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Masala Dosa with Erra Karam (Crepes with potato filling)

Masala dosa may be the most famous dosa in the world! Crispy dosa with delicious potato curry, what’s not to love about this combo!! I just shared a recipe on how to make perfect dosa at home in my previous post. Please go through that if you want to learn the basics of making dosa. The potato filling for the masala dosa is very simple, yet very satisfying. This is the most traditional recipe. You may dress it up as you wish. There is a very famous variation of masala dosa in Andhra Pradesh. It is called Erra Karam masala dosa. Erra Karam literally means Red Hot in Telugu. Erra Karam is a very spicy onion-garlic-red chilli chutney, that is spread on the dosa before placing in the potato filling. This gives a kick to the dosa, and adds amazing flavor. You may make this chutney less spicy or completely omit it. We love it!


Dosa batter – as required (recipe HERE)

For the Potato Filling:

Potatoes – 4 medium
Onion – 1 large
Ginger (grated) – 1 inch piece
Green chilli/Serrano chilli (chopped finely)- 3-4 no.
Cilantro/Coriander leaves (chopped) – 2 Tbsp
For tempering:
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Channa dal – 1 tsp
Turmeric powder – 1/4 tsp
Asafoetida – 1/8 tsp
Curry leaves – a few
Lemon juice – to taste
Salt – to taste
Oil – 2 tsp

For the Erra Karam (spicy chutney):

Onion – 1 small
Garlic – 2 large cloves
Red chilli powder – 1 Tbsp (0r less)
Tamarind pulp – 1 tsp (or lime juice)
Salt – 1/2 tsp (or to taste)


For the Potato filling:

  • Cube and boil the potatoes until tender. Drain and keep aside. Reserve the potato boiling water.
  • Heat oil in a pan and add the mustard seeds. Once the mustard seeds splutter, add the asafoetida, urad dal and channa dal and saute for 30 seconds. Add the turmeric powder, chopped green chillies and ginger and saute for a minute.
  • Add in the onions and cook until the onions are soft. Then add the boiled potatoes and a little bit of water (use the potato water here). Season with salt to taste. Cook for about 5-8 minutes, until the potatoes are almost dry and everything comes together.
  • Finish with lots of chopped cilantro and lemon juice.

For the Erra Karam chutney:

  • Grind everything together into a smooth chutney, adding very little water. Remove and keep aside.

Making the Masala Dosa:

(See directions for making a dosa HERE)

  • Heat a griddle on medium-high heat. Wipe the griddle with a kitchen towel dipped in some oil. Reduce the heat to medium.
  • Pour 1/4 cup of dosa batter and spread to make a thin circle. Drizzle some oil along the edge of the circle and some oil in the center.
  • Spread the erra karam chutney on the dosa, using a spoon. When the dosa is crispy and golden brown in the botton, loosen it along the edges.
  • Then place 1/4 cup of potato curry in the center and fold over the dosa over (so it forms a semi circle). Or roll up the dosa as shown in the photo below.

Serve immediately with chutney or sambar of your choice. We love our dosas with Onion chutney (Vengaya Thogayal).

A peek inside the yummy masala dosa!

You might also like:

Dosa (Rice & Lentil Crepes) – Back to basics

Potato Masala Roast – Mommy Style

Sambar Avalakki (Poha/Aval) – A light, no-cook snack!

Aloo Bonda – Potato Chickpea flour fritters

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