Try this Potato Masala for Dosa recipe, or contribute your own.
- salt
- measuring cup used 1 cup = 250 ml
- 3 medium,boiled and mashed potato
- 1 medium, onionsliced lengthwise
- 2 ,green chillies
- 8-10 ,curry leaves
- 1/2 teaspoon,mustard seeds
- 1/2 teaspoon,cumin seeds
- 1/4 teaspoon,turmeric powder
- 1 teaspoon,split urad dal
- 1 teaspoon,chana dal/bengal gram (optional)
- 2 teaspoon,lime juice
- fewcoriander leaves
- 1 tablespoon,oil
- Carbohydrate 0.06481 g
- Cholesterol 0 mg
- Fat 0.00326 g
- Fiber 0.0265 g
- Protein 0.01095 g
- Saturated Fat 0.00098 g
- Serving Size 1 1 recipe (0g)
- Sodium 0.044 mg
- Sugar 0.03831 g
- Trans Fat 0.00014 g
- Calories 0 calories
Step-by-step
- Keep the pan/kadai for heating and add 1 table spoon oil, once oil is heated add mustard seeds,cumin,urad dal,chana dal and fry it till dals become light brown.
- Then add green chillies, curry leaves and fry it for 30 secs.
- Now add onion,turmeric powder,salt and fry it for 2-3 minutes or till onions turn soft.
- Add Boiled & mashed potato and mix it well, close the lid and cook for 2 minutes.
- Turn off the flame.
- Now add coriander leaves, squeeze lemon juice and mix it well.
Unlike dry, heavily spiced North Indian potato preparations, south Indian dosa fillings rely on rapid tempering and steam-softened aromatics to achieve a supple texture that folds easily inside crisp crepes. Achieving this balance requires careful heat management, because urad dal and chana dal burn within seconds if the oil is too hot, imparting an acrid bitterness to the entire dish. Heat one tablespoon of neutral cooking oil over medium flame until it shimmers lightly, then drop in the mustard seeds and lentils, watching constantly until the pulses turn a pale golden hue within roughly 45 to 60 seconds. Fresh curry leaves and sliced green chillies go in immediately after, sputtering vigorously as moisture hits the hot fat, releasing essential oils that infuse the base.
A standard heavy-bottomed kadai or cast-iron skillet retains heat effectively for this task, though a stainless steel saucepan works if stirred continuously to prevent sticking. Cooking the sliced onions for exactly two to three minutes keeps them translucent rather than caramelized, maintaining a crisp bite that contrasts against the soft, pre-boiled potatoes. Adding the turmeric and salt at the onion stage ensures the spices coat every surface evenly before the starchy potatoes absorb the moisture and steam under a closed lid for 120 seconds. Finishing with fresh lime juice off the heat preserves the bright citrus aromatics, which degrade rapidly if boiled.
