Masala Dosa
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Steps (batter)

1

Rinse the rice, urad dal, fenugreek and poha; soak 5–6 h.

Steps (batter)

2

: grind smooth, then ferment 8–12 h until risen and slightly sour. Stir in the salt after it ferments.

Steps (filling)

1

Heat the oil. : the mustard seeds, then the urad and chana dal until golden, then the curry leaves and hing.

Steps (filling)

2

Add the onion, green chili and ginger; cook until the onion softens.

Steps (filling)

3

Add the turmeric and salt, then the mashed potato + a splash of water. Cook 2–3 min — keep it moist, not dry.

Steps (filling)

4

Finish with coriander and a squeeze of lemon.

Steps (dosa)

1

: on a hot tawa, ladle the batter and spread it thin in a spiral; drizzle ghee or oil and cook crisp and golden.

Steps (dosa)

2

Smear with chutney, place a line of the potato masala down the centre, and fold.