Apr 4, 2010
Potato Masala for Masala Dosa
Masala dosas are ridiculously amazing. Dosa is the indian equivalent of crepes (made out of rice). This very delicious and spicy potato and onion mixture is the filling. It is served hot with chutney and sambar. Each place has its take on the masala and this is my mom's. This is the only version *I* love, so that should be good enough for you all.
You can also serve this with Rotis/naans, or basmati rice or even make indian style paninis with it.
1-2 Boiled potatoes (I used baby small yellow potatoes, red potatoes are too sweet for this dish); chop into cubes
1 small red onion or 1/2 large onion thinly sliced
1.5 tspn black mustard seeds
10 curry leaves (can omit)
1/2 tspn red chilli powder
1/4 tspn turmeric powder
2 pinches of asafoetida (can omit)
1 tspn of Channa dhal (can totally omit) [basically dried and split chickpeas without the seedcoat. TOTALLY not required)
1 tbspn of vegetable oil
1 serrano chilli sliced lengthwise or a couple of jalapenos would work too (can omit entirely)
Salt to taste
1. In a pan, add the oil and let it heat up. Add mustard seeds, Channa dal, and asafoetida. After about 30 seconds toss in the curry leaves. You should hear a lot of popping and hissing now.
2.Once the popping subsides (don't wait for everything to burn) add in the sliced onions and green chillies. Saute until translucent and cooked. After about 2 minutes of sauteing add the turmeric, red chilli powder, and salt.
3. Once the onion has cooked, add in the rough chopped boiled potatoes and mix and let it cook/heat up. after about 2 minutes your dish should be ready!
optional: garnish with fresh chopped cilantro.