Name: Potato and Onion Dosa Filling
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Potatoes, peeled - 4 medium; Ginger, peeled - 1 (3/4 inch thick) slice; Green chile pepper, chopped - 1; Water, divided - 1 ¼ cups; Vegetable oil - ¼ cup; Asafoetida powder - 1 pinch; Black mustard seeds - 1 teaspoon; Onions, coarsely chopped - 2 medium; Ground turmeric - 4 teaspoons; Salt - 1 teaspoon

Ingredients for - Potato and Onion Dosa Filling

1. Potatoes, peeled 4 medium

2. Ginger, peeled 1 (3/4 inch thick) slice

3. Green chile pepper, chopped 1

4. Water, divided 1 ¼ cups

5. Vegetable oil ¼ cup

6. Asafoetida powder 1 pinch

7. Black mustard seeds 1 teaspoon

8. Onions, coarsely chopped 2 medium

9. Ground turmeric 4 teaspoons

10. Salt 1 teaspoon

How to cook deliciously - Potato and Onion Dosa Filling

1 . Stage

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.

2 . Stage

Cut ginger into 4 pieces and place in a food processor. Add green chile and 1/4 cup water; process into a grainy paste.

3 . Stage

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.

4 . Stage

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.