What is batata harra?
Batata harra, which translates to ‘spicy potatoes’ in Arabic, is a popular Lebanese side dish made with crispy fried or roasted potatoes tossed in a lemony garlic and coriander sauce. Like most heritage dishes, recipes will vary from home to home but the basic flavours usually remain straightforward. The sauce typically combines garlic, fresh coriander, olive oil, lemon juice, and spices like paprika creating a delicious balance of heat, tang, and fresh herbs. Enjoyed for its simplicity and bold flavors, batata harra is a common addition to mezze spreads and pairs well with grilled meats or can be enjoyed on its own. It reminds me so much of the simple Indian Bateta nu Shaak I ate growing up in my Gujarati home. My mum would always cook that as a weeknight dinner and we’d devour the fluffy potatoes with rotli and a side of plain yoghurt. This Batata Harra Dosa recipe is a coming together of all the flavours I truly love in a comfort dish. The garlicky-lemony potatoes paired with the crunchy rice and daal dosa is almost like the long-lost sibling of South Indian Masala Dosa. Who says fusion foods are half-baked ideas? This combination makes so much sense that I can’t believe I’ve never tried it before.
What are dosa?
Dosa, a South Indian staple, is a thin, crispy crepe made from a fermented batter of rice and lentils. This savoury treat boasts a slightly sour and bitter flavour profile since it is ground with fenugreek seeds and fermented. Traditionally enjoyed for breakfast or as a snack, dosas are typically served hot, rolled up, and accompanied by chutneys and sambar (a lentil stew). They offer a gluten-free and vegan-friendly option that’s both versatile and super delicious. Try my recipes for Masala Dosa, Paneer Masala Dosa and Neer Dosa here.
What’s the best pan for making dosa?
A good quality pan will help you cook the dosa evenly and prevent the batter from sticking to the pan. Opt for the flattest well-seasoned cast iron or anodised aluminium tawa. In a pinch, you can also use a non-stick frying pan but the dosa may not be as crispy as cast iron-cooked dosa.
Whats the best rice for Batata Harra Dosa?
Idli rice (parboiled rice) has the ideal amount of starch for making dosa at home. Add a small amount of Basmati to heighten the aroma. If you can’t find idli rice, another short grain rice like sona masoori or even Thai Jasmine rice works well. You will also need white urad daal (skinless black gram).
How to make Batata Harra Dosa: Step-by-step instructions
See recipe card below for ingredients and full measurements.
1. Soak the rice and daal
Soak the rice and white urad daal for at least 6 hours, or up to 8 hours. This will ensure the rice and lentils are well hydrated so they grind and ferment properly.
2. Grind the rice and daal separately before mixing
The rice batter should be mostly smooth, but still a little grainy, like that of a gentle exfoliator. This will produce crispy dosa. It might seem tedious but this is the trick to getting the perfect, spreadable consistency for dosa. The daal, methi and poha batter should be totally smooth. Its’ viscosity is what gives the batter a uniform body. Mix the two batters together at the end using your fingers. The dual texture batters create the perfect dosa!
3. Ferment the batter
The key to making a perfect dosa is to ferment the batter well. 8-10 hours will usually suffice, but if it’s cold, it can take longer. Fermentation helps to create the right texture and sour flavour of the dosa. Look for billowing air bubbles.Do not add salt until the very end, after the batter has fermented. Salt will slow down the fermentation process. Keep the dosa batter in a large, deep bowl, in a very warm place to encourage quick fermentation. Oh, and before stowing away, whip the batter with your fingers for 3-4 minutes. The heat from your hands warms it for speedy fermentation, too.
4. Make the Batata Harra
Boil the cubed potatoes in plenty of water for 3-4 minutes. They do not need to be soft. Drain and allow to steam dry for 5 minutes. Toss with 3 tablespoons of olive oil and sprinkle with salt. Air fry at 180°C/355°F for 10-12 minutes or until they’re a medium golden brown and cooked through. You’ll need to give the air fryer basket a shake halfway through. Alternatively, you can oven roast or fry the potatoes. Set aside. Heat the remaining 2 tablespoons olive oil in a large pan. Add the garlic, lemon zest and red chilli. Sauté for 1-2 minutes until aromatic. Sprinkle in the paprika and add the lemon juice, coriander and parsley. Stir well and then quickly tip in the potatoes. Sauté for 3-4 minutes. The Batata Harra are now ready.
5. Spread and cook the dosa over a medium heat
Once fermented, adjust the dosa batter to a thick, flowing consistency with some lukewarm water. Using a ladle, pour a spoonful of dosa batter on the tawa’s hot surface. Start from the centre of the tawa and use the ladle to spread the dosa batter thinly and evenly, in a circular motion. Add a teaspoon of oil around the sides of the dosa and on top of it. This will help to cook the dosa evenly, with a golden brown colour and also prevent it from sticking to the tawa. Cook over a medium-low heat for 3-4 minutes for the crispiest dosa. Once you spot the dosa starting to brown, the edges should start lifting away from the pan. If using cast iron or anodised aluminium, you might need to help it along using a spatula. Try not to prise the dosa from the pan – it will tell you when its ready by coming away by itself. Spoon a few dollops of the Batata Harra filling on top of the dosa and add garlic sauce, pomegranate seeds and extra coriander or parsley, if desired. Carefully begin to fold the dosa or roll it into a cylinder. The underneath should reveal a beautiful golden brown colour. Remove the dosa from the tawa and serve immediately.
Batata Harra Dosa Recipe | How to make Lebanese-inspired Dosa with Batata Harra (Garlic and Chilli Potatoes)
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If you like this, you’ll love my recipe for Paneer Masala Dosa
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For a sharp finish, add a drizzle of pomegranate molasses along with the garlic sauce. Batata Harra Dosa are best eaten straight away. If you must reheat them, try popping them back onto the tawa or in a frying pan with a little butter or ghee to crisp them up again. Be sure to heat through thoroughly. Use this dosa recipe to make plain dosa (Sada Dosa), ghee dosa, butter dosa or even Uttapam. Spread the batter very thinly for an excellent Paper Dosa. The dosa batter can be made in advance and kept in the fridge for up to 3 weeks. You can prepare the potato filling 24 hours ahead, if necessary. Experiment and try adding your favourite toppings to make customised dosa.
