Kadhai Dosa is a fun twist on the classic South Indian dosa, where the batter is spread inside a kadhai to create a crispy bowl-shaped dosa. It's layered with spicy kara chutney, podi, and a flavourful potato masala before being served hot. The result is crispy, spicy, and packed with authentic South Indian flavours.

What is Kadhai Dosa?

Kadhai Dosa is a dosa cooked inside a lightly greased kadhai instead of on a flat tawa. The batter coats the sides of the kadhai, creating a crispy shell that's filled with spicy potato masala, kara chutney, and podi.

It is perfect for:

● Breakfast
● Brunch
● Weekend meals
● Dinner
● South Indian food lovers

The crispy dosa, spicy chutney, and comforting potato filling make every bite delicious.

Main Ingredients of Kadhai Dosa:

For the Aloo Masala

1. 3 Medium Boiled Potatoes

2. 1 tsp Mustard Seeds

3. 8–10 Curry Leaves

4. 2 Green Chillies, finely chopped

5. 1 tbsp Ginger Garlic Paste

6. ½ tsp Turmeric Powder

7. 1 tsp Salt

8. 1 tbsp Oil

For the Kara Chutney

1. 8 Dried Red Chillies

2. 8 Garlic Cloves

3. 1 Small Onion, chopped

4. 1 Small Tomato, chopped

5. 1 tbsp Oil

6. ½ tsp Salt

For the Dosa

1. 2 cups Dosa Batter

2. 2 tsp Oil

3. 2 tsp Ghee

4. 2 tbsp Podi

5. Prepared Kara Chutney

What Is So Special About Kadhai Dosa?

Cooking the dosa inside a kadhai creates a unique crispy shell with extra texture. Combined with spicy kara chutney, aromatic podi, and soft potato masala, it's a creative take on the classic masala dosa.

Quick and Easy Kadhai Dosa:

Using ready-made dosa batter makes this recipe quick while still delivering authentic South Indian flavours.

How to Make Kadhai Dosa

Step 1: Prepare the Aloo Masala

1. Heat the oil in a pan.

2. Add the mustard seeds and allow them to crackle.

3. Add the curry leaves, green chillies, and ginger garlic paste.

4. Sauté until the raw smell disappears.

5. Add the turmeric powder and salt.

6. Add the boiled potatoes and mash everything together.

7. Cook for 2–3 minutes and keep aside.

Step 2: Prepare the Kara Chutney

1. Heat the oil in a pan.

2. Add the dried red chillies and garlic.

3. Sauté for 1 minute.

4. Add the onion and tomato.

5. Cook until soft.

6. Allow the mixture to cool slightly.

7. Blend into a smooth chutney with the salt.

Step 3: Cook the Kadhai Dosa

1. Lightly grease a kadhai with oil using a brush.

2. Pour the dosa batter into the centre.

3. Spread the batter evenly, working from the centre towards the sides so it coats the inside of the kadhai.

4. Cook over medium heat until the dosa begins to crisp.

Step 4: Assemble

1. Drizzle the ghee over the dosa.

2. Spread a thin layer of kara chutney.

3. Sprinkle the podi evenly.

4. Add a generous portion of the aloo masala.

Step 5: Serve

1. Carefully loosen the dosa from the kadhai.

2. Remove gently without breaking its shape.

3. Serve immediately while hot and crispy.

Expert Tips

1. Use a well-seasoned or non-stick kadhai for easy release.

2. Spread the batter thinly for maximum crispiness.

3. Cook on medium heat to ensure even browning.

4. Don't overload the filling to maintain the shape.

5. Serve immediately for the crispiest texture.

Recipe Card

Kadhai Dosa

Rated 5.0 stars by 1 users

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Category

Breakfast / Main Course

Servings

2

Prep Time

20 minutes

Cook Time

20 minutes

Calories

420

Make crispy Kadhai Dosa with ready-made dosa batter, spicy kara chutney, podi, and a flavourful potato masala. A fun South Indian twist that's perfect for breakfast or brunch.

Author:

Samridh

Ingredients

Aloo Masala

• 3 medium boiled potatoes

• 1 tsp mustard seeds

• 8–10 curry leaves

• 2 green chillies, finely chopped

• 1 tbsp ginger garlic paste

• ½ tsp turmeric powder

• 1 tsp salt

• 1 tbsp oil

Kara Chutney

• 8 dried red chillies

• 8 garlic cloves

• 1 small onion

• 1 small tomato

• 1 tbsp oil

• ½ tsp salt

Dosa

• 2 cups dosa batter

• 2 tsp oil

• 2 tsp ghee

• 2 tbsp podi

• Prepared kara chutney

Directions

1. Prepare the potato masala.

2. Cook and blend the kara chutney.

3. Grease a kadhai and spread the dosa batter to coat the inside.

4. Cook until crisp.

5. Add ghee, kara chutney, podi, and the potato masala.

6. Remove carefully and serve hot.

Recipe Note

Preheat the kadhai well before adding the batter and grease it lightly to help the dosa release easily while maintaining its signature bowl shape.