Potato Masala Filling for Dosas

Potato Masala Filling for Dosas
Prep Time : 10 minutes  |  Cook Time : 25 minutes  |  Servings : 4

Thanks once again to Mrs. R. for sharing this amazingly yummy recipe! I originally was just making this potato “masala,” which means “mixture,” to place inside the dosas.  But I am so in love with this spicy blend of ginger, mustard seed, cilantro, chilis, onion and potatoes, 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. 

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 have the time, we have a recipe for homemade dosa batter.  Or, if you want to be able 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!


2. 5 cups of potatoes, cooked and mashed
1 cup onion, finely chopped
teaspoon mustard seed
teaspoon urad dal
teaspoon fresh grated ginger
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


1.  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). 

2.  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. 

3.  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. 

4.  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). 

5.  Reserve for use in dosas – or just eat as a yummy side dish!

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