffing adds a rich and satisfying flavor. I also enjoy how versatile the filling can be—I can adjust the spices or add different veggies depending on my mood.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For The Dosas
1/2 cup green moong dal (split green gram)
1 green chilli
1/2 tsp grated ginger (adrak)
a pinch of asafoetida (hing)
1 tbsp oil
salt to taste
oil for cooking

For The Stuffing
1 cup boiled and chopped potatoes
1/2 cup capsicum, chopped
1 small onion, chopped
1 green chilli, finely chopped
1 tsp chilli powder
2 tbsp butter
salt to taste

Directions

1. I soak the green moong dal for about 4–5 hours, then drain and grind it with green chilli, ginger, asafoetida, oil, and salt into a smooth batter, adding little water if needed.
2. I heat butter in a pan, then sauté the onion, capsicum, and green chilli until slightly softened.
3. I add the boiled potatoes, chilli powder, and salt, mixing well to make the stuffing. I set it aside.
4. I heat a non-stick tawa or skillet and lightly grease it with oil.
5. I pour a small ladle of batter, spreading it into a mini dosa about 3–4 inches wide.
6. Once the dosa starts crisping, I place a spoonful of stuffing in the center and fold it over.
7. I repeat the process with the remaining batter and stuffing.
8. I serve the dosas hot with chutney or sambar.

Servings and Timing

This recipe makes about 12–15 mini dosas, serving 3–4 people as a snack. I spend around 15 minutes preparing the stuffing, 5 minutes blending the batter, and about 20 minutes cooking, so the total time is about 40 minutes plus soaking.

Variations

Sometimes I add grated carrots or peas to the stuffing for extra color and nutrition. I also like sprinkling a little cheese inside for a fusion twist. For spicier dosas, I add more green chilli or a pinch of garam masala to the filling.

Storage/Reheating

I find these dosas taste best fresh off the pan, but I can store the batter in the fridge for 2 days and the stuffing for 1 day. If I have leftover dosas, I reheat them on a hot tawa for 1–2 minutes to bring back the crispiness.

FAQs

Can I make the dosa batter in advance?

Yes, I prepare the batter a day ahead and refrigerate it.

Do I need to ferment the batter?

No, this green moong dal batter doesn’t require fermentation.

Can I use regular dosa batter instead?

Yes, but I like the earthy flavor of moong dal in this recipe.

How do I keep the dosas from sticking?

I make sure the pan is well-heated and lightly greased with oil before spreading the batter.

Can I make these dosas bigger instead of mini?

Yes, I spread the batter larger to make stuffed regular-sized dosas.

What chutney goes best with these dosas?

I love pairing them with coconut chutney or mint chutney.

Can I skip butter in the stuffing?

Yes, but I like the rich flavor butter adds. I sometimes use ghee instead.

How do I make them crispier?

I cook them on medium-high heat and add a few drops of oil around the edges.

Can I make them kid-friendly?

Yes, I reduce the chilli powder and green chilli for a milder stuffing.

Can I freeze the dosas?

I don’t recommend freezing cooked dosas, but I freeze the stuffing and thaw it when needed.

Conclusion

I enjoy making these Stuffed Mini Dosas because they’re flavorful, versatile, and always a hit with both kids and adults. The crispy batter with the spiced potato filling creates the perfect balance of textures and flavors. Whenever I want a fun and comforting snack, this is one recipe I love to prepare.

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