Dosa Stuffing I (Potato Sagu)

potato - dry curryIngredients:

  • 1 lb (about 1/2 kg) potatoes
  • 2-3 green chilies, finely chopped
  • 1” piece of ginger, grated
  • 2 medium-size onions, chopped
  • Salt to taste
  • 1/2 tsp turmeric powder
  • a small bunch of coriander leaves, chopped

For tempering

  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tbsp black gram dal
  • 1 tbsp Bengal gram dal
  • 1 dry chili, halved
  • 1/2 asafetida powder
  • a few curry leaves


  1. Pressure-cook the potatoes in their skin (3 whistles)
  2. When cooled down, peel, mach coarsely and set aside
  3. In a pan, heat the oil and add black gram dal, Bengal gram dal, mustard seeds, cumin seeds and dry chili halves
  4. When mustard seeds sputter and dals become lightly red in color, add asafetida powder and curry leaves and stir for 5 seconds
  5. Add the green chilies, ginger and onions and fry for a couple of minutes
  6. Add the salt, turmeric powder and 1 cup water. Cover the pan and simmer for about 5 minutes till the onions are well cooked
  7. Add the mashed potatoes, mix and cook for 2 minutes longer for the flavor to blend
  8. Garnish with chopped coriander leaves
  9. Serve hot with dosa or poori

Serves: 4

Inspiration source: Dakshin, Vegetarian Cuisine from South India, by Chandra Padmanabhan, page 41

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