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Masala Sweet Potato (Dosa Filling)

If you love Masala Dosa, the famous dish that popularized Southern Indian cuisine around the world, then this recipe will remind you of the taste you had experienced. The genius interplay of the spices and the soft potatoes. And if you are going to make this for the first time, behold, as this might become your personal favourite. The recipe I am making today is made with Sweet potatoes instead of regular potatoes. You can use this filling for any kind of wrap or savoury pancake, I also like to enjoy it with a chickpea chilla, the recipe I shared earlier.

Sweet potatoes have different qualities, and they belong to the family of tubers. Sweet potatoes are considered to be one of the healthiest carbohydrate sources. In many recipes, you can replace a regular potato with a sweet potato, and that’s exactly what we are doing.

When your masala potato is ready, you can use it as a filling right away. To use it as a filling, just top your dosa, pancake, wrap, waffle or crepes, and enjoy. It tastes best when you also add some fresh herbs on top.

Masala Potato (Dosa Filling)

Cuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

200

kcal

Mildly spicy and savoury sweet potato filling made with easily available spices and herbs that can be used as a filling to dosa, pancake, wrap, waffle or crepes.

Ingredients

  • 500 grams of cooked sweet potato

  • 50 grams of sliced onion

  • 1 Tbsp of fresh green chilli (optional)

  • 1 Tbsp of fresh garlic

  • 1/2 a cup of fresh coriander

  • 10 to 15 curry leaves (optional)

  • 1/2 Tbsp of black mustard seeds

  • 1/2 tsp turmeric

  • 1/4 tsp of Asafoetida

  • Salt to taste

Directions

  • Heat the pan and add about 1 and a half tablespoons of oil. It tastes best when made with Ghee or coconut oil. Other choices of healthy oils are Peanut oil or Sesame oil.
  • Add 1/2 tablespoon of black mustard seeds. Allow the seeds to splutter gently and then add curry leaf, 1/4 tsp of Hing or asafoetida, onion, Chili, and Garlic.
    Mix it all. Cook it for barely 30 seconds, We don’t want to brown the onions too much.
  • Add the sweet potato and mix once again and keep mashing the sweet potatoes as you stir. If needed you can also add about 1/2 a cup of water to get a smoother texture in sweet potatoes.
  • Add 1/2 a tablespoon of salt and 1/2 a tablespoon of turmeric and continue to mix and cook for a further two minutes.
  • Finally, garnish with fresh coriander and your masala sweet potato is ready.

Recipe Video

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