Masala Dosa

Grind the soaked rice and urad dal separately into smooth batters, then combine them with salt. Let the batter ferment overnight in a warm place until it doubles in volume and develops a tangy aroma.

For the potato filling, heat oil in a pan, add mustard seeds and let them pop. Add curry leaves, green chilies, and sliced onion, sauteing until the onion turns soft and translucent.

Add turmeric powder to the onion mixture, then fold in the mashed potatoes with a splash of water. Mix well and season with salt, cooking for five minutes until flavors meld together.

Heat a flat cast-iron griddle until very hot. Pour a ladleful of fermented batter in the center and spread it quickly in a circular motion to create a thin, even crepe using the back of the ladle.

Drizzle oil around the edges of the dosa and cook on medium-high heat until the bottom turns golden brown and crispy, about three minutes. The edges should lift easily from the griddle surface.

Place a generous line of the spiced potato filling across the center of the dosa, fold it over into a cylinder or half-moon shape, and serve immediately with coconut chutney and hot sambar.