South Indian aloo masala (dosa stuffing)

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

  • Prep:5 mins
    Cook:10 mins
  • Easy

Nutrition per serving

  • kcal 119
  • fat 5g
  • saturates 0.3g
  • carbs 16g
  • sugars 2g
  • fibre 2g
  • protein 2g
  • salt 0.65g


  • 4 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 10-15 curry leaves
  • ¼ tsp asafoetida
  • 1 onion, thinly sliced
  • 1 heaped tbsp tomato purée
  • 3 tsp sambar masala mixed with ¼ cup water
  • 4 large potatoes, boiled and cut into bite size chunks
  • handful fresh coriander, finely chopped


Where to find sambar masala

Buy sambar masala in Indian supermarkets or online. 


  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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