Ingredients
Method
- Heat oil and pop the mustard seeds. Fry the urad and chana dal until golden, then add curry leaves, chillies and ginger.
- Add onions and cook until soft but not brown.
- Add turmeric, salt and the potatoes, then the water. Mix and cook for 3 to 4 minutes until it holds together.
- Add coriander. Spoon into crisp dosas and fold, or serve with puri.
The spices that matter
Black or brown mustard seeds start most South Indian, Gujarati and Maharashtrian tempering: they pop in hot oil before curry leaves and dals go in. G…
No mustard seed? Cumin seeds give a different but workable tempering. Yellow mustard seeds are milder.
A pinch goes into almost every dal, sabzi and curry, usually with the onions or straight into the dal as it boils. Fresh turmeric root is pickled in …
No turmeric? There is no real substitute for flavour. For colour only, a tiny pinch of saffron or Kashmiri chilli changes the shade, but not the taste.
Fried in hot oil with mustard seeds for sambar, rasam, poha, upma, chutneys and Kerala and Tamil dishes.
No curry leaves? No real substitute. Lime zest gives a hint of the citrus note.
Fried in tempering with mustard seeds and curry leaves for poha, upma, lemon rice and chutneys.
No split black gram (for tempering)? Chana dal.
Nice to have
Salt, oil or ghee, onions, ginger, garlic and fresh herbs are assumed. See how to make a tadka for the order to add whole spices.
Dishes with similar spices
Frequently asked questions
How long does masala dosa potato filling take to make?
About 15 minutes to prepare and 20 minutes to cook.
What spices are in masala dosa potato filling?
The essentials are mustard seed, turmeric, curry leaves, split black gram (for tempering). Nice to have: asafoetida, split chickpeas (for tempering).
Tips from travellers
Use Masala dosa potato filling differently at home? Share your tip. The first good one goes right here.