Potato Masala Filling for Dosas
Thanks once again to Mrs. R. for sharing this amazingly yummy recipe for potato masala!
I originally made this potato “masala,” which means “mixture,” to place inside the dosas. But I am so in love with this potato dish and its spicy blend of ginger, mustard seed, cilantro, chilis and onion, that I started making at at least once a week just to eat as a side dish! It’s really easy to make once you get the hang of it, and your friends will LOVE this masala recipe – in a dosa or on a plate. :) No one will even ask you if it’s vegan… they’ll just tell you how amazing your potatoes are!
Here’s an interesting variation: If I’m just going to eat it on a plate, sometimes I add kale to this recipe (before adding the potatoes). You can also adding grated (or chopped carrots) and peas as a nice variation.
Note: if you don’t have the time to make the fermented homemade dosa batter, there are some mixes available to make dosas on demand. There are several options on Amazon: a 3-pack by Gits and a 30-pack by MTR… that’s a lot of dosas. YUM!
For more easy recipes, visit the entire Yummy Plants vegan recipe collection. Are you a beginner vegan? Visit the Start Here section or pick up a copy of It’s Easy to Start Eating Vegan.
To learn more about packaged vegan foods you can find online or in most stores, visit the Food Reviews section.
Potato Masala Filling for Dosas
Ingredients
- 2.5 cups of potatoes cooked and mashed
- 1 cup onion finely chopped
- ½ teaspoon mustard seed
- ½ teaspoon urad dal
- ½ teaspoon fresh grated ginger
- ½ teaspoon salt
- 1/8 cup chopped cilantro
- 2 green chili peppers chopped. If you want less heat don’t cut them.
- 3 Tablespoons of oil
Instructions
- Roughly chop 2.5 cups of potatoes. Bring to a boil and cook until they are soft enough to mash. (About 15 – 20 minutes depending on how large the pieces are).
- While the potatoes are cooking, begin to cook the spices. Heat up a separate pan first, then add the oil. Once the oil is warm, add the mustard seeds and dal. Continue to cook on medium flame stirring occasionally. Cook until the mustard seeds split and the dal turns golden brown, (approx. 3-4 minutes), then add everything else: the chopped onion, chili, cilantro, grated ginger, and salt.
- Cook until the onion becomes translucent, (approx. 5-7 minutes). Add 3 or 4 Tablespoons of water throughout cooking, if needed, to keep the onions from sticking to the pan. Once the onions are translucent, turn off the heat and leave the pot on the stove to continue cooking.
- The potatoes should be cooked completely now. Drain the water, allow to cool, and roughly mash with hands. Add mashed potato mixture to the cooked onion and spices. Mix well. You may need to add a few Tablespoons of water to create a creamy mixture that is completely cooked and combines. (It shouldn’t be dry and crumbly).
- Reserve for use in dosas – or just eat as a yummy side dish!
Hope you enjoy this easy vegan recipe!
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