Poori Masala/Potato Masala for Poori and Masal Dosa

Potato Masala For Poori and Masal Dosa

Poori Masala


Just love this masala with Poori and Masal Dosa.


Potatoes – 3 nos.

Sliced Onion – 1 no.

Sliced Tomato – 1 no.

Slitted Green Chillies – 3 to 5 nos.

Chopped Ginger (inji) – 1 inch

Gram flour (kadalai mavu) – 1 teaspoon (optional)

Turmeric powder (manjal thool) – 1/4 teaspoon

Coriander leaves (kothamalli) – 2 sprigs

Salt – as desired

To Season

Mustard seeds (kadugu) – 1 teaspoon

Urad dal (ulutham paruppu) – 1 teaspoon

Channa dal (kadalai paruppu) – 1 teaspoon

Curry leaves – 2 sprigs

Asafoetida (perungayam) – a pinch

Oil – 1 to 2 tablespoons



1. Cut potatoes into small cubes and boil them in water by adding 1/4 teaspoon of salt. Cook for 15-20 minutes or till the potatoes become tender and then drain the water.

2. Mix the gram flour in 4 tbsp of water and make it a paste.

3. In a pan, heat oil and then add mustard seeds, urad dal, and channa dal. When mustard seeds crackle and the color of the dal changes to light brown, add green chillies, curry leaves, and asafoetida.

4. Add the onion and fry till it becomes light brown. Then, add ginger and tomatoes. When tomatoes turn little mushy, add turmeric and salt.

5. Now, add the boiled potatoes and the gram flour paste. Sprinkle little water so that the poori masala becomes semi thick consistency. Finally, add coriander leaves.

Now, the Poori Masala is ready!

Serve. Masala Dosa, Poori, and Chappathi.


1. Adding gram flour to the poori masala is optional. The gram flour gives a creamy and soft masala.

2. You can also add peas (pattani) after step 4.

3. Poori masala will get thicker as it cools down so add water accordingly.

4. You can substitute gram flour using ground roasted channa dal. Both give a similar taste.

5. Poori masala can also be used as a stuffing for masala dosa.

6. Do not make the poori masala too watery, as it won’t go well with Poori.

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