Masala for masala dosa, also known as aloo masala, is a spiced potato filling used in South Indian cuisine. It's made with mashed potatoes seasoned with a blend of spices such as mustard seeds, turmeric, cumin, and curry leaves.
This flavorful mixture is commonly used as a filling for masala dosa, a popular South Indian crepe made from fermented rice and lentil batter. Besides use as a stuffing in masala dosa, aloo masala can also be served as a side dish with various Indian breads like poori or chapati, or used as a stuffing for sandwiches or wraps.
Jump to:
- What is Masala Dosa?
- About Potato Masala Recipe
- Ingredients for Aloo Masala | Masala for Dosa
- How to make Masala for Masala Dosa | Potato Masala
- Make Masala Aloo
- Variations to Masala for Masala Dosa
- Tips for delicious Potato Masala
- Frequently Asked Questions
- More South Indian Recipes To Try!
- Aloo Masala | Masala for Masala Dosa | Potato Masala
What is Masala Dosa?
Dosa, also known as Indian savory crepe, is a popular dish from South Indian cuisine. Light, and crispy, filled with classic potato filling, served with some sambar and coconut chutney
Dosa makes an excellent breakfast, lunch, or even dinner for a complete well-balanced meal. Served in Indian restaurants around the globe, dosa is much loved by all ages.
Dosa can be plain or stuffed. The stuffed dosa is called Masala Dosa. The masala dosa has a stuffing made with potatoes, onions, and some aromatic Indian spices. However, you can add stuffing of your choice. Please refer to the post later for - Variations to Masala for Masala Dosa
About Potato Masala Recipe
Just like this Aloo Masala, I have shared a variation to this same dish – Red Chutney Aloo Masala and the Batata Bhaji.
Although it's ideal to stick to an authentic potato filling recipe for dosa, don't hesitate to experiment with variations. This alternative potato masala can be a tasty alternative. Additionally, it pairs well as a side dish with pooris or parathas. Give it a try!
This Aloo Masala not only tastes great in your usual plain soft or crispy dosa, but also is awesome with these no rice Mixed Lentils Dosa, Nav Dhan Dosa, or this instant, no-ferment Quinoa Mysore Masala Dosa.
I love to serve dosa with some sambar and coconut chutney or cranberry coconut chutney for a complete meal.
Ingredients for Aloo Masala | Masala for Dosa
- boiled potatoes
- red or yellow onion
- green chili, adjust to taste
- ginger
- sprigs curry leaves
- mustard seeds
- hing (asafoetida)
- turmeric powder
- red chili powder (optional)
- oil
- nuts - cashews, raisins (optional)
- water
- salt to taste
- Handful of fresh cilantro
How to make Masala for Masala Dosa | Potato Masala
Making aloo masala for masala dosa is very easy. With just a few ingredients, you can make this delicious potato masala. To start with, you need boiled or (baked) potatoes. Some sliced onions, ginger, green chili, and few Indian spices. Here's easy step-by-step recipe to make this delicious aloo masala.
Make Masala Aloo
Heat a kadai or a wok, and add oil or ghee.
Optional: When oil is hot, fry the cashews and keep it aside.
Reduce the heat, add mustard seeds, and let the seeds splutter.
Add asafetida, onions, curry leaves, green chili, and ginger, sauté for 2-3 minutes until onions are translucent.
Add water, and bring the mixture to a boil. Reduce the heat to medium.
Add boiled potato, and salt to taste. Mix well. Cover and cook the mixture for 4-5 minutes. The mixture will thicken and the stuffing will be of spreadable consistency, moist and soft.
Optional: With a potato masher or the back of your spatula, gently mash the potatoes.
Turn OFF the heat. Garnish with some fresh cilantro, add the nuts (optional).
Masala for masala dosa is ready.
Variations to Masala for Masala Dosa
Potato masala is a classic filling, used in authentic masala dosa recipes. The masala dosa is filled with aloo masala, and is served with some sambar and coconut chutney. However, you can add any stuffing you like, makes sure the filling is moist not wet, otherwise the dosa will turn soggy. Here are few variations to this classic masala recipe my family loves:
- Red Chutney Aloo Masala and the Batata Bhaji, are aloo masala variations.
- Add vegetables such as carrots, peas, corn, green beans, cauliflower, or broccoli, to the stuffing mix, to add some color and nutritional value.
- Paneer or grated cheese, is one of kids favorite and great way to add protein into their diet. Add some crumbled or grated paneer or cheese, along with the potato stuffing. You can also add simply the paneer and cheese mixture, without any potatoes, works great.
- Palak Paneer Paratha or Paneer Grilled Sandwich, filling works too in the dosa.
- Kheema, egg bhurji, also make a great stuffing for meat lovers.
Tips for delicious Potato Masala
Use boiled or baked potatoes to make this stuffing. It is very easy to make and tastes authentic.
The consistency of the potato stuffing is moist, thick. If it is too runny, or wet, the stuffing can make the dosa soggy.
This is a classic potato stuffing used for most of the Masala Dosa. However, you can use various stuffing. Please refer to the post earlier for - Variations to Masala for Masala Dosa
Frequently Asked Questions
I prefer Idaho or Russet potatoes, used for baking. Red potatoes, or Yukon Gold, work fine as well.
Traditionally, curry leaves are used for its aromatic flavor. Curry leaves give this dish a nice fresh flavor. However, if you can't find it or don't like the flavor of curry leaves, feel free to skip it.
It is mildly spicy. However, you can adjust the spice level by adding more or less green chili.
Yes, you can use variety of vegetables such as carrots, corn, peas, green beans, cauliflower to add flavor and enhance the nutritional value of this dish.
I personally don't prefer freezing the potato stuffing, as it does not taste the same.
Potato masala stays fresh for 3-5 days in the refrigerator.
More South Indian Recipes To Try!
Aloo Masala | Masala for Masala Dosa | Potato Masala
Equipment
Ingredients
INGREDIENTS FOR POTATO STUFFING (MASALA DOSA)
- 2 medium potato, boiled, peeled, chopped
- 1 medium red or yellow onion, thinly sliced or chopped
- 2-3 green chili, slit vertically into half, adjust to taste
- ½ inch ginger, chopped
- 1-2 sprigs curry leaves (10-12 leaves)
- ½ teaspoon mustard seeds
- ⅛ teaspoon hing (asafoetida)
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder (optional)
- 2 tablespoon oil
- 2 tablespoon nuts - cashews, raisins (optional)
- ¼ cup water
- salt to taste
- Handful of fresh cilantro, chopped
Instructions
- Heat a kadai or a skillet, and add oil or ghee.
- Optional: When oil is hot, fry the cashews and keep it aside.
- Reduce the heat, add mustard seeds, and let the seeds splutter.
- Add asafetida, onions, curry leaves, green chili, and ginger, sauté for 2-3 minutes until onions are translucent.
- Add water, and bring the mixture to a boil. Reduce the heat to medium.
- Add boiled potato, and salt to taste. Mix well. Cover and cook the mixture for 4-5 minutes. The mixture will thicken and the stuffing will be of spreadable consistency, moist and soft.
- Optional: With a potato masher or the back of your spatula, gently mash the potatoes.
- Turn OFF the heat. Garnish with some fresh cilantro, add the nuts (optional).
- Masala for masala dosa is ready.
Notes
- Variations to masala for masala dosa
- Tips for delicious aloo masala for masala dosa
- Frequently Asked Questions
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Anant says
Very tasty recipe of potato stuffing masala dosa
Jyoti Behrani says
So glad you liked my recipe 🙂