potato palya recipe, how to make potato palya for benne dosa

simple potato masala served with davangere butter dosa.
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potato palya recipe with step by step photos – simple potato masala that is served with davangere dosa.

potato palya, potato palya recipe for davangere benne dosa

davangere benne dosa is a special butter dosa from the city of davangere in central karantaka. the potato palya served with this dosa is very simple and bland in taste. this bland palya accompanies the spicy coconut chutney very well that is served with davangere benne dosa.

to make this potato palya, i have just added onions and green chilies. however, if you want you can add some mustard seeds, curry leaves and turmeric powder. the subtle sweetness of the sauteed onions balances the earthy taste of the potatoes very well. overall what you get is a mild and light tasting potato stuffing, similar to mashed potatoes, which has not been spiced.

davangere potato palya recipe

you can even serve this potato masala with regular dosa or rava dosa or set dosa. if you prefer a bland or less spiced version. you can also check this potato bhaji recipe which is made for masala dosa or can be served with plain dosa or uttapam also.

potato palya

Author:Dassana Amit
Prep Time:15 minutes
Cook Time:7 minutes
Total Time:22 minutes
Course:side dish
Cuisine:karnataka,south indian
Servings (change the number to scale):3 to 4
5 from 1 vote
potato palya
simple potato masala served with davangere butter dosa.

INGREDIENTS FOR potato palya

(1 CUP = 250 ML)
  • 300 grams potatoes Or 3 to 4 medium potatoes
  • 50 to 60 grams onion Or 1 medium onion, chopped Or 1/3 cup chopped onion
  • 1 small green chili (hari mirch) - finely chopped
  • 1 tablespoon oil
  • salt as required

HOW TO MAKE potato palya

boiling potatoes

  • take 300 grams or 3 medium sized potatoes. rinse them well and then steam or boil them till they are completely cooked. 
  • if cooking in a pressure cooker, then cook the potatoes for 4 to 5 whistles with enough water.
  • when they are still warm or slightly hot, peel and mash them roughly. keep aside.

making potato palya

  • in a pan, heat 1 tbsp oil. add 1/3 cup chopped onions.
  • saute the onions till translucent.
  • add the finely chopped green chili. if you want you can also add 2 to 3 green chilies. stir well.
  • then add the roughly mashed potatoes.
  • season with salt. mix very well and saute for a minute.
  • serve potato palya with davangere butter dosa or regular dosa.
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how to make potato palya

boiling potatoes

1. take 300 grams or 3 to 4 medium sized potatoes. rinse them well and then steam or boil them till they are completely cooked. if cooking in a pressure cooker, then pressure cook the potatoes for 4 to 5 whistles in enough water.

potatoes for potato palya recipe

2. when they are slightly hot or still warm, peel and mash them roughly. keep aside.

potatoes for potato palya recipe

making potato palya

3. in a pan, heat 1 tbsp oil. add ⅓ cup chopped onions.

onions for potato palya recipe

4. stir and begin to saute the onions on a low to medium flame.

onions for potato palya recipe

5. saute the onions till translucent.

onions for potato palya recipe

6. add 1 small green chilli (finely chopped). if you want you can also add 2 to 3 green chilies. stir well.

onions for potato palya recipe

7. then add the roughly mashed potatoes. season with salt.

making potato palya recipe

8. mix very well

making potato palya recipe

9. saute for a minute. if you want, you can also garnish the potato palya with some chopped coriander leaves.

making potato palya recipe

10. serve potato palya with davangere benne dosa or poha dosa or moong dal dosa.

potato palya recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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