Potato Pancake
Top Rated Recipe
Key Details:
prep time: 10 minutes
Cook time: 10 minutes
Difficulty Level: Easy
Course: Snack
Cuisine: Indian
Key Ingredients:
Potatoes
Onion
Egg
Refined flour
About Potato Pancake
Table of Contents
Crisp and delicious
this pancake makes an ideal breakfast snack
- Medium potatoes, grated 4 to 5
- Medium onion, finely sliced 1
- Egg 1
- Refined flour 40 gms
Step 1. Take potatoes and onion in a mixing bowl, add egg, refined flour and salt and mix well.
Step 2. Heat oil in a non-stick pan, add the mixture and flatten it by hand. Cook on medium heat till the underside is golden and crisp. Flip and cook till the other side is golden and crisp too.
Read MoreIngredients
- Medium potatoes, grated 4 to 5
- Medium onion, finely sliced 1
- Egg 1
- Refined flour 40 gms
- Salt to taste
- Oil 2 tbsps
How to Make Potato Pancake (Stepwise Photos)
Method
- Take potatoes and onion in a mixing bowl, add egg, refined flour and salt and mix well.
- Heat oil in a non-stick pan, add the mixture and flatten it by hand. Cook on medium heat till the underside is golden and crisp. Flip and cook till the other side is golden and crisp too.
- Transfer into serving platter, cut into wedges and serve hot with a bowl of sauce of your choice.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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