potato curry for masala dosa, how to make potato filling for dosa

10/10/15 7:58 AM

potato curry recipe for masala dosa

AUTHOR: dassana
RECIPE TYPE: side
CUISINE: south indian
PREP TIME: 30 mins
COOK TIME: 20 mins
SERVES: 4

TOTAL TIME: 50 mins

potato curry - mildly spiced potato curry filling for masala dosa, rava dosa or uttapam.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

4 medium potatoes, steamed, peeled and chopped in cubes
to cup green peas/matar, steamed (optional)
1 large onion, thinly sliced
8 to 10 large curry leaves/kadi patta or 12 to 15 small to medium curry leaves
2 tbsp husked bengal gram/chana dal
1 tsp mustard seeds/rai
tsp cumin seeds/jeera
1 or 2 green chilies, chopped
tsp finely chopped ginger/adrak
tsp turmeric/haldi
a pinch of asafoetida/hing
to cup water
tsp sugar or as required (optional and only add if you want a faint sweet taste)
1.5 tbsp oil
salt as required

INSTRUCTIONS
1. first boil water in a bowl or in a electric heater or microwave. then rinse and soak the chana dal in it. cover and
keep aside for 30 minutes. later drain and keep aside.
2. rinse the potatoes in water. then steam the potatoes with their peels intact, in an electric cooker or steamer or
pressure cooker. the potatoes should be thoroughly cooked.
3. when the potatoes become warm, peel and then chop the potatoes into cubes and keep aside.
4. heat oil in a frying pan or kadai and crackle mustard seeds.
5. then add cumin and fry them till they splutter and change color.
6. add the drained chana dal. fry the chana dal for about 3 to 4 minutes.
7. you can also add chana dal directly. in this case, you have to brown the chana dal.
8. add chopped ginger and saute for a half a minute.
9. add thinly sliced onions. stir and saute till the onions turn translucent.
10. add curry leaves, green chilies, turmeric powder and asafoetida. stir and saute for a few seconds.
11. then add the potatoes. season with salt and sugar.
12. stir and add water. about to cup. the water just makes the curry moist, mushy and not dry. this is an
optional step.
13. if you like the texture of potatoes to be slightly crisp and not soft, then don't add water. in this case just stir the
potatoes and saute for 2 to 3 minutes.
14. after adding water, simmer the potato curry for 3 minutes on a low flame. stir at intervals.
15. stir and then add chopped coriander leaves. stir again.
16. serve the potato curry with dosa, uttapam or rava dosa. you can also serve with pooris or chapatis.
Recipe by Veg Recipes of India at http://www.vegrecipesofindia.com/potato-curry-recipe-for-masala-dosa/

http://www.vegrecipesofindia.com/easyrecipe-print/39829-0/

Page 1 of 1