Two dosa filled with aloo masala

South Indian aloo masala (dosa stuffing)

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(5 ratings)

Prep: 5 mins Cook: 10 mins

Easy

Serves 8-10

Enjoy these spicy Indian potatoes as a filling for dosa (pancakes made with rice flour) for a comforting vegan supper, or serve as a side dish

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegan

Nutrition: Per serving (10)

  • kcal119
  • fat5g
  • saturates0.3g
  • carbs16g
  • sugars2g
  • fibre2g
  • protein2g
  • salt0.65g
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Ingredients

  • 4 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 10-15 curry leaves
  • ¼ tsp asafoetida
    Asafoetida

    Asafoetida

    Ass-a-feh-te-dah/Ass-a-feh-tee-dah

    This is a gum from a variety of giant fennel, which naturally has a horrid and offensive smell,…

  • 1 onion, thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 heaped tbsp tomato purée
  • 3 tsp sambar masala mixed with ¼ cup water
  • 4 large potatoes, boiled and cut into bite size chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • handful fresh coriander, finely chopped

Method

  1. Heat the oil in a pan over a medium heat. Fry the mustard seeds, curry leaves and asafoetida until they begin to crackle, then add the onions. Cook for 3-4 mins until the onions are slightly golden.

  2. Stir in the tomato purée along with the diluted sambar masala. Tip in the potatoes, 1¼ tsp of salt and mix well. Lightly crush the potatoes with a wooden spoon and cook for a further 3-4 mins. Taste for seasoning. Serve garnished with the coriander.

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