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An authentic and flavorful South Indian potato stuffing (masala) specifically made for Masala Dosa. This recipe creates a perfectly textured, spiced potato mash with a satisfying crunch from lentils and peanuts.
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Saute lentils, mustard seeds, and spices in oil. → Add onions, ginger, and salt; cook until golden. → Stir in tomatoes (optional), spice powders, and peanuts. → Mix in mashed potatoes, coriander, and water. → Simmer for a few minutes until well combined.
Saute lentils, mustard seeds, and spices in oil. → Add onions, ginger, and salt; cook until golden. → Stir in tomatoes (optional), spice powders, and peanuts. → Mix in mashed potatoes, coriander, and water. → Simmer for a few minutes until well combined.
An authentic and flavorful South Indian potato stuffing (masala) specifically made for Masala Dosa. This recipe creates a perfectly textured, spiced potato mash with a satisfying crunch from lentils and peanuts.
Heat oil in a pan and add mustard seeds, black gram (urad dal), and horse gram (chana dal).
Add dry red chillies, asafoetida, chopped green chillies, and curry leaves. Saute the tempering well for about a minute.
Add sliced onions, chopped ginger, and salt. Saute until the onions become crunchy and turn a light golden color.
(Optional) Add chopped tomatoes, turmeric powder, chilli powder, and roasted peanuts. Saute until the tomatoes soften and become mushy.
Add the boiled and mashed potatoes along with fresh coriander leaves.
Ensure the potatoes are boiled and mashed beforehand to save time.
The addition of water is crucial as it creates the 'mashy' texture needed for spreading inside the dosa.
Traditional South Indian versions usually omit tomatoes, but adding them provides extra tanginess.
Roasted peanuts add a pleasant textural contrast to the soft potatoes.
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