Masala Dosa Basics: Potato Curry (Alugadde Palya) & Red Chutney (ಆಲೂಗೆಡ್ಡೆ ಪಲ್ಯ ಮತ್ತು ಕೆಂಪು ಚಟ್ನಿ)

Monday, June 15, 2020

We are going to make some lip smacking Darshini Style Masala Dosa/Masaale Dose at home. But before that, we need to prep for 2 things. Apart from the Batter (Which we are going to talk about in detail later), We need 2 more things. 

One is the Potato Stuffing known as Alugadde Palya & the other one is the Red Chutney also known as Kempu Chutney 

NOTE: Do Not skip the Red Chutney, if you want your Masala Dosa to taste as Authentic as the Restaurant Ones 

This Alugadde Palya (Potato Curry) is pretty versatile. It is not only used in Masala Dosas but is also used as a stuffing in Iyengar Bakery Aloo Bun. It also tastes great with Chapatis/Pooris & can also be used to make toasted sandwiches

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Recipe for Potato Stuffing (Alugadde Palya)

You Will Need:

  • 4 large Potatoes (I used Gold Potatoes)
  • 2 medium sized Onions - sliced lengthwise
  • Green Chilies
  • Half teaspoon Mustard seeds
  • A big pinch of Hing
  • 1 teaspoon Urad Dal
  • 1 teaspoon Chana Dal
  • 1/4 teaspoon Turmeric powder
  • A sprig of Curry leaves
  • Coriander leaves
  • Salt as per taste
How To:

Clean & scrub the Potatoes. Cut into halves & Pressure cook with a little bit of salt for 1 whistle. Let the pressure settle down.
Drain the water & once the potatoes are cool enough to handle, peel the skin & roughly mash them into chunks.

In a heavy bottomed pan, heat cooking oil. Splutter mustard seeds. Add Hing, Urad Dal, Chana Dal, Green Chilies & Curry Leaves. Sauté on low flame for 30 seconds until the Urad & Chana Dal are golden in color

Add sliced onions & turmeric & fry until the onions turn pink, Add the mashed potatoes & salt & mix well

Turn off the heat & add chopped coriander. Set aside & allow it to cool

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In Authentic Bangalore/Mysore style Masala Dosas, A small quantity of Red chutney is smeared on the insides of the Dosas

The Red Chutney is a must if you want your Masala Dosa to taste like the ones you get in Darshinis. It is super easy to make & stores well in the refrigerator for about a week. 

It is made with Byadagi Chilies (A variety of Dry Red Chilies, extensively used in Karnataka Style Cooking) , a Little bit of Garlic & some Chutney Dal (Hurigadle) to get the texture. 

It has to be made into a dry thick consistency & should not be runny at all. You will need just about a quarter teaspoon of this chutney per Dosa.

Recipe for Red Chutney

You Will Need:

  • 10 Dry Red Chilies (Use either Byadagi or Kashmiri Red Chilies)
  • Garlic Pods 
  • 2 tablespoon Chutney Dal (Hurigadle/Putani)
  • Salt as per taste 

Soak Dry Red Chilies in Hot water for 20 minutes. 

Drain the chilies & grind into a smooth paste along with Garlic Pods, Chutney Dal & Salt using very little water 

This chutney should be thick & dry so do not use more water to grind. It can be stored in the refrigerator upto a week 


You can make this a day in advance & store it in the refrigerator to make your job easier 

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