One of my favourite dishes ever is Mysore Masala Dosa as served in Ram Ashraya in Matunga, Mumbai. Perfect crisp dosa, with the insides lathered with Mysore Chutney, stuffed with potato masala. Apart from the Mysore chutney that they coat the dosa is the perfectly cooked potato curry.
As a child my brother and I could wolf down individual Mysore Masala dosas, but with age catching up we settle for sharing a single dosa! 🙁
The potato curry used in the Masala Dosa is also a perfect accompaniment for puris and chapatis. It is very simple to make but getting it just right is an art that is learnt with experience.
A well-made potato curry can elevate a Masala Dosa to new heights just as a poorly made one can plunge us to depths of misery. 🙂
Time: 60 minutes
- Potatoes – 4 Large
- Onion – 1 Large
- Peas – 1/4 Cup (Optional)
- Fresh, Grated Ginger – 1 tsp
- Bengal Gram or Chana Dal – 1 tbsp
- Mustard Seeds – 1 tsp
- Green Chillies – 3
- Turmeric – 1/4 tsp
- Salt to Taste
- Curry Leaves – A Few
- Salt to Taste
- Boil the potatoes and set aside to cool.
- Peel and cut the onion in half.
- Slice the onion halves.
- Peel the boiled potatoes and crush by hand into largish chunks.
- In a wok or kadai, heat the oil
- Add mustard seeds and wait till they splutter.
- Add the chana dal and fry till the dal is golden brown.
- Add the slit green chillies and curry leaves.
- Fry for 1 minute.
- Add the sliced onions and fry till transparent.
- Add the peas and stir-fry for 2-3 minutes.
- Add the grated ginger and fry for 1 minute.
- Add the turmeric and salt.
- Mix well and fry for 1 minute.
- Add 1/4 cup water and cook for 5 minutes.
- Add the boiled potatoes.
- Mix well with a light hand.
- Cook covered till the water has evaporated.
- Serve hot with puris and rotis; or use as stuffing for dosas.