Potato Masala Filling

This is the classic and most common filling for dosas throughout South India. It keeps well and can be made up to 2 days in advance. Make sure to check the seasonings just before serving as the salt tends to get absorbed by the potato the longer it sits around.

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INGREDIENTS

• 2 large potatoes,  peeled and roughly chopped

• 2 Tbsp coconut oil, divided

• 1 medium onion, thinly sliced 

• 1” knob of ginger, minced

• 1 green chili, minced

• 2-3 tsp salt, divided

• 8 to 10 curry leaves

• 1 tsp mustard seeds

• ¼ teaspoon turmeric powder 

• 1 pinch of asafoetida (hing)

DIRECTIONS

1. Add potatoes to a medium saucepan, cover with cold water and then cover with a lid. Bring to a boil and then reduce to a simmer. Cook until potatoes are tender, approximately 6-8 minutes. Drain potatoes, reserving approximately ¼ - ½ c of the water. Set aside.

2. Melt 1 Tbsp coconut oil in a large saucepan over medium heat. Add onion, ginger, chili and a pinch of salt. Saute for 7-8 minutes until the onions are translucent and the mixture smells fragrant. 

3. In a small saute pan melt the remaining 1 Tbsp coconut oil. Add curry leaves, mustard seeds, turmeric and asafetida. Saute until mustard seeds start to pop. Add the spices to the onions.

4. Add potatoes and salt to the onions and mix until everything is incorporated and the color is uniform. With a fork or potato masher lightly mash. There should still be large chunks of potatoes. Add some of the reserved potato water if necessary.

5. Taste and correct seasonings. Use to fill Dosas.
   
   Yield: Fills approximately 6-8 dosas 

NOTE

• Serve with Tamarind Chutney and Coconut Chutney