This stuffing is used for filling the dosa but can be eaten as a vegetable accompaniment to any Indian meal.

  • Potatoes, boiled and peeled
  • 2 tbsp Oil
  • 1/2 tsp Mustard Seeds
  • 1 tsp Roasted Bengal gram dal(Channa dal)
  • 1 tsp Split Black gram skinless(Urad dal)
  • Hing / Asafoetida
  • 1/4 tsp Turmeric Powder
  • 10 Curry Leaves
  • 1 tbsp Minced Ginger
  • Green Chilies, chopped
  • Onion-medium,chopped
  • Salt to taste
  • 1/2 cup Water
  • Cilantro –chopped
  • 1 tsp Lemon Juice
  • 2 Whole dried red chilies
  • Cashews-optional
  • Boil, peel and cube the Potatoes. Keep aside.
  • In a pan, heat oil on a medium flame.Once hot, add in mustard seeds and allow them to pop.
  • Add in whole red chili ,channa dal and stir for 30 seconds. Add in urad dal, asafoetida,cashews, turmeric, curry Leaves, ginger and green chilies. Cook for 30 seconds
  • Add in the onions and cook till the onions start getting translucent.
  • Pour the water and add salt. Taste the liquid to check salt. It should be a little intense. Cover and allow the liquid to come to a boil.
  • Once the water reaches a rolling boil, roughly crush the potatoes either with your hands or with a masher and mix into the liquid. Add lemon juice and the chopped cilantro.
  • Mix and allow the masala to reach the desired consistency. Note, it will thicken a little over time. Take the pan off the flame.
  • Serve with dosa.