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A simple and savory potato filling, perfectly spiced with a classic South Indian tempering. This is the essential, flavorful heart of a traditional Masala Dosa, ready in under 30 minutes.
Cook and Prepare Potatoes
Prepare the Tempering (Tadka)
Sauté Aromatics and Onions
A simple and savory potato filling, perfectly spiced with a classic South Indian tempering. This is the essential, flavorful heart of a traditional Masala Dosa, ready in under 30 minutes.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 210.82 calories per serving with 4.55g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or side.
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Combine and Finish the Masala
Serve
Add 1/2 cup of boiled green peas or finely chopped carrots along with the onions for extra nutrition and color.
For a spicier version, add 1/2 teaspoon of red chili powder along with the turmeric powder. You can also add 1 finely chopped tomato after the onions are cooked until soft.
For a slightly richer and creamier masala, you can mash one of the potatoes completely and keep the rest chunky. This helps bind the masala better.
Potatoes provide complex carbohydrates, which are the body's primary source of energy, making this a great meal to start your day or refuel.
Turmeric contains curcumin, a powerful compound known for its anti-inflammatory and antioxidant effects, which can help reduce inflammation in the body.
Ginger and asafoetida are traditionally used in Indian cooking to improve digestion, reduce bloating, and alleviate gastrointestinal discomfort.
Potatoes are a good source of potassium, an essential mineral that helps regulate fluid balance, muscle contractions, and nerve signals.
One serving of Potato Masala (approximately 0.75 cup or 185g) contains around 180-220 calories, depending on the amount of oil used and the size of the potatoes.
Yes, it can be a healthy dish. Potatoes provide energy-rich carbohydrates and potassium. The spices like turmeric and ginger have anti-inflammatory properties. To keep it healthy, use a moderate amount of oil.
Absolutely. For a 'no onion, no garlic' version, simply skip the onions. The masala will still be delicious due to the other aromatic spices. You might want to add a pinch more asafoetida to compensate.
If your masala is too dry, simply sprinkle a few tablespoons of warm water and mix gently. Cover and let it steam for a minute or two on low heat. This will add moisture and bring it to the right consistency.
You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan or microwave before serving. You can sprinkle a little water while reheating to restore moisture.
Waxy potatoes like Yukon Gold or red potatoes are ideal as they hold their shape well after boiling and don't become mushy. Starchy potatoes like Russets can also be used, but be careful not to overcook them.
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