One of the most beloved dishes of Southern India is the Masala Dosa, a savory crepe made out of rice and lentils. You will find a line of hungry diners anywhere Masala Dosa is being served. And what makes this dosa so special in comparison to all the other dosas? It is the delicious potato filling inside. Yes, the Dosa Aloo is what makes the Masala Dosa, the king of all dosas. And today, I am going to share with you the recipe for Dosa Aloo.
Dosa Aloo can be eaten with Dosa of course! But Dosa Aloo can also be eaten with puris, rotis, white basmati rice, as well as a stuffing in sandwiches. You can also squeeze fresh lemon juice over it to give it that extra yumminess. Garnishing with fresh coriander leaves is also a plus.
Note: Dosa Aloo is normally prepared with onions. But since this is a sattvic recipe, I have not used onions. If you want to prepare Dosa Aloo the same way they serve it in the restaurants, go ahead and toss in chopped red onions along with the green chilies.
- 4-5 tbsp of Olive Oil (or any vegetable oil)
- 5-6 small to medium sized Indian Potatoes (or any white potatoes)
- 2 large Green Chilies
- 2 large twigs of Curry Leaves
- 1 tbsp grated Ginger
- 3 tsp Mustard Seeds
- 1/2 tbsp Turmeric powder
- 1/2 tbsp Coriander powder
- Pinch of hing (asafetida)
• Boil the potatoes until soft. Drain the water and set aside to cool.
• Remove the skins of the potatoes.
• Chop the green chilies.
• Remove the curry leaves from the twigs and rinse well.
• Pour oil into a pot. Switch on low flame.
• Once the oil is warm, add the mustard seeds. When the mustard seeds start cracking, cover the pot with a lid.
• Once the mustard seeds stop cracking, add the green chilies. Switch to medium flame.
• Once the green chilies start to turn translucent, add the curry leaves, ginger and hing. Stir for 5 minutes.
• Roughly mash the potatoes with your hands and add them to the pot. Stir well.
• Add little water from time to time to prevent burning of the potatoes. You can also adjust the consistency depending on whether you want your Dosa Aloo drier or wetter.
• Add the turmeric and coriander powders. Stir well for 10 minutes. Make sure the potatoes get a nice golden color.
• Add salt to taste. Stir for 5 minutes and switch off flame.
• Your Dosa Aloo is now ready to be served! Bon Appetit!