Masala Dosa

Boil the potatoes in salted water until tender (20-25 min), drain, let cool, peel and mash with a fork into large chunks, without turning them into a purée.

Heat 2 tbsp oil in a pan, add the mustard seeds and wait until they start to crackle, then add the urad dal, chana dal and asafoetida, and fry until the dal turns golden, about 1 minute.

Add the onion, minced ginger, chopped chili and curry leaves, and cook for 3-4 min over medium heat until the onion softens, then stir in the turmeric.

Pour in 150 ml hot water, bring to a boil, add the mashed potatoes and salt, stir and simmer for 5-6 min, until the filling becomes uniform and absorbs the excess moisture.

Stir the dosa batter; if it is too thick, thin it with 30-50 ml water to a consistency like light cream, where a spoon leaves a thin trail.

Heat a cast-iron or non-stick pan over medium heat, lightly grease with oil, pour a ladleful of batter (about 100 ml) into the center and, using the back of the ladle, spread it in quick circular motions into a thin pancake 20-25 cm in diameter.

Drizzle the edges with oil and fry for 2-3 min, until the bottom turns golden and crisp and the edges start to lift away from the pan on their own.

Place 2-3 tbsp of the potato filling on one half of the dosa, fold in half or roll up, and serve immediately, hot, with coconut chutney.