Potato Masala for Dosa – so easy to make! Just the mention of Masala Dosa makes me salivate, as I conjure up images of paper-thin, crisp dosas wrapped around steaming hot, perfectly seasoned potatoes. One of my favorite foods since I was little, I drooled in anticipation from the moment my Mom soaked rice and Urad Dal to make the Dosa batter. I waited impatiently for the batter to ferment: to become frothy and give off its characteristic, pleasantly sour aroma.
My Mom used to delight in telling everyone how I would be perfectly happy to eat a Dosa all by itself, no Potato Masala (Muss-aa-laa), no Chutney (Ch-hut-nee), no nothing! Of course, having a Dosa with these classic pairings is, well, simply indescribable! I don’t think I’ve ever met anyone who doesn’t like Masala Dosa, which is perhaps the most well-known and beloved dish from South India.
Potato Masala is not just for Dosa
As for the Potato Masala itself: why limit it to pairing only with Dosa? It is also a great accompaniment for any type of flatbread: Chapati, Paratha, Naan (yes, of course it’s OK to do a North-Indian/South-Indian pairing!), etc. I have even stuffed this classic “made-for-Dosa” Potato Masala into Pita /Sandwich bread and drizzled it with a tangy and spicy Chutney for a delicious and wholesome meal.
Did you figure out yet that I might be nudging you to consider making “extra” Potato Masala on purpose? Why not plan to have leftover Masala – for your very own, fun and unique culinary creations? Wait…, if it tastes great as “leftovers”, does that mean it can also be made ahead? Ohh, absolutely! You can certainly make it a couple of hours before serving (up to 24 hours is fine too!): just be sure to reheat it thoroughly so it is piping hot, right before serving. And yes, if you’re planning to scale up for a larger crowd, sure, go ahead and make it the day before.
Fast-Fix, 30 min Recipe
The best part about making this Potato Masala? It’s so very easy and quick! The prep is rather simple, with only 10-12 minutes active hands-on time. If you plan it right, your Potato Masala is ready in about 30 min, give or take 5 min.
Hmm, wait a sec…The time info on the recipe says 45 min. So, why the 15 min difference? Well, the automatic time calculator I use for posting “time” for the recipe assumes one is doing things sequentially. The human brain, of course, is very good at figuring out how to manage time quite efficiently. If you do a couple of tasks side-by-side – “parallel processing” as it were, your Potato Masala will be ready to serve in about half an hour.
Game Plan: While the potatoes cook….prep everything else!
How exactly might we do “parallel processing” here? Have a good game plan: begin by cooking the potatoes in the microwave! Just slash them in a few places with a knife before placing them in the microwave. Why? Piercing the skin provides an outlet for steam to escape: the moisture inside the potato turns into steam during cooking. If you do not pierce the skin beforehand, the steam will likely burst through and create an awful mess!
The potatoes will be cooked and ready in 7-8 min: any other cooking method (boiling, pressure-cooking, etc.) will almost certainly take longer. So, just set the timer on the microwave and you’re free to start prepping the onions, green chillies, ginger, etc. In fact, you might even have time to make the Tadka and saute the onions.
While the onions are cooking, peel and prep the cooked potatoes. After you add the potatoes to the sautéed onions, all you have to do is simmer for a bit to let the flavors blend. If you’re going to serve it right away, start pre-heating your Dosa griddle as well! This way, your timing will be perfect! The Potato Masala will be ready to serve just as your griddle becomes hot enough to spread the prepared Dosa batter. Time to make that first thin and crispy Dosa you’ve been dying to eat!
Perfect game plan, especially when you’ve had a long day and want to get dinner ready in a jiffy.
Potato-lovers and Chutney-lovers
By the way, if you love potatoes (like me!), you might also want to try my Sookhe Aloo recipe, which I posted a few months ago. I also plan to post several more delectable potato recipes for potato-lovers everywhere, so be on the look-out for them!
Perhaps you might also want to check out my easy Tomato Chutney recipe the next time you plan to make Masala Dosa. It is rather different from the traditional coconut chutney and tastes simply amazing with Dosa. And of course, be on the lookout for more Chutney recipes too – coming soon!
Special Diets
This Potato Masala recipe is vegan, low-fat, gluten-free, soy-free, nut-free, so pretty much anyone can relish it – with Dosa, or whatever else. Potatoes are, of course, rather carbohydrate-rich, so do consume judiciously if you need to monitor your carbohydrate intake (if you’re diabetic, etc.). However, that’s not all you should be scrutinizing. If you look at the nutrition data, you will also notice that one serving of this Potato Masala delivers about 4 grams of fiber. If you try to get 7-9 g fiber per meal, this is about half of that target value.
If you wish to make this dish onion-free, you certainly can: simply omit the onions. However, since this recipe has a lot of onion, you will end up with a much smaller quantity. No worries, simply add more potatoes instead of the onions, or replace the onions with something else. See Recipe Notes for some suggestions.
I hope you make this Potato Masala and enjoy it: with Dosa, of course, but also with other things. Just use your imagination and create your own pairings too. How can you possibly go wrong with steaming hot, perfectly seasoned, yummy potatoes?
Do leave a review and a rating for this and other posts. Your feedback is much appreciated.
Enjoy!
Potato Masala for Dosa – So Easy to Make
Equipment
- Pressure cooker or microwave oven for cooking potatoes; if not available, this can be done in a saucepan on the stove-top, but will take longer. See Recipe Notes for details.
- large skillet with a lid, non-stick preferred
Ingredients
- 2 cups Potatoes: cooked (boiled/microwaved) with skin on – peeled – smashed gently to a chunky-texture Pack loosely to measure quantity; I like using russet potatoes – they're a bit dry and non-sticky; other potatoes can become a bit sticky when cooked, but that's OK for this recipe.
- 1 1/2 cups Onion: sliced lengthwise White/yellow preferred: I avoid red onions because it darkens the color of the finished dish; cut onion in half lengthwise (root-to-shoot), then slice lengthwise, not too thin (pack loosely to measure quantity)
- 1 tsp Fresh Ginger: finely chopped, grated or pounded in mortar and pestle if not available, use 1/4 tsp ginger powder
- 1/2 whole Fresh Green chilli (medium hot, like Serrano): quartered lengthwise, or cut into 4-5 round pieces adjust, as per spiciness preferred; de-seed if you like
- 1/4 cup Green onions (optional ): white and light green bottoms if not available, OK to omit
- 2-3 tbsp Green bell peppers (optional): diced finely if not available, OK to omit
- 1 stem Fresh Curry leaves: 1 stick (8-10 leaves) if fresh is not available, use dried leaves; if not available, OK to omit; however, the final dish will lack its distinctive flavor
- 1/2 cup Tomatoes (optional): medium dice about 1 medium Roma tomato; any variety of tomato is OK
- 1 tsp Coriander powder
- 1 tsp Salt: divide into 2 equal portions adjust as per taste preference
Tadka
- 4 tsp Oil I prefer peanut oil, but any mild-flavored edible oil of your choice is OK; I do NOT recommend using extra-virgin olive oil for Tadka
- 1/4 tsp Mustard seeds (black) also called Sarso/Rai (Hindi, Punjabi), Mohri (Marathi); Kadugu (Tamil, Malayalam); Sasive (Kannada); Avalu (Telugu); I prefer using small black mustard seeds, the bigger variety is OK too; black mustard seeds are preferred over yellow seeds for making Tadka
- 1/4 tsp Cumin seeds
- 2 tsp Urad Dal – white, skinless also called split Black Gram (skinless), Matpe Dal, Ulundu paruppu; if not available, it's OK to use split red lentils instead
- 2 tsp Channa Dal (optional) also called split Bengal Gram (skinless); OK to omit if not available
- 1/2 tsp Turmeric also called Haldi (Hindi)
- 1/16 tsp Asoefetida (Hing) – powder if using chunky rock-style Hing, crush finely in mortar and pestle and use sparingly (even less than 1/16 tsp); OK to omit if not available, but your dish will lack its distinct flavor
- 1-2 whole Dried red chili (optional) any variety of dried red chilli pepper is OK, but be aware that some are spicier than others; if not available, OK to omit and adjust spiciness by adding more fresh green chilli (hot pepper)
Garnish
- 1/4 cup Fresh coriander leaves (Cilantro) – chopped OK to use tender stems as well, finely chopped
- 2 tsp Lime/lemon juice – freshly squeezed preferred if not available, bottled juice is OK
Instructions
- Set the potatoes to cook in the microwave : thoroughly wash the potatoes to remove dirt, make an 'X' cut on both sides of each potato, and place in the microwave on a paper towel or a microwave-safe glass/ceramic plate (or bowl).Cook on high for 2 min, then on low-medium power (30-40% power) for 6-8 min. Check by piercing with a fork to see if potatoes are cooked. If not fully cooked, continue cooking on low-medium power for 2-3 min longer.
- While potatoes are cooking , prep the remaining ingredients. Slice the onions lengthwise: trim the root end, then cut in half from the root to the shoot end. Then slice lengthwise, not too thin – about 1/8 inch thickness. Grate the ginger, cut the green chillies, dice the tomatoes, wash and towel-dry the curry leaves, etc.Cool the cooked potatoes for a few min, then peel and gently smash to a chunky texture.
- Make Tadka: Heat oil in a large frying pan/wok, on med-high for about a min. Keep the lid handy and add 2-3 mustard seeds to check if the oil is hot enough.If the seeds sizzle and pop immediately, the oil is ready – if not, heat oil for another 30 seconds or so, then add the remaining mustard seeds and cover immediately (to catch splatter as the seeds pop) and turn heat off.
- After seeds are done popping (about 20-30 seconds), turn heat on again.Add cumin seeds, Asoefetida, Urad and Channa Dal (or use Red lentils). Fry until Dal just starts turning golden brown – about 1 min on medium heat. Note: the Dal burns (blackens) very quickly after turning brown – so be alert and keep the next ingredients ready and handy to add quickly.
- Add dried red chillies, if using: remove the stem, break chilli into large pieces then tap and shake a bit to remove and discard most of the seeds. Fry for only 10-15 seconds – the dried red chillies burn very quickly!The Tadka is now ready.
- Add sliced onions, green chilli, ginger and curry leaves (tear the leaves a little to release flavor).
- Sauté for 3-4 min on med-hi heat until onions start becoming translucent – do NOT brown the onions.
- Decrease heat to low-medium; splash 2-3 tbsp water all over, stir, cover and cook on low-medium heat for 3-4 min.
- Add coriander powder, turmeric, tomatoes (if using), one portion of salt (about 1/2 tsp) and stir gently to mix.
- Spread the chunky, slightly mashed potatoes on top of the onions – sprinkle the remaining portion of salt over the potatoes. Splash 3-4 tbsp water all over the top of the potatoes; Do NOT stir! Cover and simmer on low-medium heat for 8-10 min.Meanwhile, prepare the garnish: trim, wash and chop the fresh coriander leaves (cilantro).
- Stir gently to mix. Cover and simmer for 5-7 min.
- Just before serving, sprinkle lime/lemon juice all over. garnish with cilantro and serve hot with Dosa.Note: You can make this dish up to 2-3 hours in advance. Reheat thoroughly before serving – splash 2-3 tbsp water, cover and heat for 8-10 min.
- Enjoy!
Notes
Potato Masala without onions
To make this Potato Masala without onions, try one of the following ideas:- Use more potatoes instead:
- Replace the onions with about 1 cup of cooked and slightly smashed potatoes (i.e., 3 cups cooked potatoes total)
- Skip the steps for adding and cooking the onions: after making the Tadka, add tomatoes directly. Continue further according to the directions provided.
- Adjust salt as needed.
- Use baby Bok Choy instead:
- Select very tender, “tiny” Bok Choy :
- Wash thoroughly, and cut off the green tops: save for another use (such as soups, or add to other veggie dishes for a splash of bright green)
- Separate and thoroughly wash the pale green, fleshy base of the leaf stalks.
- Slice the fleshy leaf-stalks lengthwise, as you would slice an onion.
- Add the sliced Bok Choy instead of onions and continue as described in the Recipe directions.
- Select very tender, “tiny” Bok Choy :
Storing Leftovers:
- In refrigerator:
- Use within 1-2 days
- Reheat thoroughly before serving
- In freezer:
- Good for 4-6 weeks, possibly longer
- Store in well-sealed storage containers
- Reheat thoroughly before serving
- unless well heated through, the potato texture will not be restored and it will not taste good.
To Thaw and reheat Potato Masala:
Set frozen Potato Masala on the counter, at room temperature, for about half an hour, to soften a little.- Transfer to a microwave-safe glass/ceramic bowl. I do NOT recommend using a plastic bowl. Sprinkle a little water all over the top surface.
- Cover and place in the microwave: heat on defrost power (power level 3, i.e., 30%) for 5-8 min, until heated through and steaming hot.
To make ahead
If you wish, you can make this dish in advance: a few hours early on the same day is best, but it is OK up to 24 hours ahead.- Prepare the Potato Masala as given in the directions, but do NOT add garnish until you are ready to serve.
- Store and reheat as described above (for Leftovers)
Nutrition
Can make ahead up to 2-3 hours in advance. Reheat thoroughly – splash 2-3 tbsp water, cover and heat for 8-10 min – before serving
as a die hard fan of potato, love anything made with potato and this is one of the many things. Also looking fwd to more recipes with potato as promised 😍👍