Potato “masala” for Masala Dosai

Print Friendly, PDF & Email

This is one of those perennial favorites and classics that is deceptively simple to make. Try as one might, it is difficult to get the right flavor and consistency that brings back childhood memories of eating masala dosa at a genuine Udipi restaurant – called them hotels in the day.

I have added this recipe earlier, but here is a minor variation I tried yesterday. I thought it turned out quite well. My guests, originally from Bangalore and Chennai, raved about it. Perhaps they were very hungry or polite or both.

 

SaveSave

SaveSave

SaveSave

SaveSave

Potato masala for dosai

 

 

SaveSave

SaveSave

SaveSave

  • Prep Time : 30 minutes
  • Cook Time : 20 minutes
  • Yield : 10 -14 dosas

Instructions

Try to get medium size potatoes with a floury rather than waxy texture. Boil or steam and remove the skins. Cut them in to 1/2 inch or 1 cm cubes.

Heat the oil and ghee in a large skillet for which you will need a lid or cover.  when the oil is hot, add the mustard seeds and as they splutter lower the heat and add the cumin and urad and then the dried chillies, chana and asafoetida. Add the onions, the green chillies and the turmeric. Now add the curry leaves.

When the onions clear, add the potatoes and salt and stir. Add a cup of hot water and the cilantro.  Cover and cook on medium low heat. Stir occasionally and add more water as needed.  You may need up to another cup of water, depending on how thirsty your potatoes are. The final consistency should be a coarse mixture with plenty of potato pieces. Moist but it should not be runny. Stire in the lemon and lime juice and taste for salt.

 

Print Friendly, PDF & Email
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...