Potato Masala for Masala Dosai | How to make Potato Masala for Dosai | Gluten Free and Vegan Recipe

Hi Supermoms,

For many,  on hearing the name 'Masala Dosai', their tummy rumbles. It is one of the most popular dishes in the world . The potato masala , sandwiched inside a well made dosai is match made in heaven. The Masala dosai is so satisfying to eat along with chutneys and sambar. 

Like most of you, it is a big favourite at my place too. Recently, I had made masala dosai for brunch and had shared it in @masterchefmom. I had received so many requests to share the potato masala recipe. Only then I realised that I have not yet shared this popular recipe on my blog. 

Even yesterday, I received a message from a reader asking when I would update this recipe on the blog. So, without any further delay, let me share this simple and super delicious recipe . A few things have to be kept in mind while making the masala. 

The potatoes should be boiled without peeling the skin. If you are going to boil the potatoes in a pressure cooker, then use less water to cook them. The reason is that if the potatoes are boiled too much, then they will completely mash and also it will dilute the taste of the masala. 

So, while cooking in the pressure cooker, add a pinch of turmeric , 1/2 cup of water and cook for upto 3 whistles and switch off. Do not allow the potatoes to be soaked in water after cooking for a long time. They should be peeled and set aside. You can also steam cook the potatoes . Once they are cooked, mash/cut them roughly. There should be few big chunks of potatoes . 

You might be wondering why I am emphasising so much on such a basic step - 'boiling potatoes'. As this recipe does not have any other special spices, potatoes alone are the show stopper. It is very important to get the right consistency of boiled potatoes. 

I would also like to mention about the way onions have to be chopped. They should neither be finely chopped or sliced long and thin. It has to be mid way. That is, you have to slice them thinly, but the length should not be too long . You do not want the onion slices to interference in enjoying the potatoes. You can add fresh peas if they are in season. Many times at home, I do not add peas . It is the same in many traditional homes like ours. 

The reason behind it is that, fresh peas was not easily available in those days. Though now a days, you get all vegetables through out the year in all parts of India. So, add peas if you love them and are if they are reasonably priced and easily available. Adding garlic and ginger are optional. Both ginger and garlic have strong flavours, so use them sparingly. 

Adding a dash of lemon juice in the end, elevates the taste. So, do not miss that step. You can also add a few broken cashew nuts while tempering. 

Potato Masala for Masala Dosai :

Preparation time : 5-7 minutes

Cooking time : 25 minutes

Serves : 4

1 cup = 250 ml cup

Ingredients :

4 medium size Indian Potatoes ( boiled and roughly cut )

1 large onion ( peeled and sliced sliced )

1/4 cup fresh green peas 

1/8 teaspoon turmeric powder

1 teaspoon freshly squeezed  lemon juice 

For tempering :

2 teaspoons oil ( I use sesame oil)

1/2 teaspoon mustard seeds

3-4 curry leaves ( roughly torn) 

3-4 green chillies ( chopped)

1/2" ginger ( grated)

1 garlic ( peeled and mashed using mortar and pestle, optional)

For garnish :

finely chopped cilantro 

Method :

1. Heat a wide pan or kadai with oil and temper with ingredients given for the same. 

2. Add onions and fry for 2-3 minutes.

3. Add peas, salt and turmeric powder.

4. Immediately add the roughly cut boiled potato .

5. Mix well and add 1/4 cup of water. 

6. Over low/medium  flame, keep mixing till everything is well blended.

7. Add lemon juice, cilantro leaves, mix well and switch off. 

Your masala for the masala dosai is now ready. You can now start making your dosai. Interestingly, you can also make 'Potato Masala Sandwich' using this masala. It tastes so yummy. 

Happy Cooking !

With love, 

Masterchefmom