Potato Masala or Indian Style Mashed Potatoes

 

Potato Masala: spread over dosa or serve with poori, both are phenomenal combinations... Since my last post was about egg dosa, I felt that this post should be about making potato masala. Luckily, I had the pictures of potato masala in my picasa album. Yet another popular way of serving dosa in South India is by spreading potato masala over the dosa and rolling it, which is called Masala dosa. Any day, any time masala dosa tastes delicious and is seen on the menu of any South Indian vegetarian restaurants. Both adults and kids can be seen having this with so much enthusiasm. I have to agree that restaurant style masala dosa always tastes better than homemade ones. One of the reasons is that they make the dosa super crispy and it's huge. Hopefully, someday I can figure out secret behind this. Isn't dosa such a versatile vegetarian dish? As there are endless ways of serving it, you could stuff the dosa with literally anything you like. Potato masala, egg masala, chicken, ground beef,

What you will need

Oil-2 tbsp

Mustard seeds-1 tsp

Chana dal- ½ tbsp

Urad dal- 1 tbsp

Red dry chili- 2

Cumin seeds- 1 tsp

Curry leaves- 1 sprig

Onion, chopped small- 2

Green chilies, chopped- 2 or 3

Ginger, minced- 1 tsp

Turmeric powder- ¼ tsp

Potatoes, cooked- 4 large

Green peas, frozen- ½ cup

Water- ¼ cup

Cilantro, chopped- 2 handful

Salt- to taste

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