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aloo masala for dosa

Potato masala (Aloo Masala) | Masala Dosa stuffing

Santosh Allada
Aloo Masala for dosa is a flavorful and savory potato filling that is the perfect accompaniment to crispy and delicious dosas. Made with boiled and mashed potatoes, along with a blend of aromatic spices, this traditional South Indian dish adds a burst of flavors to every bite.
Prep Time 19 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Curry
Cuisine Andhra, Indian
Servings 4 people

Ingredients
  

  • 4 medium Potatoes boil and remove the skin
  • 3 tbspn Oil
  • 1 tbspn Raw peanuts optional
  • 1 tbspn Chana dal
  • 1 tbspn Udad dal
  • 1/2 tbspn Mustard seeds/Rai
  • 1/2 tbspn Cumin seeds/Jeera
  • 10-12 numbers Curry leaves
  • 2-3 numbers Green chilies crushed or slit or chopped
  • 1 inch Ginger crushed
  • 2-3 numbers Dry red chilies
  • 1/2 tspn Hing
  • 2-3 medium Onions thickly or thinly sliced
  • 1 tsp Turmeric powder
  • Salt to taste
  • Coriander leaves handful

Instructions
 

  • Boil the potatoes until they are cooked but still firm to ensure they hold their shape when mashed.
  • Heat oil in a thick bottom pan or kadhai over medium flame. When hot, turn the flame to low and add the tempering ingredients – raw peanuts, chana dal, and urad dal.
  • Once the lentils start to change color add mustard seeds and cumin seeds. On medium flame, saute till the seeds crackle.
  • Add dry red chilly, curry leaves, and a pinch of hing. Saute till the curry leaves turn crisp.
  • Next, add the sliced onions and crushed ginger and green chili paste. Fry for a few seconds till aromatic.
  • Saute till onion turn soft. Add turmeric powder and salt. Mix well and saute for 5-10 seconds.
  • Add the boiled and mashed potatoes. Mix everything together, ensuring the spices coat the potatoes evenly. With the back of your spatula, gently mash the big pieces.
  • Saute/bhuno the potato masala by stirring frequently for at least 5 mins.
  • Lastly, add chopped coriander leaves and give a good mix.
  • South Indian restaurant style Potato masala is ready. Serve it with dosa along with sambar and or chutney.

Notes

For extra heat can add a pinch of garam masala in the end.
At home, can squeeze lemon juice. Tang makes potato masala taste better.
Add tempering ingredients and onions generously.