Potato masala for dosa – A south Indian side dish made with potatoes, onion, fresh ginger, and Thai green chilis. This potato masala stuffed inside the dosa and served with coconut chutney and sambar.
This simple 6 ingredients potato masala is easy to make and tastes delicious. I often use it in a sandwich, and also as a side dish for poori.
Recommended recipes for dosa:
QUINOA DOSA BATTER
DOSA BATTER
How to make this potato masala for dosa:
1. In an instant pot add washed potatoes, a little salt, and water until potatoes completely immersed. Close the lid and set the timer for 10 minutes on a MANUAL or PRESSURE COOK. After 10 minutes on the timer is done, quick release.
2. Drain water and let potatoes cool down for a bit. Then peel them and cut them into small pieces.
3. Turn on SAUTE mode, add oil when oil is hot add mustard seeds, cumin seeds and let them splutter.
4. Then add onion, curry leaves, thai green chili, green peas, asafoetida (optional), and give it a stir.
5. After less than a minute add boiled potatoes, salt, turmeric, and water mix it all together. Give it a good stir otherwise it sticks on the bottom.
6. Cook until water evaporates which takes less than 1 -2 minutes. Turn off SAUTE.
7. Garnish with cilantro and stuff it in dosa.
HOW TO MAKE SIMPLE MASALA DOSA:
1. Before using the fermented dosa batter, gently stir the batter once. Add little water to thin it down, to make it of pouring consistency.
2. Grease a dosa pan or non-stick tawa with few drops of oil. If using an iron tawa, grease tawa with oil and spread it with a slice of onion.
3. Heat it until hot enough. Pour a ladle full of batter on the center of the tawa. Spread it evenly in a circular shape.
4. Drizzle oil or ghee and allow to cook on medium-low heat until red or golden. Spread potato masala at the center.
5. Repeat making more on the hot tawa. Serve dosa with coconut chutney and sambar.
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Potato Masala For Dosa
Equipment
Ingredients
- Potatoes - 2 medium
- Onion - 1/2 cup or small to medium size
- Green chili - 5
- Ginger - 1 tbsp or 1 inch
- Green peas - 1/4 cup
- Curry leaves - 4
- Water - 1/2 cup
TEMPERING
- Oil - 1 tbsp
- Mustard seeds - 1/4 tsp
- Cumin seeds - 1/4 tsp
- Asafoetida - pinch Optional
- Turmeric - 1/4 tsp
- Salt - to taste
Instructions
- HOW TO MAKE THIS POTATO MASALA FOR DOSA:
1. In an instant pot add washed potatoes, a little salt, and water until potatoes completely immersed. Close the lid and set the timer for 10 minutes on a MANUAL or PRESSURE COOK. After 10 minutes on the timer is done, quick release.
2. Drain water and let potatoes cool down for a bit. Then peel them and cut them into small pieces.
3. Turn on SAUTE mode, add oil when oil is hot add mustard seeds, cumin seeds and let them splutter.
4. Then add onion, curry leaves, thai green chili, green peas, asafoetida (optional), and give it a stir. - 5. After a minute add boiled potatoes, salt, turmeric, and 1/2 cup water mix it all together. Give it a good stir otherwise it sticks on the bottom.
6. Cook until water evaporates which takes less than 1 -2 minutes. Turn off SAUTE.
7. Garnish with cilantro and stuff it in dosa. - HOW TO MAKE SIMPLE MASALA DOSA:
1. Before using the fermented batter, gently stir the batter once. Add little water to thin it down, to make it of pouring consistency.
2. Grease a dosa pan or non-stick tawa with few drops of oil. If using an iron tawa, grease tawa with oil and spread it with a slice of onion.
3. Heat it until hot enough. Pour a ladle full of batter on the center of the tawa. Spread it evenly in a circular shape.
4. Drizzle oil or ghee and allow to cook on medium-low heat until red or golden. Spread potato masala at the center.
5. Repeat making more on the hot tawa. Serve dosa with coconut chutney and sambar.
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