Spicy Potato Masala Recipe – Authentic Indian Filling for Dosa

Last Updated on 2 months by Neha Deshmukh

Spicy Potato Masala Recipe – Authentic Indian Filling for Dosa

Hey everyone! If you’ve ever enjoyed a crispy, golden dosa with a flavorful filling, chances are you’ve tasted something very similar to this spicy potato masala. It’s a staple in South Indian households, and honestly, once you learn to make it, you’ll find yourself wanting it with everything – not just dosa! I first made this when I was trying to recreate my grandmother’s incredible dosa, and it took a few tries to get it just right, but now it’s a family favorite.

Why You’ll Love This Recipe

This potato masala is more than just a filling; it’s a burst of flavor! It’s wonderfully spiced, slightly tangy, and has a lovely texture. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking. It’s perfect for a quick weeknight meal or a weekend brunch. And trust me, homemade potato masala tastes so much better than anything you can buy pre-made.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 1 kg Potatoes
• 3 medium Onions
• 1 tablespoon Ginger
• 2-3 Green Chilies
• 1 sprig Curry Leaves
• 1 teaspoon Turmeric Powder
• 1/8 teaspoon Hing (Asafoetida)
• 1 teaspoon Mustard Seeds
• 1 teaspoon Chana Dal
• 1.5 tablespoon Oil
• ?? cup Water (start with ½ cup and add more as needed)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your masala.

Potatoes: Choosing the Right Variety for Masala

I prefer using starchy potatoes like Yukon Gold or Maris Piper (about 700-800g). They mash beautifully and give the masala a lovely, fluffy texture. Avoid waxy potatoes, as they won’t mash as well.

Onions: Selecting Sweet vs. Sharp Onions

Yellow onions are the way to go here. They caramelize nicely and provide a good base flavor. If you only have red onions, you can use them, but they have a sharper bite.

Ginger & Green Chilies: Adjusting the Heat Level

Fresh ginger and green chilies are key! Adjust the number of green chilies based on your spice preference. I usually go with 2-3, but if you like it really fiery, feel free to add more.

Curry Leaves: Fresh vs. Dried – What’s the Difference?

Fresh curry leaves are always best. They have a vibrant aroma and flavor. If you can’t find fresh, you can use dried, but use about half the amount, as the flavor is more concentrated.

Hing (Asafoetida): The Secret Umami Ingredient

Don’t skip the hing! It adds a unique savory, umami flavor that’s essential to South Indian cooking. A little goes a long way, so don’t overdo it.

Chana Dal: Regional Variations & Substitutions

Chana dal (split chickpeas) adds a lovely nutty texture. In some regions, toor dal (split pigeon peas) is also used. If you can’t find chana dal, toor dal is a good substitute.

Spices: The Importance of Fresh Turmeric

Fresh turmeric is fantastic if you can get it, but turmeric powder works perfectly well. Make sure your spices are relatively fresh for the best flavor.

Oil: Traditional Oils Used in South Indian Cooking

Traditionally, groundnut oil or coconut oil are used in South Indian cooking. Both impart a lovely flavor. You can also use vegetable oil if that’s what you have on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Pressure cook the potatoes. Peel and cut the potatoes into roughly equal-sized pieces. Pressure cook them until they’re soft and easily mashed (usually 2-3 whistles). Once cooled, peel and roughly mash them with a fork. Don’t overmash – we want some texture! Set aside.
2. Temper the spices. Heat the oil in a pan over medium heat. Add the chana dal and mustard seeds. Once the mustard seeds start to crackle and the chana dal is roasted (golden brown), add the turmeric powder, curry leaves, hing, chopped ginger, and green chilies. Cook for 1-2 minutes, stirring constantly, until fragrant.
3. Sauté the onions. Add the sliced onions to the pan and sauté on low heat until they’re softened and translucent. This takes patience! Don’t rush it. Splash a little water into the pan to deglaze it and prevent sticking, cover, and cook until the onions reduce in volume.
4. Season and combine. Season the onions with salt and cook for another 1-2 minutes. Now, add the mashed potatoes and mix well, ensuring the potatoes are evenly coated with the spices.
5. Adjust and simmer. Adjust the salt to your liking. Add water as needed, starting with about ½ cup, and stir until the potatoes are evenly coated and the mixture reaches your desired consistency. You want it to be moist but not watery.
6. Serve warm. Remove from heat and serve warm with dosa, chutney, and sambar.

Expert Tips

• Don’t be afraid to taste and adjust the seasoning as you go.
• For a smoother masala, you can use a potato masher instead of a fork.
• If the masala is too dry, add a little more water. If it’s too wet, cook it for a few more minutes to evaporate the excess liquid.

Variations

Vegan Potato Masala: This recipe is naturally vegan! Just ensure your oil doesn’t contain any animal products.

Gluten-Free Potato Masala: This recipe is also naturally gluten-free.

Spice Level Adjustments: Mild, Medium, Hot

• Mild: Reduce the number of green chilies to 1 or omit them altogether.
• Medium: Use 2-3 green chilies.
• Hot: Add 4-5 green chilies or a pinch of chili powder.

Festival Adaptations: Serving During Special Occasions

During festivals like Ganesh Chaturthi or Diwali, my family loves to add a sprinkle of pomegranate seeds to the potato masala for a festive touch. It adds a lovely sweetness and crunch!

Serving Suggestions

While this masala is amazing with dosa, don’t limit yourself! It’s also fantastic with:

• Idli
• Uttapam
• Paratha
• As a filling for sandwiches or wraps

Storage Instructions

Leftover potato masala can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of potatoes are best for potato masala?

Starchy potatoes like Yukon Gold or Maris Piper are ideal. They mash beautifully and give the masala a fluffy texture.

Can I make this potato masala ahead of time?

Yes, you can! It actually tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator.

How do I adjust the spice level of this recipe?

Adjust the number of green chilies to control the heat. You can also add a pinch of chili powder for extra spice.

What can I serve with potato masala besides dosa?

It’s delicious with idli, uttapam, paratha, or even as a filling for sandwiches!

Can I use a different type of dal instead of chana dal?

Toor dal (split pigeon peas) is a good substitute if you can’t find chana dal.

Enjoy making this recipe! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!