I have already shared red chutney, coconut chutney and idli dosa batter recipe on my blog. So thought of sharing the aloo masala that I make to complete my dosa. The recipe is super simple and is made without onion and garlic. If you have boiled potatoes ready, it hardly takes 5 minutes to whip up the masala. This masala can be served along with poori or roti as well and the leftover can be used to make rolls or sandwich.
Though I make a no onion garlic version of the aloo masala but I always sprinkle raw onions over my aloo masala. All you need to do is mix together finely chopped onions, coriander leaves and green chilies together and sprinkle over the aloo masala while making dosas. You can find a quick dosa making video on my Instagram post.
For a kid friendly version:
Skip adding green chilies to the potato masala and add green chilies along with onions as mentioned above.
Trust me, this sprinkle of onion and chilies takes the taste of the dosa to a different level.
Now that I have shared almost everything about the potato masala, lets check out the recipe below.
6 medium boiled potatoes
1 tsp mustard seeds
1/2 tsp cumin seeds
2 tsp grated ginger
1/2 tsp turmeric powder
Salt to taste
A few curry leaves
Green chilies chopped or paste to taste
1 tbsp oil
Heat oil in a pan. Add mustard and cumin seeds, once they crackle, add ginger, turmeric, curry leaves and salt. Mix and cook for a minute in low flame only. Next add boiled and mashed potatoes and mix everything well. Cook the potatoes for 2 minutes and switch off the flame. Garnish with coriander leaves. Your potato masala for dosa is ready. You can either fill the dosa with the masala or serve it on the side.
If you want a little mushy potato filling, then sprinkle some water over the potatoes and mix well.
You can find a full proof homemade idli dosa batter recipe here.