Potato palya is stuffed inside the masala dosa. This delicious South Indian palya can also be used as a side dish for rice, chapatti and roti.
- Yield: 4 Servings
- 17 oz (500 g) potatoes
- 8 fl oz (250 ml) water
- 1 green chilli
- 2 oz (60 g) green capsicum
- ¼ tsp turmeric powder
- 1 tbs coriander leaves, chopped
- salt to taste
- 2 tbs oil
- ½ tsp black mustard seeds
- 1 tsp bengal gram dhal (split)
- 1 tsp black gram dhal (skinned & split)
- 1 pinch asafetida
- 10 curry leaves
How to Make It
- Wash the bengal gram dhal and black gram dhal in water, then cover with fresh water and leave to stand for 1 hour. Drain and set aside.
- Wash the potatoes, cut into chunks, put them into a pressure cooker with water, and cook for 5-7 minutes. Otherwise cover with water in a heavy-bottomed pot and cook for 15-20 minutes, until potatoes are soft. Peel and mash the potatoes roughly and set aside.
- Slit the green chilli lengthwise or chop the capsicum into small pieces. Set aside.
- Prepare the tempering by heating the oil over a low heat in a heavy-bottomed pot. Add the black mustard seeds, and when they start to splutter add the bengal gram dhal and black gram dhal and fry until they turn golden brown. Add the asafetida and curry leaves.
- Stir in the green chilli or capsicum, turmeric powder and salt and fry for a few minutes.
- Add the mashed potato, mix well, and then cook for a few more minutes.