Masala Dosa

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 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.
6. 6 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.