Break the peeled potatoes with your hand, this gives a lovely creamy texture to the potato masala. Cutting the potatoes with a knife will not yield same results
Heat the cooking pot with oil, over medium heat, and add the mustard seeds. Once they splutter, add the curry leaves, chilis and onions. Add in a pinch of salt and cook until the onions soften
Add the turmeric powder and sambar masala, mix well. Add in the potatoes in batches and keep mixing them with the onion masala. Sprinkle 2-3 tablespoons of water and add salt to taste. Mix well, cover and cook on low heat for 5-7 minutes
Turn the heat off, remove the lid and add the lime/lemon juice and coriander leaves. Mix well and keep it aside, your filling is ready
Serve your yummy potato filling for masala dosa stuffed inside the dosa or on the side, along with chutney and sambar. Enjoy!
