Comments on: Potato Masala (for Masala Dosa)

By: Jincy

Jincy — Wed, 08 Jan 2014 21:58:06 +0000

Tried this and it came out well, perfect for dosas.
Thank you for sharing, i used to wonder how to make the perfect masala at home coz i am a big fan of masala dosa.

I made a few variations and liked it even better with the variations. Sharing what i tried..
1. Added 1 1/2 cups of water instead of 1 cup, i like it a bit more on the mushier side rather than thick dry
2. Added the minced ginger into boiling water instead of the oil. this enhances the gingery flavor in the receipe and tastes slihtly different from adding the ginger to the oil, i loved the gingery flavor particularly in this receipe.
3. Added peas as well. Actually i felt the water a bit saltier, so i had added peas just to compensate for the extra salt, but i loved it even more along with peas. The peas added that crunch and felt perfect in combination with the softness of the potatoes.

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Fire stjerners middag hos Tommy | Veganmannen – mitt liv som veganer — Thu, 12 Dec 2013 18:59:51 +0000

[…] forrett hadde han laget Dosa, Potet Masala, Coconut Chutney, Tomato and Onion Chutney, Raita: Soyayoghurt med sitron og mint og […]

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By: John

John — Sat, 28 Sep 2013 19:26:19 +0000

Hi Hetal & Anuja,
Really very proffessional way of explaining a recipe in a true friendly manner. Another great thing was your printable recipe, whichis a blessing for people like me who can’t remember everything you explain. I just now done with the cooking of this recipe and has come out awsome.Thank you both!
John

By: hetal

hetal — Mon, 04 Mar 2013 18:19:00 +0000

In reply to Patricia. Hi Patricia, Yes, it will still taste good without the daal. The daal imparts a very subtle flavor to make it authentic.