Aloo Masala | Potato Masala (For Dosa)

What’s an important factor in your favourite Masala Dosa? In fact, it’s the savory, spiced potato (or aloo) preparation or curry that’s the essence of the whole dish. So, this time I’ve obtained the loveliest recipe of the Aloo Masala for dosa that you just’ve been in search of and has restaurant type style and flavors. The Potato Masala may also be used as a filling to make yummy sandwiches, rolls and wraps as properly.

potato masala served in a bowl with a dosa and a bowl of coconut chutney kept on the top side and text layovers.

About This Potato Masala Recipe

Earlier than I share the nitty gritties of this Aloo Masala, let me share a variation too that I’ve of the identical dish – the Batata Bhaji.

Whereas it’s best to make use of an genuine and conventional recipe of the potato filling for Dosa, typically, you may experiment by stuffing your dosas with this different model too. You can even use this Potato Masala recipe as a facet together with your pooris. Strive it!

My recipe of creating this potato stuffing is a tried and examined one. I’ve additionally talked about about all of the doable variations on this recipe of the Aloo Masala. I’m telling you; you’re quickly going to be hooked on this model as properly.

It’s fairly a no brainer that masala dosa is a favourite breakfast or brunch dish at house. So, every time I put together the Dosa Batter, I additionally make Coconut Chutney and this Potato Masala to go together with the dosa.

Whereas the potatoes are steaming or boiling, I prep up the remainder of the elements for the Potato Masala. I additionally put together the chutney with the coconut. I often freeze the grated coconut. So, I simply should take the required amount and use it to make the chutney.

Extra On My Recipe

I add sliced onions to the Aloo Masala which impart a slight candy undertones to the preparation. I additionally add chana dal (husked and cut up Bengal gram).

Earlier than utilizing the lentils, I be sure that to soak them in scorching water for about ½ hour. This helps to melt the dal and after cooking too, the feel is mushy.

Nonetheless, on some events after I’m working out of time or don’t have time in hand in any respect, I add the chana dal straight within the tempering. This manner, a slight crunch is also retained within the lentil grains. You may select whichever technique fits you.

One other factor of selection that I add on events on this Potato Masala is steamed inexperienced peas. You may even skip the Bengal gram if you’re including inexperienced peas. Generally, I additionally add tomatoes to the aloo combination.

Under is the picture of the potato masala preparation made with inexperienced peas. When utilizing inexperienced peas, you both boil/steam them along with the potatoes or you may boil them individually.

aloo masala for dosa served in a platter with 2 dosas, coconut chutney and text layover.

This Aloo Masala not solely tastes nice in your regular plain delicate or crispy dosa, but additionally is superior with a Rava Dosa, Set Dosa, Neer Dosa or a plain Uttapam.

As I additionally talked about earlier, you could attempt the mix of this Aloo Masala with poori or roti/phulka as properly, or use it for sandwiches and comparable dishes.

Step-by-Step Information

Learn how to make Potato Masala

Preparation

1. First, boil water in a bowl or in an electrical heater or microwave. Take the new water in a bowl.

Rinse after which soak 2 tablespoons husked and cut up Bengal gram (chana dal) within the scorching water.

Cowl and maintain apart for half-hour. Later, drain all of the water with a small strainer and maintain the soaked lentils apart.

soaking bengal gram in hot water for making potato masala for dosa.

2. Subsequent, steam or boil 4 medium-sized potatoes in an electrical cooker, steamer or stress cooker. The potatoes must be totally cooked.

When you have boiled the potatoes, be sure that to empty all of the water from them. There shouldn’t be any water logged in them.

If you wish to add inexperienced peas to the preparation, then take about ⅓ to ½ cup of inexperienced peas and steam or boil it with the potatoes.

steaming potatoes for making potato masala for dosa.

3. When heat, first peel the potatoes. Chop the potatoes into cubes and maintain apart.

Additionally put aside the spices and herbs you can be needing. Peel, rinse and thinly slice 1 massive onion. You will want about ¾ to 1 cup of sliced onions.

peeled, boiled and chopped potatoes for potato bhaji for dosa.

Make Potato Masala

4. Warmth 2 tablespoons oil in a frying pan or a kadai and crackle 1 teaspoon mustard seeds in it.

crackling mustard seeds in hot oil for potato bhaji for dosa.

5. Then, add ½ teaspoon cumin seeds and fry until they splutter and alter colour.

frying cumin seeds in hot oil.

6. Add the drained and soaked chana dal.

drained bengal gram added to the spices in the oil.

7. Fry chana dal for about 3 to 4 minutes or until the lentils change into gentle golden.

frying bengal gram till they turn golden.

8. You can even add chana dal straight with out soaking them first. On this case, it’s a must to brown them as proven within the picture under.

frying bengal gram for potato bhaji for dosa.

9. Add 1 teaspoon finely chopped ginger and sauté for half a minute.

finely chopped ginger added to the bengal gram.

10. Add 1 massive thinly sliced onion. Stir and sauté until the onions flip translucent and are softened.

sautéing onions with the bengal gram-spice mixture for potato bhaji for dosa.

11. Add 8 to 10 massive curry leaves, 1 or 2 chopped inexperienced chilies, ¼ teaspoon turmeric powder and 1 pinch asafoetida (hing). Stir and sauté for just a few seconds.

curry leaves, chopped green chilies, turmeric powder and asafoetida added to the onion-chana dal mixture.

12. Then, add the boiled/steamed potato cubes. Season with salt as required and ½ teaspoon sugar.

Including sugar is optionally available and provided that you want a barely candy style within the potato filling.

boiled cubed potatoes, salt and sugar added to the pan.

13. Stir and add water. About ⅓ to ½ cup. The water makes the potato masala moist, mushy and never dry. That is an optionally available step.

water added to the aloo bhaji.

14. When you like the feel of potatoes to be barely crisp and never delicate, then don’t add water. On this case, simply stir the potatoes and sauté for two to three minutes on low warmth. That is how the potatoes will seem when you don’t add water.

frying potato masala.

15. After including water, simmer the potato bhaji for 3 minutes on low warmth. Stir at intervals. Then, add some chopped coriander leaves. Stir once more.

chopped coriander leaves added to the aloo bhaji.

16. Serve Potato Bhaji with dosa, butter rava dosa or rava uttapam. It additionally goes properly with poori, roti or as a filling for sandwich.

aloo masala for dosa served in a bowl with a dosa and a bowl of coconut chutney kept on the top side.

Skilled Suggestions

  1. Including sugar is completely your name. When you just like the slight sweetness within the dish, then add it or else skip it.
  2. Whereas cooking the aloo masala, add about ⅓ to ½ cup water. This may assist the potato masala to be mushy and moist, and never be dry. Though, that is optionally available.
  3. You may add some boiled or steamed inexperienced peas when you like. You may even add some tomatoes within the potato bhaji.
  4. Attempt to embrace chana dal, curry leaves, ginger, mustard seeds, onions, chillies and coriander leaves to get actually restaurant type taste on this dish.
  5. Alternatively, when you like the feel of potatoes barely crisp, don’t add the water.
  6. It is a versatile potato sabzi that you need to use for several types of dosas, have with uttapam or chapati or poori and even stuff in sandwiches, wraps, rolls or frankies.

Extra South Indian Recipes To Strive!

Straightforward30 minutes

Rava Dosa

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potato masala served in a bowl with a dosa on a white plate sprinkled with coriander leaves.

Aloo Masala | Potato Masala (For Dosa)

Aloo Masala or Potato Masala is a savory, mildly spiced potato preparation that’s served with Masala Dosa. Aside from dosa, this Potato Masala may also be used as a filling to make yummy sandwiches, rolls and wraps.

4.50 from 2 votes

Prep Time 30 minutes

Prepare dinner Time 20 minutes

Whole Time 50 minutes

Preparation

  • First boil water in a bowl or in an electrical heater or microwave. Then rinse and soak the chana dal in it. Cowl and put aside for half-hour. Later drain all of the water and maintain the soaked lentils apart.

  • Rinse the potatoes in water. Then steam the potatoes with their peels intact, in an electrical cooker or steamer or stress cooker. The potatoes must be totally cooked.

  • When the potatoes change into heat, peel after which chop the potatoes into cubes and maintain apart.

Making potato masala

  • Warmth oil in a frying pan or kadai and crackle mustard seeds first. Hold the warmth to a low or medium-low whereas frying the spices.

  • Then add cumin and fry them until they splutter and alter colour.

  • Add the soaked chana dal. Fry the chana dal for about 3 to 4 minutes.

  • You can even add chana dal straight. On this case, it’s a must to brown the chana dal whereas frying.

  • Add chopped ginger and sauté for a half a minute on a low to medium-low warmth.

  • Add thinly sliced onions. Stir and sauté until the onions flip translucent. The onions ought to soften. Don’t brown the onions.

  • Add curry leaves, inexperienced chilies, turmeric powder and asafoetida. Stir and saute for just a few seconds.

  • Then add the potatoes. Season with salt and sugar.

  • Stir and add water. About ⅓ to ½ cup. The water simply makes the curry moist, mushy and never dry. That is an optionally available step.

  • If including inexperienced peas, then embrace steamed or boiled inexperienced peas at this step. Make sure that to steam or boil the inexperienced peas if you cook dinner the potatoes.

  • When you like the feel of potatoes to be barely crisp and never delicate, then don’t add water. On this case simply stir the potatoes and saute for two to three minutes.

  • After including water, simmer the potato curry for 3 minutes on a low warmth. Stir at intervals.

  • Stir after which add chopped coriander leaves. Stir once more.

  • Serve the potato curry with dosa, uttapam or rava dosa. 

  • You can even serve with poori or chapati.

Diet Details

Aloo Masala | Potato Masala (For Dosa)

Quantity Per Serving

Energy 281 Energy from Fats 54

% Each day Worth*

Fats 6g9%

Saturated Fats 1g6%

Polyunsaturated Fats 1g

Monounsaturated Fats 5g

Sodium 420mg18%

Potassium 997mg28%

Carbohydrates 51g17%

Fiber 9g38%

Sugar 6g7%

Protein 7g14%

Vitamin A 223IU4%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 26mg130%

Vitamin B6 1mg50%

Vitamin C 95mg115%

Vitamin E 2mg13%

Vitamin Ok 9µg9%

Calcium 66mg7%

Vitamin B9 (Folate) 287µg72%

Iron 3mg17%

Magnesium 63mg16%

Phosphorus 158mg16%

Zinc 1mg7%

* % Each day Values are primarily based on a 2000 calorie weight-reduction plan.

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This Potato Masala recipe put up from the archives first printed in November 2014 has been republished on 3 September 2022.

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