POTATO AND ONION DOSA FILLING

Potato and Onion Dosa Filling image

Dosa filling.

Provided by Dave

Categories World Cuisine Recipes Asian Indian

Time 1h5m

Yield 4

Number Of Ingredients 10

Ingredients

4 medium potatoes, peeled
1 (3/4 inch thick) slice ginger, peeled
1 green chile pepper, chopped
1 ¼ cups water, divided
¼ cup vegetable oil
1 pinch asafoetida powder
1 teaspoon black mustard seeds
2 medium onions, coarsely chopped
4 teaspoons ground turmeric
1 teaspoon salt

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, about 10 minutes. Dice into 3/4-inch pieces.
Cut ginger into 4 pieces and place in a food processor. Add green chile and 1/4 cup water; process into a grainy paste.
Heat oil in a pot over medium heat. Sprinkle in asafoetida, then mustard seeds. When mustard seeds pop, put in onions, reduce heat to medium-low, and saute until translucent, 5 to 7 minutes. Add paste from blender and turmeric; cook for 1 minute.
Add diced potatoes, remaining 1 cup water, and salt. Reduce heat to low, cover, and cook for 5 minutes. Lift cover and break potatoes into 1/2-inch cubes with a slotted spoon. Cover and cook until sauce thickens, about 3 minutes more.

Nutrition Facts : Calories 324.1 calories, Carbohydrate 45.4 g, Fat 14.4 g, Fiber 6.4 g, Protein 5.6 g, SaturatedFat 2.3 g, Sodium 600.4 mg, Sugar 4.7 g