When we talk about Dosas, the most popular variety of dosa in India apart from the Sada (Plain) Dosa, is the Masala Dosa. Masala Dosa is a rice and lentil crepe that is filled with a spicy mashed potato sabji (dry curry). I have grown up eating masala dosas at home all the time. My favorite part, when my mom used to make dosas, was this potato sabji. This potato stir fry is an easy 15 minute dish and can be eaten with dosas, rotis (Indian Flatbreads) or just grab a spoon and be at it (just like me).
You can find the Dosa recipe here.
Chutneys are also great addition to Dosas, find the recipe here.
- 1 medium red onion, finely sliced
- 3-4 medium potatoes, boiled and roughly mashed
- 1 tsp oil
- 1/4 tsp mustard seeds
- 1-2 dry red chillies
- 1/4 tsp urad dal
- 1/4 tsp chana dal
- 6-8 curry leaves
- pinch of hing (asafoetida)
- 1/4 tsp turmeric powder
- 1/2 tsp green chili paste ( you can use chopped green chilies)
- salt, as per taste
- Chopped coriander, for garnish (optional)
- Take a large pan and put it on a medium flame. Take oil in the pan and let the oil become hot.
- Once the oil is hot, put in the mustard seeds. Once the mustard seeds start to splutter, add in urad dal, chana dal, dry red chilies and curry leaves. Let them fry for about a minute.
- Now add in the sliced onions and let them fry for 3-4 minutes until they are soft.
- Once the onions turn soft, add in hing, turmeric powder, salt and green chili paste (or chopped green chilies). Mix it all in and cook for 4-5 minutes until the spices are cooked.
- Now add in the boiled and mashed potatoes. Give it a good mix and let it cook for about 4-5 minutes.
- For the finish, you can top the sabji with some chopped coriander.