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


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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.

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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.

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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

About Sunithi Selvaraj, RD

Registered Dietitian with a sweet tooth and a passion for eating healthy ( quite a combo) Nutrition Geek, Healthy Nut.........


  1. Good article. I recently visited a site which provide you with Weight Loss Tips and Exercises that really work. Tips and exercises that work for people of all ages, without dieting and spending huge amount of money. Visit

  2. Awesome Recipe Sue! I love your site redesign… very colorful and beautiful!

  3. This is a wonderful dish to avoid meat and rice as well. I should be trying this at home this weekend.

  4. Sounds yummy with the paneer and peas filling …should make it this week!!

  5. I just want to come stay with you for a week and eat all the yummy Indian dishes you prepare! This looks awesome 🙂

  6. Love this at Indian restaurants ! Now I can make this at home . Great recipe Sue. Am going to try the easy version !

  7. For a weekday supper, this is so awesome! I mean, I’m not really used to having special dinner during weekdays as most of my family members are working late so it’s nice to know this recipe. If they can’t do this for me, I’ll do it for them. 🙂 Thanks!

  8. What a beautiful looking dish and meal! I am now starving and craving for this. I wonder what is for dinner? I think KIk am going to have some Asian food delivered, thank for your blog for inspiring me what food to order tonight.

  9. I love this recipe!! rice crepes; yummy! rice crepes stuffed with peas ricotta; makes me famish! 🙂 Thanks for sharing!

  10. Sounds yummy for a weekday supper! I wish I could find some time to prepare such meal for my family during weekdays and make their weekdays extra special. :))

  11. The dosa looks so tempting. The moment I saw this post, I called up my mom and said ‘I want to eat dosa’. We usually have masala dosa with the stuffing of potato, but these stuffing seems to be a good way and can even bring in a freshness. I got a new idea for preparing a dosa dish through this post. Thanks for the share.

  12. I love Indian food and this recipe is fantastic. We normally eat veggie at least 2 to 3 times a week so I will definitely give it a try very soon.

  13. I have always been a fan of Masala Dosa and Crepes and this recipe combines them both. I mean what more could I ask for. Thanks for sharing the mouth watering recipe.

  14. I love the recipe! I love how the outcome result looks like and I would really want to try it out. I’m imagining the taste right now, and I’ve never felt this sad. hahaha!

  15. The pictures made my mouth water!! If I can find the ingredients (never heard of some items) I’m definitely going to try this one!

  16. love this what a cool dosa filling

  17. O man kreminė varškė tai tosiieg varškė be grūdelių Tai kur kreminės varškės reikia tai dedu viską, kas turi varškės skonį, t.t. rikotą, markarponę (nors jos pas mane jau itin retai būna), paprastą varškę sutrintą su trupučiu grietinės. O Philadelhpia tai nei karto ir nepirkau Kai kažkada seniai seniai žiūrėjau į jos kainą, tai ji man brangi baisiai pasirodė, tad man gerai ir be jos.


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