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aloo masala for dosa

Potato masala (Aloo Masala) | Masala Dosa stuffing

Santosh Allada
Potato masala is a perfect side dish for Dosa. You can serve aloo masala as a side dish or spread it on dosa and roll/fold it. It is easy and quick to cook.
Prep Time 19 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Curry
Cuisine Andhra, Indian
Servings 4 people


  • 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 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 numbers Dry red chilies
  • 1/2 tspn Hing
  • 1/4 cup Green peas
  • 2 medium Onions thickly or thinly sliced
  • 1 tsp Turmeric powder
  • Salt to taste
  • Coriander leaves handful


  • Boil potatoes untill cooked and not mushy.
  • Heat oil in a thick bottom pan or kadhai. When hot, add the tempering ingredients – raw peanuts, chana dal, udad dal, mustard seeds, and cumin seeds. On medium flame, saute till dals change to light golden color.
  • Add dry red chilly, curry leaves, and a pinch of hing. Saute till curry leaves turn crisp. Next, add crushed ginger and green chilies. Fry for few seconds till aromatic. Do not fry for a long time, else it will taste bitter.
  • Add frozen green peas and sliced onions. Saute till the onion turn soft or transparent. Add turmeric powder and salt. Mix very well.
  • Add mashed potatoes and mix well with the spices. With the back of your spatula, gently mash the potatoes. Saute/bhuno the potato masala for at least 5mins. Check for salt and add if needed.
  • Lastly, add chopped coriander leaves and give a good mix. Potato masala is ready to enjoy.


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.