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Dosa Bhaji | South-Indian style Potato Vegetable for Masala Dosa

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Adjust Servings:
8 Potatoes medium size
2 Onions medium size
3-4 Green chillies as per your taste preference
2-3 inch piece Ginger
10-12 Curry leaves or more, they impart a wonderful flavour
1 tbsp Chana dal / split chickpeas
1/2 tbsp Urad dal / split black gram
1 tsp Rai / Mustard seeds
1/2 tsp Turmeric powder / haldi
1/4 tsp Asafoetida / heeng
2 tbsp Cashewnuts or as per preference (optional)
3 tbsp Vegetable Oil
few Fresh coriander leaves chopped

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Dosa Bhaji | South-Indian style Potato Vegetable for Masala Dosa

A flavourful potato vegetable for your masala dosas!

  • Vegan
  • Serves 8
  • Medium




Everyone in my family loves South Indian food like Dosa, Idli, Masala Dosa, Adai, Medu Wada, Uttappam, Appe and many others. The best part of most of these South Indian delicacies is they are light on stomach and you can eat them practically any time of the day or night. So the breakfast dish can be enjoyed as a brunch, lunch or dinner.

Usually I make it a point to cook two or three south Indian meals in a week. Once the batter is ready, I can make Idli, Dosa, Uttappa or Appe from the same batter (as per demand). The fermented batter can be refrigerated and used for 2-3 days depending upon the weather conditions in you place. During hot and humid weather the batter ferments within a few hours, therefore I would suggest you to use the batter in a day or two. But that is not the case in winters, it takes longer to ferment, sometimes 10 – 12 hours and you can use the fermented Idli / Dosa batter within 2-4 days, of course you must refrigerate it once fermented.

Today I am sharing a recipe for the Potato masala that is stuffed in Masala dosa, Mysore Masala dosa and any other type of dosa that has masala into it. Basically this masala is a potato bhaji usually yellow in colour, but variations can be made. This is my recipe which is quite authentic, but there could be different recipes for this Dosa bhaji in different Southern states of India. Yet

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Boil the potatoes in a pressure cooker for upto 6-8 whistles.

TIP: I usually poke the potaoes with a fork or knife to make small incisions, enabling them to cook evenly.

Peel them and mash them coarsely. No need for a potato masher, just crush them with your hands / palms.

Slice the onions. Make a coarse paste of ginger and green chillies in a mortar and pestle. Wash the curry leaves and pat them dry. Take out all the seeds and nuts and keep them ready.



In a deep pan / kadhai, heat the oil for a minute on medium flame. Add chana dal, urad dal and mustard seeds. When the mustard seeds splutter, lower the flame and add cashewnuts, asafoetida, curry leaves and ginger-chilli paste.

Stir and cook for a minute or until the cashews start to change their colour and the ginger and garlic lose their raw smell. Do not burn.


Now add the sliced onions and cook them on medium flame, stirring ocassionally. Add turmeric and cook everything until onions are soft and tender. This should take around 3-4 minutes.

Add salt and mix combine well. Then add the mashed / crushed potatoes. Mix well, cover and cook for 2-3 minutes. Add some freshly chopped coriander leaves and serve hot alongside dosa (as masala dosa) or with poori or chapati.


Minal is a designer, mother, cook, dancer, enthusiast and a creative soul. She is the founder of foodatarian.com.

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