POTATO MASALA FOR DOSA
Potato Masala For Dosa recipe is 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.
Prep Time 10 mins Cook Time 20 mins Total Time 30 mins
Servings: 4 servings
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.