This spiced mashed potato dosa is offered at street-corner stands throughout the south and is adored the world over. It is on many best-of lists, including HuffPost’s “10 Foods Around the World to Try Before You Die” and CNN Travel’s “World’s 50 Best Foods.” Serve with sambar, coconut chutney, and tomato chutney. To see the recipe in action, watch the Masala Dosa video.
1 pound Yukon Gold or other potatoes
2 tablespoons sunflower oil
¼ teaspoon black mustard seeds
¼ teaspoon cumin seeds
1 dried red chile, broken into pieces
2 teaspoons chana dal (chickpea dal)
1 sprig fresh curry leaves
Small pinch of asafetida (optional)
1 medium red onion, halved, then thinly sliced
2 tablespoons raw cashew pieces (optional)
1 teaspoon minced fresh ginger
1–2 fresh green chiles, minced
¼ teaspoon ground turmeric
½ teaspoon sea salt, or to taste
Place the potatoes in a large saucepan, cover with water, and set over medium-high heat. Bring to a boil, then reduce the heat and simmer for about 20 minutes, until the potatoes are soft (not al dente). Drain, reserving about ½ cup of the cooking water. Let the potatoes cool slightly, then peel and place in a large bowl.
Temper the spices: Wipe clean the pan used to cook the potatoes. Heat the oil over medium-high heat until very hot but not smoking. Add the mustard seeds and cook until they start to pop. Then, in this order, add the cumin seeds, red chiles, chana dal, urad dal, curry leaves, and asafetida, if using. Let the spices darken a couple of shades, taking care not to let them burn.
Reduce the heat to medium and add the onion, cashews, if using, ginger, and green chiles. Cook, stirring often, until the onion is glossy and slightly softened, about 2 minutes. Add the turmeric and cook for 30 seconds, then add the salt.
Return the potatoes to the pan and coarsely mash with a potato masher. Stir in some of the reserved cooking water to moisten and break down the potatoes to a scoopable consistency.
Taste and add more salt if needed. Stuff into dosas and serve.
1 pound Yukon Gold or other potatoes
2 tablespoons sunflower oil
¼ teaspoon black mustard seeds
¼ teaspoon cumin seeds
1 dried red chile, broken into pieces
2 teaspoons chana dal (chickpea dal)
1 sprig fresh curry leaves
Small pinch of asafetida (optional)
1 medium red onion, halved, then thinly sliced
2 tablespoons raw cashew pieces (optional)
1 teaspoon minced fresh ginger
1–2 fresh green chiles, minced
¼ teaspoon ground turmeric
½ teaspoon sea salt, or to taste
