Masala Dosa

Method

1. 1Make potato filling: heat oil, crackle mustard and urad dal. Add curry leaves, ginger, green chilli and onion; fry 5 minutes till soft.
2. 2Add turmeric and salt, then crumbled potato. Mash a quarter for body. Cook 3 minutes. Finish with coriander.
3. 3Heat a flat tawa till very hot. Cook down to medium, ladle batter at the centre and spread outward in concentric circles, thin as possible.
4. 4Drizzle a few drops of oil around the edges. Cook 2 minutes till the underside is deeply golden and the top looks set and matte.
5. 5Place a generous spoon of potato filling on one half; fold the other half over and slide off the pan.
6. 6Serve with coconut chutney and a small bowl of sambar.