Crispy Masala Dosa

Steps

1. 1.

   1.

   Make The Potato Filling** Heat 2 tbsp oil in a pan over medium heat. Add mustard seeds and chana dal; when the seeds pop and the dal turns golden, add curry leaves, green chili, asafoetida, and ginger. Stir for 20 seconds.

2. 2.

   Cook The Onion And Potatoes

   Add sliced onion and cook until soft but not brown, about 4 minutes. Stir in turmeric, salt, and potatoes. Mash lightly so some pieces stay whole. Add a splash of water if dry, then fold in cilantro. Keep warm.

3. 3.

   Heat And Season The Pan

   Set a flat nonstick or well-seasoned cast-iron pan over medium-high heat until a drop of water sizzles and vanishes. Wipe with a lightly oiled cloth. The pan should be hot but not smoking.

4. 4.

   Spread The Dosa

   Pour about 80 ml batter in the center. Using the back of a ladle, swirl outward in circles to a thin round. Drizzle a little oil around the edges. Cook until the underside is deep golden and crisp, 2 to 3 minutes. You usually don't flip a filled dosa.

5. 5.

   Fill And Fold

   Spoon potato masala down the middle. Optionally brush a little ghee on top. Fold in half or roll, then transfer to a plate. Wipe the pan and repeat with remaining batter.

6. 6.

   Serve Right Away

   Dosas go soft if they sit. Serve hot with coconut chutney and sambar if you have them. A squeeze of lemon on the potato is nice too.