Recipe details are AI-generated from the video and may contain errors — for reference only.
Prepare and measure out all ingredients including 1 tbsp roasted peanuts, 1 tsp grated ginger, 1 medium size chopped onion, 2 dried red chilies, 2 slit green chilies, 1 tsp washed urad dal, 1 tsp washed chana dal, 8-9 curry leaves, 1 tsp small mustard seeds, and 4 large size boiled mashed potatoes.
Hot oil may splatter when adding spices, keep a safe distance to avoid burns.
Pour 2 tbsp oil into a wok and heat. Add 1 tsp small mustard seeds, 2 dried red chilies, 2 slit green chilies, 1 tsp washed urad dal, 1 tsp washed chana dal, and 8-9 curry leaves, until mustard seeds start spluttering.
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Add seeds carefully as hot oil may splatter when ingredients are introduced.
Add 1 medium size chopped onion, 1 tsp grated ginger, and 1 tbsp roasted peanuts to the wok. Fry on low-medium flame until onion starts to sweat and turns pink.
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Keep the flame on low-medium so onions sweat and turn pink without burning.
Add 4 large size boiled mashed potatoes and 1 tsp haldi / turmeric powder to the wok. Fry for about 2 mins on medium flame until potatoes are evenly coated and mixed.
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Stir continuously on medium flame so potatoes are evenly coated without sticking to the pan.
Add salt as per taste, 1/2 tsp black pepper, and 3 tbsp water to the wok. Fry for about 1-2 mins on low flame until well combined.
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Add water gradually and fry on low flame otherwise the potatoes will stick to the bottom.
Use a heat-resistant mitt when removing the hot glass lid from the wok to avoid steam burns.
Cover the wok with a lid and cook for 1 minute on low flame. Remove lid, mix well, and the dosa filling is ready to serve.
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Keep the flame low while covered otherwise the bottom will burn.
