Masala Dosa

🔥 Prep

• Peel and dice the 4 potatoes into small cubes.
• Peel and finely chop the 2 onions.
• Slit the 3 green chillies lengthwise, remove seeds if desired, and finely chop.
• Grate or mince the 1 tsp ginger (about a small piece).
• Measure out 1 tsp mustard seeds, 0.5 tsp turmeric powder, 3 tbsp oil, 1.5 tsp salt, and 2 tbsp fresh coriander leaves.
• Ensure the 500 ml dosa batter is at room temperature and give it a quick stir.

🔥 Cook

• 1. Heat 2 tbsp of the oil in a pan over medium heat.
• 2. Add the mustard seeds and let them splutter for 10 seconds.
• 3. Add the chopped onions, green chillies, and grated ginger; sauté for 3-4 minutes until the onions turn translucent.
• 4. Stir in the turmeric powder and salt; cook for 30 seconds.
• 5. Add the diced potatoes, mix well, and pour in 50 ml water (enough to just cover). Cover and cook on medium-low heat for 8-10 minutes, stirring occasionally, until potatoes are tender.
• 6. Mash the potatoes lightly with the back of a spoon, then stir in the chopped coriander; keep the bhaji warm.
• 7. Heat a non-stick dosa tawa or skillet over medium-high heat; lightly grease with a few drops of the remaining oil (about 1 tbsp).
• 8. Pour a ladleful of the dosa batter onto the tawa and spread it thinly in a circular motion to form a thin crepe; cook for 1-2 minutes until the edges lift and the surface looks set.
• 9. Spoon a portion of the potato bhaji onto one half of the dosa, then fold the dosa over to cover the filling; cook for another 30 seconds to warm through.
• 10. Repeat with the remaining batter and filling, adjusting heat as needed to prevent burning.

🔥 Serve

• Serve the masala dosa hot, accompanied by coconut chutney and sambar.
• Garnish with extra fresh coriander leaves if desired.
• Pair with a slice of lemon or a side of tomato-onion chutney for added zest.