Masala Dosa

Method

1. 1Heat oil in a pan. Crackle mustard, urad dal and curry leaves; add chilli and onion.
2. 2Stir in turmeric and salt; add potato with 3 tbsp water and mash to a soft, lumpy filling. Put aside.
3. 3Make a cook until crunchy dosa as in plain-dosa, but cook a minute longer for shell-cook until crunchy edges.
4. 4Place a spoon of potato masala along the centre, fold into a cone or rectangle, and serve immediately.