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.

Ingredients

• 2 large potatoes,  peeled and roughly chopped
• 2 Tbsp coconut oil
• 1 medium onion, thinly sliced 
• 1” ginger, minced
• 1 green chili, minced (optional)
  
• 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. 
2. Melt 1 Tbsp coconut oil in a large saucepan over medium heat. Add onion, ginger, chili (optional) and a pinch of salt. Saute for approximately 5-7 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 spices to onions.
4. Drain potatoes, reserving approximately ¼ - ½ c of the water. Add potatoes and salt to saucepan and mix until 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.
6. Use to fill dosas.
   
   Yield: Fills approximately 6-8 dosas