This traditional masala dosa potato recipe creates the perfect dosa masala filling for authentic South Indian masala dosa. Learn how to make the best potato for masala dosa with tender potatoes, curry leaves, and spices that’s even better than restaurant quality!
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➡ If you’re new to Kerala cooking, start with my Kerala Cooking Basics guide for ingredient tips, shopping advice, and more authentic recipes.
A great masala dosa isn’t just about the crispy crepe. The potato filling inside needs to have just the right texture (not too mushy) and bold flavor.
I’ve perfected a traditional potato masala recipe for a filling that’s even better than what you’ll find at most restaurants.
The potatoes hold their shape, the spices are just the right combination, and the curry leaves provide that South Indian flavor that makes masala dosa so addictive.
This South Indian potato curry for dosa not only works as a filling for crispy dosas for a weekend brunch, but it’s also a versatile potato dish that tastes so good with puris and chapatis.
Plus, it actually tastes better the next day, making it perfect for meal prep or keeping leftovers on hand for quick meals throughout the week.
➡ If you’re looking to make authentic masala dosas, try my dosa, sambar, cilantro coconut chutney, and red chutney. Learn how to put it together with how to make masala dosa.
Ingredients and Tips
🧂 Ingredients for Authentic Dosa Masala
💡 Ingredient and Recipe Tips for Dosa Masala Potato
🥔 Potatoes: Use Yukon Gold or red potatoes for the best results. They hold their shape and have just the right texture. Russet potatoes can get mushy.
🧅 Onions: Yellow onions work well because of their slight sweetness and neutral color. Chop them small so they blend well with the potatoes. Red onions are fine too.
🌶️ Chilies: The quantity of green chilies is based on your heat tolerance. Mincing them finely will make the masala spicier, while slicing them lengthwise in half will make it milder.
🍃 Curry Leaves: Fresh curry leaves are essential for authentic flavor. If you can’t find them, omit them – it will still taste great!
🫒 Oil: Coconut oil gives that authentic South Indian taste, but vegetable oil works well too.
🍋 Lemon juice: Lemon juice is optional, but I love the flavor it gives this potato masala.
🫘 Dal: Chana dal adds a bit of crunch to the filling. Some people like the crunch, while others don’t, so it’s optional. Soak the chana dal in water for about 15 minutes.
❓ FAQS
Yes! This tastes even better the next day because the flavors meld. Store covered in the fridge for 3 to 4 days. Reheat in the microwave.
The texture of potatoes changes slightly after freezing, but it can be frozen in an airtight container. Cool completely before freezing.
Although potatoes are the traditional choice, you can add other veggies, especially if you’re eating them with puris or chapatis. Green peas, carrots, or green beans are good choices.
How to Make Potato Masala
♨️ Stovetop Instructions
- In a large saucepan, boil the potatoes with turmeric and salt until a knife is able to pierce them easily, about 10 minutes. Drain and set aside.
- Heat oil in a frying pan over medium-high heat. Add mustard seeds and cover. When they’ve finished popping, add the curry leaves and stir for a few seconds.
- Add the drained chana dal (if using) and saute until golden. Sauté the onions, ginger, and green chilies until the onions are translucent. Add the turmeric, chili powder, and salt, and saute for 30 seconds to a minute.
- Add the cooked potatoes with a few tablespoons of water, cover, and cook until they’re well-cooked but not too mushy, about 5 to 7 minutes. Add more water as needed. The final texture should be mostly dry. Stir in the lemon juice. Garnish with cilantro.
⏲️ Instant Pot Instructions
- Heat the Instant Pot in Saute mode. Add the oil, and once the oil is hot, add the mustard seeds. Cover with a lid and once the popping has stopped, add the curry leaves and let them sizzle.
- Add the drained chana dal (if using) and saute until golden. Sauté the onions and ginger until the onions are translucent.
- Add the turmeric, chili powder, salt, and green chilies and saute for 30 seconds to a minute.
- Stir in the potatoes and water. Do a quick release of pressure and open the lid.
- Add the lemon juice.
- Stir it up and mash up some of the potatoes with a wooden spatula. Garnish with cilantro.
See the recipe card below for detailed instructions.
➡ Try some other South Indian recipes like Kerala parippu, vegetable stew, chicken curry, and Kerala beef fry.
Potato Masala for Masala Dosa or Puris
Ingredients
- 1 tablespoon chana dal optional [See Note 1]
- 1 tablespoon coconut oil or vegetable oil
- 1 teaspoon black mustard seeds
- 10 curry leaves [See Note 2]
- 1½ cup onion chopped
- 2 teaspoon ginger minced
- 1 to 2 jalapeno pepper sliced, or cut in half lengthwise (optional)
- ½ teaspoon turmeric powder
- ¼ tsp Kashmiri chili powder
- 1 teaspoon salt or to taste
- 2 lb potatoes cubed into 1 inch pieces (about 1 kg or 6 cups)
- ½ cup water
- ½ teaspoon lemon juice
- 2 tablespoon cilantro chopped
Instructions
- Soak 1 tablespoon chana dal (if using) in hot water for 15 minutes, drain, and set aside.
Instant Pot Instructions
- Select Saute mode, and once the Instant Pot is hot, heat 1 tablespoon coconut oil.
- Add 1 teaspoon black mustard seeds and cover. When the popping stops, add 10 curry leaves and saute briefly. Add the chana dal and saute till golden brown, stirring constantly.
- Stir in 1½ cup onion, 2 teaspoon ginger, and 1 to 2 jalapeno peppers. Saute until the onions are translucent. Press Cancel.
- Add ½ teaspoon turmeric powder, ¼ tsp Kashmiri chili powder, 1 teaspoon salt, and saute in the residual heat for 30 seconds to 1 minute. Be careful not to burn.
- Deglaze with water if there's anything stuck to the bottom, and stir to scrape up all the brown bits. Add 2 lb potatoes and ½ cup water and close Instant Pot.
- Pressure cook on High Pressure for 4 minutes. Do a quick release of pressure. [Read More: The Different Pressure Release Methods]
- Open the lid and mash the potatoes slightly with a wooden spoon. Stir in ½ teaspoon lemon juice. Garnish with 2 tablespoon cilantro.
Stovetop Instructions
- In a large saucepan, boil the potatoes in enough water to cover, with turmeric and salt, until a knife is able to pierce them easily, about 10 minutes. Drain and set aside.
- Heat oil in a frying pan over medium-high heat. Add mustard seeds and cover. When they’ve finished popping, add the curry leaves and stir for a few seconds.
- Add the drained chana dal (if using) and saute until golden. Sauté the onions, ginger, and green chilies until the onions are translucent. Add the turmeric, chili powder, and salt, and saute for 30 seconds to a minute.
- Add the cooked potatoes with a few tablespoons of water, cover, and cook until they're well-cooked but not too mushy, about 5 to 7 minutes. Add more water as needed. The final texture should mostly dry. Stir in the lemon juice and garnish with cilantro.
Notes
Nutrition
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I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
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Jazz says
It came out nice but next time I will use more spice.
Neena Panicker says
Hi Jazz, thank you for trying out the recipe and I’m so glad you liked the recipe. Yes, spice is a matter of personal preference. Add more green chilli next time.