Potato bhaji or potato masala for dosa With step by step photos. potato filling for dosa or call by any name this particular potato stuffing for Masala dosa, is a favorite with many folks.
Sharing the way I make the potato masala whenever I make dosas. This is a tried and tested recipe. I have mentioned variations wherever possible and sometimes even I include these variations.
Masala dosa is a favorite breakfast or brunch at home. so when I prepare Dosa batter, the next day I make the potato sabzi with Coconut chutney. so when the potatoes are steaming, I prep up the ingredients for the potato stuffing and prepare the coconut chutney. I usually freeze grated coconut, so I just need to take the required amount and prepare the chutney.
Sliced onions are added in the potato stuffing and this gives a faint sweet taste to the potato curry. i also add chana dal/husked bengal gram. Usually I soak the lentils in hot water for 30 mins. This step softens them and when they cook, they have a soft texture. However, on occasions when short of time, I add them directly in the tempering. This way, there is a slight crunch in them. You can choose whichever method suits you.
As a variation, You can also add steamed green peas to the potato filling. you can skip chana dal if adding green peas. Sometimes I also add tomatoes.
This potato sabzi not only tastes great with a crisp or soft dosa or Rava dosa or plain Uttapam or Set dosa or Neer dosa. but also goes very well with poori or rotis. You can also make grilled or toast sandwiches from it.
Fyi – in this post, I am sharing pics taken on three different days when I made the potato filling.
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- 4 medium potatoes - steamed, peeled and chopped in cubes
- ½ to ⅔ cup green peas (matar) - steamed (optional)
- 1 large onion, thinly sliced
- 8 to 10 large curry leaves (kadi patta) or 12 to 15 small to medium curry leaves
- 2 tablespoon chana dal (husked bengal gram)
- 1 teaspoon mustard seeds (rai)
- ½ teaspoon cumin seeds (jeera)
- 1 or 2 green chilies (hari mirch) - chopped
- ½ teaspoon finely chopped ginger (adrak)
- ¼ teaspoon turmeric (haldi)
- 1 pinch of asafoetida (hing)
- ½ to ⅔ cup water
- ½ teaspoon sugar or as required - optional and only add if you want a faint sweet taste
- 1.5 tablespoon oil
- salt as required
preparation for potato sabzi or masala
- First boil water in a bowl or in an electric heater or microwave. Then rinse and soak the chana dal in it. Cover and keep aside for 30 minutes. Later drain and keep aside.
- Rinse the potatoes in water. Then steam the potatoes with their peels intact, in an electric cooker or steamer or pressure cooker. The potatoes should be thoroughly cooked.
- When the potatoes become warm, peel and then chop the potatoes into cubes and keep aside.
making potato sabzi for dosa
- Heat oil in a frying pan or kadai and crackle mustard seeds.
- Then add cumin and fry them till they splutter and change color.
- Add the drained chana dal. Fry the chana dal for about 3 to 4 minutes.
- You can also add chana dal directly. In this case, you have to brown the chana dal.
- Add chopped ginger and saute for a half a minute.
- Add thinly sliced onions. Stir and saute till the onions turn translucent.
- Add curry leaves, green chilies, turmeric powder and asafoetida. Stir and saute for a few seconds.
- Then add the potatoes. Season with salt and sugar.
- Stir and add water. About 1/2 to 2/3 cup. The water just makes the curry moist, mushy and not dry. This is an optional step.
- If you like the texture of potatoes to be slightly crisp and not soft, then don't add water. In this case just stir the potatoes and saute for 2 to 3 minutes.
- After adding water, simmer the potato curry for 3 minutes on a low flame. Stir at intervals.
- Stir and then add chopped coriander leaves. Stir again.
- Serve the potato curry with dosa, uttapam or rava dosa.
- You can also serve with pooris or chapatis.
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Preparation to make potato bhaji for dosa
1. First boil water in a bowl or in an electric heater or microwave. Take the hot water in a bowl. Rinse and then soak the chana dal/husked bengal gram in the hot water. Cover and keep aside for 30 minutes. Later drain and keep aside.
2. Next steam potatoes in an electric cooker or steamer or pressure cooker. The potatoes should be thoroughly cooked.
3. Chop the potatoes into cubes and keep aside.
Making potato bhaji for dosa
4. Heat oil in a frying pan or a kadai and crackle mustard seeds.
5. Then add cumin seeds and fry them till they splutter and change color.
6. Add the drained chana dal.
7. Fry chana dal for about 3 to 4 minutes or till the lentils become light golden.
8. You can also add chana dal directly. In this case, you have to brown them.
9. Add chopped ginger and saute for half a minute.
10. Add thinly sliced onions. Stir and saute till the onions turn translucent.
11. Add curry leaves, green chilies, turmeric powder and asafoetida. Stir and saute for a few seconds.
12. Then add the boiled/steamed potato cubes. Season with salt and sugar. Adding sugar is optional and only if you like a slightly sweet taste in the potato filling.
13. Stir and add water. About ½ cup. The water makes the curry moist, mushy and not dry. This is an optional step.
14. If you like the texture of potatoes to be slightly crisp and not soft, then don’t add water. In this case just stir the potatoes and saute for 2 to 3 minutes on a low flame. This is how the potatoes will appear if you don’t add water.
15. After adding water, simmer the potato curry for 3 minutes on a low flame. Stir at intervals. Then add chopped coriander leaves. Stir again.
17. Serve the potato sabzi with dosa or butter rava dosa or Rava uttapam. it also goes well with pooris, rotis or as a filling for sandwich.