Masala Dosa

Ingredients

• dosa batter (store-bought or 24-hr fermented)3 cups
• Yukon gold potatoes1.5 lb, peeled and cubed
• yellow onion1, thinly sliced
• fresh ginger1 inch, minced
• green chiles2, slit
• curry leaves12
• mustard seeds1 tsp
• urad dal1 tsp
• ground turmeric1/2 tsp
• asafoetida (hing)1/8 tsp
• neutral oil4 tbsp, divided
• fresh cilantro2 tbsp, chopped
• lemon1/2

Steps

1. 1

   Boil and crush the potatoes.

   Boil the potatoes in salted water until tender, 15 minutes. Drain and crush coarsely with a fork.

2. 2

   Heat oil and toast spices.

   Heat 2 tbsp oil in a skillet over medium-high. Add the mustard seeds and let them pop. Add the urad dal, toast 30 seconds, then the curry leaves, asafoetida, ginger, and chiles.

3. 3

   Cook onion with turmeric.

   Add the onion and a pinch of salt. Cook until translucent, 5 minutes. Stir in the turmeric.

4. 4

   Combine potatoes with spices and cook.

   Fold in the crushed potatoes, 1/2 cup water, lemon juice, and salt. Cook 3 minutes to meld. Stir in cilantro. Keep warm.

5. 5

   Heat skillet and spread batter.

   Heat a wide cast-iron or nonstick skillet over medium-high. Wipe with an oiled paper towel. Pour 1/3 cup batter into the center and immediately spread outward in a spiral with the back of a ladle to a thin, large round.

6. 6

   Drizzle oil and crisp the dosa.

   Drizzle a teaspoon of oil around the edges. Cook until the bottom is deep golden and crisp, 2 minutes — the edges will lift.

7. 7

   Fill and fold the dosa.

   Place a spoonful of potato filling down the center. Fold the dosa over the filling and slide onto a plate. Repeat with remaining batter.