potato bhaji for dosa | potato masala for dosa | potato sabzi for dosa

4.5 from 2 votes

mildly spiced potato curry filling for masala dosa, rava dosa or uttapam.

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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.

potato curry for masala-dosa

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.

potato peas stuffing for masala dosa

this potato sabzi not only tastes great with a crisp or soft dosa or rava dosa or plain uttapam. but also goes very well with pooris 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.

if you are looking for more south indian recipes then do check:

potato curry recipe for masala dosa
4.5 from 2 votes
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potato bhaji for dosa | potato masala for dosa | potato sabzi for dosa

mildly spiced potato curry filling for masala dosa, rava dosa or uttapam.

course side dish
cuisine south indian
prep time 30 minutes
cook time 20 minutes
total time 50 minutes
servings 4
author dassana

ingredients (1 cup = 250 ml)

  • 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

how to make recipe

preparation for potato sabzi or masala

  1. first boil water in a bowl or in a 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.
  2. 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.
  3. when the potatoes become warm, peel and then chop the potatoes into cubes and keep aside.

making potato sabzi for dosa

  1. heat oil in a frying pan or kadai and crackle mustard seeds.
  2. then add cumin and fry them till they splutter and change color.
  3. add the drained chana dal. fry the chana dal for about 3 to 4 minutes.
  4. you can also add chana dal directly. in this case, you have to brown the chana dal.
  5. add chopped ginger and saute for a half a minute.
  6. add thinly sliced onions. stir and saute till the onions turn translucent.
  7. add curry leaves, green chilies, turmeric powder and asafoetida. stir and saute for a few seconds.
  8. then add the potatoes. season with salt and sugar.
  9. 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.
  10. 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.
  11. after adding water, simmer the potato curry for 3 minutes on a low flame. stir at intervals.
  12. stir and then add chopped coriander leaves. stir again.
  13. serve the potato curry with dosa, uttapam or rava dosa. 

  14. you can also serve with pooris or chapatis.

how to make potato sabzi or masala for dosa

1. first boil water in a bowl or in a 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.

bengal gram for making potato masala recipe

2. next steam potatoes in an electric cooker or steamer or pressure cooker. the potatoes should be thoroughly cooked.

steam potatoes

3. chop the potatoes into cubes and keep aside.

chop potatoes

4. heat oil in a frying pan or a kadai and crackle mustard seeds.

heat oil to make potato masala recipe

5. then add cumin seeds and fry them till they splutter and change color.

saute cumin to make potato masala recipe

6. add the drained chana dal.

add chana dal - making potato masala recipe

7. fry chana dal for about 3 to 4 minutes or till the lentils become light golden.

fry chana dal - making potato masala recipe

8. you can also add chana dal directly. in this case, you have to brown them.

chana dal for potato masala recipe

9. add chopped ginger and saute for half a minute.

add ginger - making potato masala recipe

10. add thinly sliced onions. stir and saute till the onions turn translucent.

add onions to make potato masala recipe

11. add curry leaves, green chilies, turmeric powder and asafoetida. stir and saute for a few seconds.

add curry leaves - making potato masala recipe

12. then add the boiled/steamed potato cubes. season with salt and sugar. adding sugar is optional and only if you like a slight sweet taste in the potato filling.

add potatoes to make potato curry recipe

13. stir and add water. about  ½ cup. the water makes the curry moist, mushy and not dry. this is an optional step.

add water to potato masala recipe

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.

potato masala for masala dosa recipe

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.

potato masala for masala dosa recipe

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.

potato filling masala dosa recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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  1. Very nice

    • thankyou sameen.

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    But everything else he bought and ate with wild abandon.
    Now he’s cooking from first principles and would u believe,
    Here’s another superb dish he’s made called aloo & peas.
    Dassana has helped to stop the restaurant reliance,
    Through all these recipes via an Internet alliance.
    So far so good not one ugly duckling there’s been
    Will the wife put on weight, it remains to be seen!

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