I’m trying to eat a lot less meat these days. Serving masala dosas often means I don’t really miss the meat a all.
This recipe is more about the potato filling than it is the dosa. I’ve already published a dosa recipe which you can read here. Once you master the art of dosa making, you can fill them with countless delicious fillings.
When people refer to masala dosas, however they are usually talking about a potato stuffing which I will show you how to do here. You could either serve the potato filling on the side or serve it wrapped in a dosa. I like to serve this recipe with a number of different chutneys such as coconut chutney, peanut chutney and/or sesame chutney.
It is important that the potato stuffing is served quite dry or the dosas will get soggy.
- 1 batch of dosa batter - make your dosas after you make the potato masala
- 4 large potatoes - skinned and cut into small cubes
- 2 tablespoons ghee or butter
- 10 fresh curry leaves
- 1 teaspoon cumin seeds
- 1 onion - finely chopped
- 2 green chillies
- 1/2 teaspoon turmeric
- 3 tablespoons fresh coriander
- Salt and pepper to taste
- Melt the butter/ghee in a large wok or frying pan over medium high heat.
- When melted, add the curry leaves and cumin seeds.
- Fry these for about 40 seconds and then add the chopped onions and chillies.
- Add the cubed potatoes and the turmeric and fry for a few minutes.
- Now add just enough water to cover and simmer the potatoes until cooked through and the water has evaporated.
- Mash lightly and then sprinkle in the fresh coriander and salt and pepper to taste.
- These potatoes are also nice served as a side dish with your favourite roast dinner.
I would like to thank my sponsor Le Creuset for supplying the tapas dish (featured) and the amazing crêpe pan. The crêpe pan is the best I have ever used for making dosas.