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.