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Poori masala recipe
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5 from 1 vote

Poori masala recipe

Poori masala without potato
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dinner, Main Course
Cuisine: Indian
Keyword: Gluten free,
Servings: 4 people
Author: Jeyashri suresh


  • 2 thinly sliced onions
  • ¼ cup frozen peas
  • 2 tbsp chopped carrot
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • 1 tbsp chana dal
  • 1 tbsp urad dal
  • 2 green chilis
  • 1 tsp chopped ginger
  • ½ tsp turmeric powder
  • Salt as needed
  • ½ tsp Garam masala
  • Few curry leaves
  • 1 tbsp besan | kadalai maavu


  • In a pan add oil and add the mustard seeds, urad dal, and chana dal.
  • Once the dal starts browning, add chopped green chili, curry leaves, and ginger
  • Saute this for a minute.
  • Add the sliced onions to the pan.
  • Saute this for 2-3 minutes in a low flame.
  • Add salt and turmeric powder and saute them.
  • Once it becomes translucent, add the frozen peas and chopped carrots.
  • Mix well and add 1.5 cups of water.
  • Cover it and cook for 15 minutes.
  • In a bowl add 1 tbsp of besan and add ¼ cup of water.
  • Mix well without any lumps.
  • Open the lid and add the besan mix to the pan.
  • Mix well, let this boil in a medium flame.
  • The gravy will start thickening now. Check for salt.
  • We need a semi-thick gravy consistency.
  • Add ½ tsp of Garam masala to this now. This step is optional.
  • Mix well and switch off the flame.
  • If you want you can add a dash of lemon juice.
  • Serve this with Poori, chapati, or idli dosa as well.



1. Do not add besan more than the quantity mentioned. It will spoil the taste.
2. This poori masala goes well with Idli and Dosai too.