Masala Dosa Potato Filling

Masala Dosa Potato Filling

Turmeric-tinted potatoes simmered with mustard seeds and curry leaves for stuffing crisp dosas.

Total 40 min Makes 4 servings Calories 190/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This South Indian potato filling, known as potato masala, combines boiled potatoes with a tempering of mustard seeds, curry leaves, and green chiles for a mild, tangy, slightly spiced mixture. Spoon it into crisp dosas or soft idlis, or serve alongside rice for a comforting everyday meal.

Ingredients

  • 4 medium russet or Yukon Gold potatoes, boiled, peeled, and roughly mashed
  • 2 tablespoons vegetable oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon urad dal (split black lentils)
  • 1 pinch asafoetida (hing)
  • 12 fresh curry leaves
  • 2 green chiles, slit lengthwise
  • 1 small onion, thinly sliced
  • 1/2 inch fresh ginger, minced
  • 1/2 teaspoon ground turmeric
  • 3/4 cup water
  • 1 teaspoon salt, or to taste
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh cilantro

Method

  1. Boil the potatoes whole in a saucepan of water until a knife slides in easily, about 20 minutes. Drain, cool slightly, peel, and roughly mash with a fork, leaving some small chunks.

  2. Heat the oil in a 9-inch skillet over medium heat. Add the mustard seeds, cumin seeds, and urad dal, and cook until the seeds sputter and the dal turns golden, about 1 minute.

  3. Add the asafoetida, curry leaves, and slit green chiles, and stir for 15 seconds until fragrant.

  4. Add the sliced onion and minced ginger, and cook, stirring often, until the onion softens and turns translucent, about 4 minutes.

  5. Stir in the turmeric and cook for 30 seconds until the onions are evenly coated and golden-tinted.

  6. Add the mashed potatoes, water, and salt, and stir to combine, breaking up any large chunks with the back of a spoon.

  7. Simmer the mixture, stirring occasionally, until it thickens to a soft, scoopable consistency, about 5 minutes.

  8. Remove from the heat and stir in the lemon juice and cilantro. Taste and adjust salt before using as a dosa or idli filling.

Rate this recipe

★ 3.4 (1)

Masala Dosa Potato Filling

This South Indian potato filling, known as potato masala, combines boiled potatoes with a tempering of mustard seeds, curry leaves, and green chiles for a mild, tangy, slightly spiced mixture. Spoon it into crisp dosas or soft idlis, or serve alongside rice for a comforting everyday meal.

40 min 4 servings 190 cal

Ingredients

  • 4 medium russet or Yukon Gold potatoes, boiled, peeled, and roughly mashed
  • 2 tablespoons vegetable oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon urad dal (split black lentils)
  • 1 pinch asafoetida (hing)
  • 12 fresh curry leaves
  • 2 green chiles, slit lengthwise
  • 1 small onion, thinly sliced
  • 1/2 inch fresh ginger, minced
  • 1/2 teaspoon ground turmeric
  • 3/4 cup water
  • 1 teaspoon salt, or to taste
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh cilantro

Method

  1. 1

    Boil the potatoes whole in a saucepan of water until a knife slides in easily, about 20 minutes. Drain, cool slightly, peel, and roughly mash with a fork, leaving some small chunks.

  2. 2

    Heat the oil in a 9-inch skillet over medium heat. Add the mustard seeds, cumin seeds, and urad dal, and cook until the seeds sputter and the dal turns golden, about 1 minute.

  3. 3

    Add the asafoetida, curry leaves, and slit green chiles, and stir for 15 seconds until fragrant.

  4. 4

    Add the sliced onion and minced ginger, and cook, stirring often, until the onion softens and turns translucent, about 4 minutes.

  5. 5

    Stir in the turmeric and cook for 30 seconds until the onions are evenly coated and golden-tinted.

  6. 6

    Add the mashed potatoes, water, and salt, and stir to combine, breaking up any large chunks with the back of a spoon.

  7. 7

    Simmer the mixture, stirring occasionally, until it thickens to a soft, scoopable consistency, about 5 minutes.

  8. 8

    Remove from the heat and stir in the lemon juice and cilantro. Taste and adjust salt before using as a dosa or idli filling.