Masala Dosa ! Rice Crepes Stuffed With Peas & Ricotta #WeekdaySupper

Masala Dosa ! Rice Crepes Stuffed With Peas & Ricotta  #WeekdaySupper


masala dosa 1

Masala Dosa! Savory rice crepes stuffed with peas and ricotta cheese make a nice meal for Meatless Monday! If you’ve eaten at a South Indian restaurant you’ve likely eaten these thin light crepes stuffed with potatoes. We love them at our home and at least once/ week I make them for a quick weeknight supper. One of our favorite ways to eat them is stuffed with a mixture of peas and paneer or ricotta cheese. The trick to making this a quick weeknight meal is to have the batter ready ahead of time. I usually make the masala dosa / rice crepe batter on the weekend and stick it into the fridge and use it through the week.  It’s light, easy and my family loves it! You can serve it with my mint chutney or coconut chutney. My youngest just likes to smother some jelly over it! My favorite stuffing is this pea and ricotta stuffing and the sweet potato stuffing I used to stuff my samosas! You can make this recipe vegan by using tofu instead of panner.

masala dosa 2

You can make the batter using either my quick method or the longer soak method. You can also just purchase ready-made masala dosa batter at any Indian store. It costs about $2.99 for a large tub which can easily make about 12 dosas. I often buy the batter if I do not have the time to make it.

masala dosa 3


masala dosa 5


Picture guide to making dosa / rice crepe !

dosa collage


Dosa / Rice Crepe stuffed with Peas

Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Breakfast, Lunch, Snack
Misc Child Friendly, Gourmet, Pre-preparable, Serve Hot


  • 3 Cups rice
  • 1 cup split urad dal (skinless black gram)
  • 1 Tsp fenugreek seeds
  • 1 Tsp baking soda
  • Olive or vegetable oil
  • 1 cup peas
  • 1 cup panner, ricotta cheese or tofu
  • 1/2 onion (choppes)


You can also make dosa batter by mixing together 3 cups of rice flour with 1 cup of lentil ( black gram flour) . If you do that skip steps 1 and 2. Use tofu in place of paneer to make this recipe vegan


Soak rice, urad dal and fenugreek in water for 6-8 hrs or overnight. keep at least 3 inches of water above the mixture
drain all the water from the rice and urad daal. Now put some in a food processor and grind - adding very little water if necessary - to a smooth paste.
When all the mix is ground like this, put it into a large mixing bowl and add enough water to make a batter. The consistency of the batter should be such that it thickly coats a spoon dipped in it like pancake batter. Add baking soda and let it sit out for about 6 hrs to let it ferment
Pour one scoop of batter on a non stick pan
Using the back of the scoop to spread the batter around into a circle and cook for a minute or two till it looks cooked
Very gently flip the crepe over and cook another 30 seconds -1 minute and remove from fire
In another pan , heat oil, add onion, peas, fresh ginger, cumin and cook for a minute or two.
Add ricotta cheese/ panner/ tofu and cook another minute or two. If using ricotta cheese, you will need to cook it longer till the water evaporates.
Stuff the crepe/dosa with peas mixture and gently roll it like a wrap. Serve with mint chutney

Check out what the rest of my Weekday Supper team will be bringing for the rest of the week and visit them to get some easy neat recipes !


Sunday Supper Movement

Please follow and like us:

22 thoughts on “Masala Dosa ! Rice Crepes Stuffed With Peas & Ricotta #WeekdaySupper”

Leave a Reply

Your email address will not be published. Required fields are marked *