Potato Masala (for Masala Dosa)

Masala Dosa has been ranked as one of the “must-try” dishes amongst so many other well-known ones. And rightly so, it is this wonderful crepe-like long cylindrical dish that makes you ooh and aah and one bite of the dosa along with this scrumptious soft potato stuffing is such a perfect balance of flavors and textures. Enjoy this Masala with your Dosa and you’ll understand why it got the ranking that it did!

Prep Time: 30 min (including boiling potatoes)
Cook Time: 15 min
Makes stuffing for about 12 Dosas

Ingredients:

Potatoes – 1.5lbs (approx 3/4 kg), boiled and peeled
Oil – 2 tbsp
Mustard Seeds – 1/2 tsp
Channa Dal – 1 tsp
Urad Dal – 1 tsp
Hing / Asofoetida – 1/8th tsp
Turmeric Powder / Haldi – 1/4 tsp
Curry Leaves – sprig
Minced Ginger – 1 tbsp
Green Chillies – to taste, chopped
Chopped Onion – 1/2, med.
Water – 1 cup
Salt – to taste
Cilantro – 5 sprigs, chopped

Method:

1. Boil, peel and cube the Potatoes. Keep aside.
2. In a pan, heat Oil on a medium flame.
3. Once hot, add in Mustard Seeds and allow them to pop.
4. Add in Channa Dal and stir for 30 seconds.
5. Add in Urad Dal, Asofoetida, Turmeric, Curry Leaves, Ginger and Green Chillies. Cook for 30 seconds.
6. Add in the Onions and cook till the Onions start getting translucent.
7. Pour the Water and add Salt. Taste the liquid to check salt. It should be a little intense.
8. Cover and allow the liquid to come to a boil.
9. Once the Water reaches a rolling boil, roughly crush the Potatoes either with your hands or with a masher and mix into the Liquid.
10. Add in the chopped Cilantro.
11. Mix and allow the Masala to reach the desired consistency.
12. Note, it will thicken a little over time. Take the pan off the flame.
13. It is ready for Dosa or just with Chapatis.

0 thoughts on “Potato Masala (for Masala Dosa)

  1. Tried this and it came out well, perfect for dosas.
    Thank you for sharing, i used to wonder how to make the perfect masala at home coz i am a big fan of masala dosa.

    I made a few variations and liked it even better with the variations. Sharing what i tried..
    1. Added 1 1/2 cups of water instead of 1 cup, i like it a bit more on the mushier side rather than thick dry
    2. Added the minced ginger into boiling water instead of the oil. this enhances the gingery flavor in the receipe and tastes slihtly different from adding the ginger to the oil, i loved the gingery flavor particularly in this receipe.
    3. Added peas as well. Actually i felt the water a bit saltier, so i had added peas just to compensate for the extra salt, but i loved it even more along with peas. The peas added that crunch and felt perfect in combination with the softness of the potatoes.

  2. Hi Hetal & Anuja,
    Really very proffessional way of explaining a recipe in a true friendly manner. Another great thing was your printable recipe, whichis a blessing for people like me who can’t remember everything you explain. I just now done with the cooking of this recipe and has come out awsome.Thank you both!
    John

    1. Hi Patricia,

      Yes, it will still taste good without the daal. The daal imparts a very subtle flavor to make it authentic.

  3. Dear Hetal and Anuja,
    Well explained recipe. However i feel ‘jeera’ must also be added in the initial seasoning with mustard, channa dal etc. This recipe also tastes good if onions and water are not added and will last longer. Finally good amount of garlic cloves say 4 are a must.

  4. hey ladies! I don’t know why I didn’t just google it before hand (it IS the internet) looks like freezing is a no go for the potatoes – unless anyone out there says otherwise 🙂

  5. so delicious as usual!! I made mine with half potato and half cauliflower – texture was fantastic – didn’t miss the potatoes – can you freeze this? Thanks again ladies!! xo

  6. Hi girls: Tonight we had dosas with this potato masala dish and coconut chutney, yesterday we had one of your paneer curries recipes, tomorrow we will get busy with your masala in bulk (the Punjabi one) thanks to you my family is always enjoying great food! and my parents who are also from Peru are learning how to cook and enjoy Indian cuisine thanks to you! muach

  7. Thank you Ladies for your very useful teaching methods, and your sweet sweet personalities, I have tried a few of your recipes, and am happy with the result. God bless you both for your work.

  8. I am sorry, this is not right way to cook potatoe massala for the dosa. i make this the way trained chef from bangalore shoed me.
    e mail me for the receipe.

  9. Hi,
    Thanks for the recipe. I was wondering what kadai you used. I liked it. Can you provide me the link to the kadai?

    Thanks,

    1. Hi Preethi,

      Our pan does not have a brand name on it. We purchased it from TJ Maxx. These types of pans are known as “green pans”. You can search online.

      1. Thanks. BTW I made your potato masala when some friends were visiting me and they said it tasted so professional:) wink wink!
        Thanks so much this is soo eeezy peezy I am gonna preserve this recipe:).

  10. Hi Ladies,
    What kind of pan is this?
    I have seen this particular pan in your so many recipes…please share the link for this.

    I tried this Masala and it was awesome.

    Thanks,
    Chanchal

    1. Hi Chanchal,

      We got this pan from TJMaxx but it does not have a brand name on it. There is something similar called “green pan” that may work as well.

  11. I am able to keep my pica for dosa’s in check. I head down to Kuala Lumpur about 3 monthly and at breakfast time head to Sri Ganesha restaurant for their dosa with this identically flavoured filling.

    Because I don’t have a dosa iron I’m just going to suffer until the next time I head down there or find a big platten to cook the crepe!

    Wonderful recipe and thank you for this.

  12. Hi Ladies,

    Great show as always. One recommendation (for this dish only) based on my experience of being raised in Mysore! Try adding the turmeric later in the process like when you add the water. Contrary to popular thinking, turmeric doesn’t always need to be fried in oil for every dish. You will notice the difference in taste as well as color of the potato masala. Also, some ghee is a must and can be mixed with the oil at the start of your seasoning or at the end to finish the dish. Thank you again and keep up the good work!

  13. A) I was just about to request this recipe
    B) I was hoping to make it tomorrow.
    C) You are psychic
    D) I love this website

  14. Awesome recipe!!! Just one little queston though. Does channa dal cooks in this much cooking or remians crunchy because its just 5-10 cooking for the dal.

    Thanks!!!

    1. Hi Shilpi,

      The daals get cooked in the oil and soften in the water. Most of the time, you never use the potato mixture immediately after making it…so, the daals have time to soften as they sit there in the moist potato.

      1. Thanks for the prompt reply!!! Really appreciated. I have one request if you could show us how you make peanut chutney

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