How to make Potato Filling for Masala Dosa -

This potato filling is the masala dosa’s USP.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes (आलू), Oil (ऑइल)

Cuisine : Tamil Nadu

Course : Snacks and Starters

For more recipes related to Potato Filling for Masala Dosa checkout Dilli Aloo Kachalu Chaat, Potato Wedges Mildly Spiced, Batata Vada - Street Food, Aloo Ke Sooley . You can also find more Snacks and Starters recipes like Thai Style Grilled Paneer Bread Idli Crisp Calamari Devil Foot Long

Potato Filling for Masala Dosa

Potato Filling for Masala Dosa Recipe Card


Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Potato Filling for Masala Dosa Recipe

  • Potatoes boiled and peeled 5 medium

  • Oil 2 tablespoons

  • Mustard seeds 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Asafoetida a pinch

  • Split skinless black gram (dhuli urad dal) 1 teaspoon

  • Curry leaves 4-6

  • Green chillies slit 3

  • Onions sliced 3 medium

  • Salt to taste

  • Sugar 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Heat oilin a non-stick pan, add mustard seeds and cumin seeds andonce the mustard seeds splutter,add asafoetida and split black gram. Once the gram turns a light brown, add curry leaves, green chillies and onions. Immediately add a pinch of saltand sugar, mix well and sauté till the onions are golden.

Step 2

Lightly mash the potatoes and set aside.

Step 3

Once the onions are golden brown, add potatoes, turmeric powder and half the coriander leaves and mix well.

Step 4

Sprinkle a little water and mix well, reduce the heat, cover with a lid and cook for two to three minutes.

Step 5

Transfer into a serving bowl. Sprinkle remaining coriander leaves on top. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.