Potato Masala For Dosa recipe with step by step photos and video recipe – is a combination of boiled potatoes and sautéed onions spiced with chilies, potato bhaji is the stuffing used in masala dosa. Potato masala is a nice compliment for any kind of dosa.
Aloo masala is what makes a Masala dosa really special and delicious. Potato stuffing is also called Dosa Bhaji or Dosa sabzi and when it is served with sambhar and coconut chutney it bring out a very good taste even is simple dosa.
This is served mostly with savory South Indian–style dosas (fermented lentil and rice crêpes) include coconut chutney, sweet-sour tamarind sambar. It also goes well with chapathi and puri.
Potato stuffing is the most popular stuffing for Dosa. Aloo masala could be served rolled in dosa or can be served as a side dish for dosa or any other dish. (Here ‘Masala‘is refers to the dosa stuffing and not to the mixture of spices).
A quick and easy aloo curry or potato curry recipe that goes good not only with masala dosa but it can also be used as a filling to make sandwich, roti rolls or wraps and can also be packed in lunch box.
Frequently Asked Questions :
Aloo Masala, also called Potato Masala, is an Indian dish made with yellow potatoes, sautéed onions, and a tasty blend of spices and fresh chilies. Make it as a stuffing for masala dosa, serve it as a flavorful side dish, or even heat some up for a savory breakfast.
This is a classic potato stuffing used for most of the Masala Dosa. Use boil or baked potatoes to make this stuffing. It is very easy to make and tastes authentic.
The consistency of the potato stuffing is moist, thick. However, you can add any stuffing you like, makes sure the stuffing is moist not wet, otherwise the dosa will turn soggy.
Traditionally, curry leaves are used for its aromatic flavor. Curry leaves give this dish a nice fresh flavor. However, if you can’t find it or don’t like the flavor of curry leaves, feel free to skip it.
Yes, you can use variety of vegetables such as carrots, corn, peas, green beans, cauliflower to add flavor and enhance the nutritional value of this dish.
Potato stuffing stays fresh for 3-5 days in the refrigerator.
It is mildly spicy. However, you can adjust the spice level by adding more or less green chili.
1. Add vegetables such as carrots, peas, corn, green beans, cauliflower or broccoli, to the stuffing mix, to add some color and nutritional value.
2. Paneer or grated cheese, is one of kids favorite and great way to add protein into their diet. Add some crumbled or grated paneer or cheese, along with the potato stuffing.
3. You can also add simply the paneer and cheese mixture, without any potatoes, works great.
4. Kheema, egg bhurji, also make a great stuffing for meat lovers.
#Serving Suggestion : This aloo masala filling can also be used for sandwiches ,parathas, packed in as a side dish for lunchbox along with rice or roti.
⇒Do give this recipe a try and share your comments below with me.
RECIPE CARD :
POTATO MASALA FOR DOSA
- 2 big size potatoes boiled, peeled & cubed
- 1 medium size onion thinly sliced
- 2 green chilli chopped
- 10-12 curry leaves
- 1 tsp chana dal
- 1 tsp urad dal
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- A pinch of asafoetida (hing)
- 1 tsp ginger paste
- ¼ tsp turmeric powder
- Salt to taste
- 2 tbsp oil
- 1 tsp lemon juice
- 1 tbsp coriander leaves
- 1 tbsp water or add as required
- Collect all the required ingredients.
- Heat 2 tbsp oil in a pan or kadai.
- Once oil is heated add mustard seeds and cumin seeds.
- Let the cumin seeds sizzle up and the mustard seeds crackle.
- Add chana dal and urad dal.
- Fry until the dals become light brown.
- Then add chopped green chilli, curry leaves, and asafoetida.
- Stir fry it for 30 seconds on low flame.
- Now add ginger paste.
- Fry till the raw smell of ginger goes away.
- After this, add thinly sliced onions.
- Cook the onions for 2 to 3 minutes or till the onions start getting translucent.
- When the onion turns translucent, add boiled and chopped potatoes.
- Also, add salt and turmeric powder.
- Pour 1 tbsp water.
- Mix it very well.
- Using spatula or spoon, mash the potatoes well.
- Then add coriander leaves.
- Again mix it well.
- Once potatoes are cooked, turn the flame off. The potatoes should be slightly moist and not very dry.
- Now add lemon juice.
- Mix well and the masala is now done.
- Transfer into a serving bowl. Sprinkle remaining coriander leaves on top.
- Serve aloo bhaji hot with masala dosa’s, rice or chapathis.
- Aloo masala taste great when prepared fresh.
- You can use leftover all bhaji as a stuffing for sandwich.
- You can also prepare aloo bonda with this.
- Tempering is very important in aloo bhaji, be generous while tempering.
How To Make Potato Masala For Dosa (Step By Step Instructions With Photos) :
1. Collect all the required ingredients.
2. Heat 2 tbsp oil in a pan or kadai.
3. Once oil is heated add mustard seeds and cumin seeds.
4. Let the cumin seeds sizzle up and the mustard seeds crackle.
5. Add chana dal and urad dal.
6. Fry until the dals become light brown.
7. Then add chopped green chilli, curry leaves, and asafoetida.
8. Stir fry it for 30 seconds on low flame.
9. Now add ginger paste.
10. Fry till the raw smell of ginger goes away.
11. After this, add thinly sliced onions.
12. Cook the onions for 2 to 3 minutes or till the onions start getting translucent.
13. When the onion turns translucent, add boiled and chopped potatoes.
14. Also, add salt and turmeric powder.
15. Pour 1 tbsp water.
16. Mix it very well.
17. Using spatula or spoon, mash the potatoes well.
18. Then add coriander leaves.
19. Again mix it well.
20. Once potatoes are cooked, turn the flame off. The potatoes should be slightly moist and not very dry.
21. Now add lemon juice.
22. Mix well and the masala is now done.
23. Transfer into a serving bowl. Sprinkle remaining coriander leaves on top.
24. Serve aloo bhaji hot with masala dosa’s, rice or chapathis.
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