How to Make Crispy Dosa Balls

Indian cuisine is known for its diverse range of flavors and textures, and one of the most beloved elements is the dosa. Traditionally, dosa is a thin, crispy pancake made from fermented rice and lentil batter, but today we’ll explore a twist on the classic with Crispy Dosa Balls. Known by various names such as Dosa Bonda, Dosa Vada, or Dosa Mavu Bonda, these bite-sized delights are perfect for snacking, tiffin boxes, or even as a party starter.

Dosa Balls are essentially small, round fritters made using dosa batter. They’re crispy on the outside and soft on the inside, similar to the popular Aloo Bonda but made from fermented dosa batter instead of a potato filling. These balls are lightly spiced, making them a savory treat that pairs beautifully with a tangy Coconut Chutney.

Whether you’re hosting a party or just looking for a quick snack to enjoy with your evening tea, Crispy Dosa Balls fit the bill. Give this recipe a try and indulge in the deliciousness of crispy dosa balls with every bite! Payal’s Passion for easy, flavorful, and authentic Indian cuisine shines through in every recipe, making cooking a delightful experience.

Click here to SUBSCRIBE TO THE CHEF PAYAL JETHANI’S YOUTUBE CHANNEL.

Click here to play the YouTube Recipe Video for Crispy Dosa Balls.

Print Recipe

Crispy Dosa Balls Recipe

Follow this step-by-step guide to make this amazing Crispy Dosa Ball Starter. They are a crunchy twist on a South Indian classic & pair beautifully with spicy chutneys and sambar!

Course

Snacks, Starters

Cuisine

Fusion, South Indian Cuisine

Keyword

Aloo Bonda Recipe, Coconut Chutney, Crispy Dosa Balls, Dosa Balls, Dosa Bonda, Dosa Mavu Bonda, Dosa Vada, Easy snacks recipe, lunch box, Payal's Passion, payals passion, recipes, Snack, snacks, snacks to make at home, Starter Recipes, starters, tiffin box

Prep Time

20 Minutes

Cook Time

20 Minutes

Servings

People

Ingredients

• 4 Pcs Medium Sized Potatoes Boiled & Mashed
• 2 Tbsp Odorless Cooling Oil
• 1 Tsp Black Grams Urad Dal
• 1 Small Bowl Fresh Curry Leaves Finely Chopped
• 1 Tsp Black Mustard Seeds / Rai
• 1.5 Tsp Regular Salt To Taste
• 1 Pcs Medium Sized Onion Finely Chopped
• 2 Tsp Fresh Lemon Juice Or Fresh Lemon Juice From Half a Lemon
• 1 Tsp Ginger Grated
• 1 Pcs Green Chili Deseeded & Finely Chopped
• 1 Tbsp Sambar Masala
• 1 Tsp Turmeric Powder (Haldi Powder) Haldi
• 1 Bowl Fresh Coriander Leaves Finely Chopped
• 2 Cups Dosa Batter Readily available in the market.
• 2 Tbsp Gram Flour Besan
• 1 Tsp Regular Salt To Taste

Course Snacks, Starters Cuisine Fusion, South Indian Cuisine Keyword Aloo Bonda Recipe, Coconut Chutney, Crispy Dosa Balls, Dosa Balls, Dosa Bonda, Dosa Mavu Bonda, Dosa Vada, Easy snacks recipe, lunch box, Payal's Passion, payals passion, recipes, Snack, snacks, snacks to make at home, Starter Recipes, starters, tiffin box Prep Time 20 Minutes Cook Time 20 Minutes Servings People Ingredients 4 Pcs Medium Sized Potatoes Boiled & Mashed 2 Tbsp Odorless Cooling Oil 1 Tsp Black Grams Urad Dal 1 Small Bowl Fresh Curry Leaves Finely Chopped 1 Tsp Black Mustard Seeds / Rai 1.5 Tsp Regular Salt To Taste 1 Pcs Medium Sized Onion Finely Chopped 2 Tsp Fresh Lemon Juice Or Fresh Lemon Juice From Half a Lemon 1 Tsp Ginger Grated 1 Pcs Green Chili Deseeded & Finely Chopped 1 Tbsp Sambar Masala 1 Tsp Turmeric Powder (Haldi Powder) Haldi 1 Bowl Fresh Coriander Leaves Finely Chopped 2 Cups Dosa Batter Readily available in the market. 2 Tbsp Gram Flour Besan 1 Tsp Regular Salt To Taste

Instructions

Preparing the Batter for Coating

1. We will prepare the batter for coating the dosa balls. To do this add 2 Tbsp. Gram Flour & 1 Tsp Salt.
2. After Salt add about 2 Tbsp water. Mix well using a spatula.
3. Mix till no lumps remain. The consistency of the batter should neither be too thick nor too flowy.

Preparing the Dosa Ball Filling

1. In a wok, on medium flame, heat 2 Tbsp. oil.
2. When the oil heats up, add 1 Tsp Mustard Seeds.
3. When the Mustard Seeds start to crackle, add 1 Tsp Black Grams (Urad Dal).
4. After crackling Mustard Seeds and Black Grams for 20 to 15 seconds, add a bowl of finely chopped curry leaves and sauté for 5 to 10 seconds.
5. Now add one finely chopped medium sized onion. Sauté the onion for about 30 seconds.
6. After sautéing the onion add 1 Tsp Grated Ginger & one finely chopped and deseeded green chili. Mix & sauté them with onions for 5 to 10 seconds.
7. After sautéing the ginger and green chili add 1.5 Tsp regular salt (to taste), 1 Tsp Turmeric Powder and 1 Tbsp Sambar Masala. Mix the spices well with the onions.
8. After mixing well add 4 medium sized potatoes that we had boiled and mashed.
9. Using a spatula mix the onion masala with the potatoes. Mash the potatoes while mixing. This would take around 2 to 3 minutes.
10. After mixing the spices well with the potatoes add 1 small bowl of finely chopped fresh coriander leaves & lemon juice from half a lemon.
11. Mix well and switch the gas off. Let the filling cool down a little. The Dosa Ball filling is now ready.

Making the Balls from the Filling

1. After the filling cools down. Make lemon sized balls from the filling by rolling the filling between your palms.
2. Make Balls from the entire masala.
3. Let us now coat and fry the balls.

Coating and Frying the Dosa Balls

1. In a wok, heat oil on medium flame.
2. Dip and coat the filling balls into the batter we prepared in the very beginning and put them into the oil for frying.
3. Fry only 4 to 5 balls at a time. Keep flipping the dosa balls when frying to fry them evenly.
4. Fry till they turn golden brown in color.
5. When the dosa balls turn golden brown in color then dish them out in a brown or a plate with paper towels. This would absorb the extra oil.
6. Fry the remainder of the dosa balls.
7. The dosa balls are ready. Serve them with mint coriander chutney. You can serve them with coconut chutney and sambar.

Recipe Notes

Contact Chef: Payal Jethani

Tips:

1. They taste better with Coconut Chutney.

Goes well with: Coconut Chutnedy & Sambar. Sereve with Mint Coriander Chutney.

0