Dosa Aloo Masala

Ok yall, I know this isn’t a Bengali recipe, but I love dosas so much, I wanted to share it! And as my family loves dosas too, pishi has of course perfected her masala dosa filling. You can find pre-made fermented dosa batter in the refrigerated section at most Indian grocers, and the coconut chutney to go with it too. Making dosas is tricky though, so I like to make this recipe as a side and eat it with rice and curry. If you’re looking for a good masala dosa in Philly, go to Amma’s at 15th & Chestnut!

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Ingredients

• 6 medium potatoes, boiled, peeled, and skinned

• 2-3 tbsp neutral oil

• 1 tsp mustard seed

• 1-2 dried red chillis

• 1 handful fresh or dried curry leaves, lightly chopped

• 1 medium red onion, sliced

• 1 medium tomato, grated

• 1-1.5 tsp salt (to taste)

• 1 tsp turmeric powder

• 1 scant tsp red chilli powder

• 1/2 tsp sugar

Directions

1. On high flame, heat 2-3 tbsp neutral oil in a thick-bottomed pot or wok.

2. Using your hands, gently crush the potatoes into uneven pieces.

3. Reduce the flame to medium and add the dried chillis and mustard seeds. To prevent the filling from becoming too spicy, remove the chillis after they release their fragrance (optional).

4. Increase the flame to medium-high and add the onions. Stir to coat, cover, and cook until the onions have turned pink and softened slightly (2-3 minutes).

5. Add the grated tomato, salt, turmeric, and red chilli powder, and sugar. Reduce the flame to medium, stir to coat, and cover until the contents caramelize slightly (2-3 minutes).

6. Add the potatoes, stir to coat, and cover to meld the flavors (3-5 minutes).

7. Replace the red chillis if serving as a side, or serve as a dosa filling.