Sweet Potato Dosa Recipe – Authentic Indian Street Food

Last Updated on 4 months by Neha Deshmukh

Sweet Potato Dosa Recipe – Authentic Indian Street Food

Hey everyone! If you’re anything like me, you’re always on the lookout for ways to sneak a little extra goodness into your meals. And let me tell you, this Sweet Potato Dosa is it. It’s a fun twist on a classic, packed with flavor, and surprisingly easy to make. I first stumbled upon this recipe while trying to use up some leftover sweet potato, and it quickly became a family favorite. It’s the perfect blend of crispy, savory, and slightly sweet – a real treat for your tastebuds!

Why You’ll Love This Recipe

This isn’t just another dosa recipe. The sweet potato filling adds a lovely creaminess and subtle sweetness that complements the tangy dosa perfectly. It’s a fantastic way to enjoy a healthy and delicious Indian breakfast, brunch, or even a light dinner. Plus, it’s a great way to introduce sweet potato to those who might not usually be fans!

Ingredients

Here’s what you’ll need to whip up this delightful dish:

• Sweet potato
• Dosa batter
• Mustard seeds
• Urad dal (split black lentils)
• Chana dal (split Bengal gram)
• Curry leaves
• Cilantro (fresh coriander)
• Green chilies
• Turmeric powder
• Ginger
• Onions
• Garlic
• Oil

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Sweet Potato: Varieties & Selection

Any sweet potato will work, but I prefer the orange-fleshed varieties like Beauregard or Garnet. They have a naturally sweeter flavor and a beautiful color. About 1 medium sweet potato (around 200g) is perfect for this recipe.

Dosa Batter: Homemade vs. Store-Bought – A Guide

You can absolutely use store-bought dosa batter to save time! Just make sure it’s a good quality one. However, homemade batter truly elevates the flavor. If you’re feeling ambitious, there are tons of great recipes online – it just requires a little planning ahead as it needs to ferment.

Mustard Seeds: The South Indian Flavor Base

These tiny seeds pack a huge punch! They’re essential for that authentic South Indian tempering. Black mustard seeds are traditionally used, and they must be heated in oil until they pop to release their flavor.

Urad Dal & Chana Dal: Understanding These Lentils

Urad dal and chana dal are both types of lentils commonly used in South Indian cuisine. Urad dal adds a lovely nutty flavor and helps with the crispness of the tempering. Chana dal provides a slightly sweet and earthy note. You’ll typically find these at Indian grocery stores.

Curry Leaves: Fresh vs. Dried – What’s Best?

Fresh curry leaves are always best! They have a much more vibrant aroma and flavor. If you can’t find fresh, dried curry leaves will do in a pinch, but use about half the amount.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Cook the sweet potato: Microwave the sweet potato for about 5 minutes, or until soft. Once cooled slightly, mash it thoroughly. Set aside.
2. Temper the spices: Heat about 1-2 tablespoons of oil in a pan over medium heat. Add the mustard seeds and let them pop.
3. Add the dals & aromatics: Once the mustard seeds have popped, add the urad dal and chana dal. Sauté until golden brown. Then, toss in the green chilies and curry leaves. Cook until fragrant.
4. Sauté the onions & ginger-garlic: Add minced ginger and garlic to the pan and sauté until fragrant. Next, add chopped onions and cilantro. Cook until the onions turn translucent.
5. Combine the filling: Stir in the mashed sweet potato and turmeric powder. Cook for 3-4 minutes, stirring occasionally, until the mixture is dry and well combined.
6. Make the dosas: Heat a lightly oiled skillet or flat griddle over medium heat. Spread a thin layer of dosa batter evenly across the surface.
7. Fill & fold: Cook the dosa until the edges start to crisp up. Flip it over, add a spoonful of the sweet potato filling, and fold the dosa in half.
8. Serve: Serve immediately with your favorite chutney!

Expert Tips

Want to take your Sweet Potato Dosa game to the next level? Here are a few tips I’ve learned along the way:

Achieving the Perfect Dosa Crispness

The key to a crispy dosa is a hot pan and a thin batter. Don’t be afraid to experiment with the amount of batter you use – less is more!

Sweet Potato Filling Consistency

You want the filling to be relatively dry. If it’s too wet, it will make the dosa soggy.

Tempering Spices: Avoiding Bitterness

Keep a close eye on the dals while tempering. They can burn quickly, which will make the tempering bitter. Stir frequently and reduce the heat if needed.

Working with Dosa Batter: Troubleshooting Common Issues

If your dosa batter is too thick, add a little water to thin it out. If it’s too thin, add a tablespoon of rice flour.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Sweet Potato Dosa: This recipe is naturally vegan! Just ensure your dosa batter is also vegan (some contain yogurt).
• Gluten-Free Sweet Potato Dosa: Dosa batter is typically gluten-free, but always double-check the ingredients if you’re using store-bought.
• Spice Level Adjustment: Mild to Spicy: Adjust the number of green chilies to your liking. For a milder dosa, remove the seeds from the chilies.
• Festival Adaptations: Navaratri & Ganesh Chaturthi: This dosa makes a wonderful offering during festivals like Navaratri and Ganesh Chaturthi.

Serving Suggestions

Sweet Potato Dosa is fantastic on its own, but it’s even better with some accompaniments! I love serving it with:

• Coconut chutney
• Sambar (lentil-based vegetable stew)
• Spicy peanut chutney
• A sprinkle of podi (gunpowder)

Storage Instructions

Leftover sweet potato filling can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before using. Unfortunately, cooked dosas are best enjoyed fresh, as they tend to lose their crispness when stored.

FAQs

Got questions? I’ve got answers!

What type of sweet potato works best for this dosa filling?

Orange-fleshed sweet potatoes like Beauregard or Garnet are my go-to! They have a lovely sweetness and color.

Can I make the sweet potato filling ahead of time?

Absolutely! You can make the filling a day or two in advance and store it in the fridge.

How do I prevent the dosa from sticking to the pan?

Make sure your pan is well-seasoned and hot before adding the batter. A light coating of oil also helps.

What is the best chutney to serve with sweet potato dosa?

Coconut chutney is a classic pairing, but spicy peanut chutney is also amazing!

Can I freeze leftover sweet potato dosa?

I don’t recommend freezing cooked dosas, as they lose their texture. However, you can freeze the sweet potato filling for later use.

Enjoy making this delicious and healthy Sweet Potato Dosa! Let me know in the comments how it turns out for you. Happy cooking!