4 Serves
104 Mins
Prepare the spiced potato filling by sautéing onions and garlic in a pan with a touch of oil until softened.
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MoroccanVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
13 µg / 400 µgCalcium
19 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
11 mg / 420 mgPhosphorus
61 mg / 1,250 mgPotassium
120 mg / 4,700 mgSodium
91 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
26 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Add the filling ingredients to the pan, seasoning with salt and pepper, and cook until the mixture is well-combined and aromatic.
Heat a non-stick skillet or tawa over medium heat and lightly grease with oil.
Pour a ladle of dosa batter onto the center of the hot tawa and spread it in a circular motion to form a thin, even crepe.
Drizzle a small amount of oil around the edges and cook until the bottom is golden brown and crispy.
Place a portion of the prepared potato filling in the center of the dosa, fold it over, and serve immediately while hot.
28
g151
g2
g
Indonesian
Indian