Masala Dosa (South Indian Rice-Lentil Crêpe with Spiced Potato) 🫓

Method

1. 1

   For the masala: heat 2 tbsp oil, crackle the mustard and cumin seeds, add curry leaves, green chilli and ginger; fry the onion until soft.

2. 2

   Stir in turmeric and a splash of water, then the mashed potato; season with salt, warm through, finish with lemon juice. Keep it moist, not dry.

3. 3

   If using dried mix, make a thin, pourable batter and rest it; a properly fermented batter needs no help.

4. 4

   Heat a flat pan or cast-iron dosa tawa until a drop of water sizzles away at once; wipe with a little oil.

5. 5

   Ladle batter at the centre and swirl outward in one spiral to a thin round; drizzle oil around the edges and a little in the middle.

6. 6

   Cook on medium-high until the base is golden and lacy and lifts easily; spoon a line of potato masala across the middle and fold into a roll or half-moon.

7. 7

   Serve immediately, crisp and hot, with coconut chutney and sambar.