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.
Potato masala for dosai
- Prep Time : 30 minutes
- Cook Time : 20 minutes
- Yield : 10 -14 dosas
- Boiled or steamed potato cut in cubes - 2 lbs
- Chopped Sweet Onions - 1 cup
- fresh green chillies - 2
- Dried Chillies - 2
- canola and sesame oil blend - 4 tbs
- ghee - 2 tbs
- Black mustard seed - 1 tsp
- cumin seeds - 1/2 tsp
- split urad dal - 1 tsp
- Asafeteda Powder - 1/4 tsp
- Ground turmeric - 1/2 tsp
- Curry Leaves (minced) - 6-8
- Chopped fresh Cilantro - 2 tbsp
- fresh lemon or lime juice - 3 tbs
- salt - to taste
- Chana Dal Rinsed - 1 tbs
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.