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For The Aloo Masala
1 1/4 cups boiled and mashed potatoes
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp split urad dal (split black lentils)
1 tsp finely chopped green chillies
7 to 8 curry leaves (kadi patta)
1/2 cup thinly sliced onions
salt to taste
1/4 tsp turmeric powder (haldi)
1 tsp lemon juice
a pinch of sugar
1 tbsp finely chopped coriander (dhania)

Other Ingredients
2 cups dosa batter
1 tbsp besan (bengal gram flour)
salt to taste
oil for deep-frying

For Serving
sambhar
coconut chutney
Method

For the aloo masala
Heat the oil in a kadhai and add the mustard seeds.
When the seeds crackle, add the urad dal and saut on a medium flame for 30 seconds.
Add the green chillies, curry leaves and onions and saut on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the potatoes, salt, turmeric powder, lemon juice and sugar, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the coriander, mix well and cook on a medium flame for 1 minute.
Allow it to cool slightly. Keep aside.

How to proceed
Divide the aloo masala into 15 equal portions and roll into a ball.
Combine the dosa batter, besan, little salt and approx. 1 tbsp water in a bowl mix well and keep aside.
Heat the oil in a deep pan, put the aloo masala ball one at a time into the dosa batter and using a spoon deep-fry it till golden brown in colour.
Drain on an absorbent paper.
Serve immediately with sambhar and coconut chutney






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