Masala Dosa

Method

1. 1

   Cook the potatoes

   Put the potatoes in a saucepan and cover with cold water. Bring to the boil over high heat.

2. 2

   Simmer

   Simmer over medium heat for 15 to 20 minutes, until a knife slides into the largest piece easily. Drain well.

3. 3

   Start the masala

   Heat 1 tbsp oil in a frying pan over medium heat. Add the mustard seeds and cook for 30 to 60 seconds, until they pop.

4. 4

   Soften the onion

   Stir in the curry leaves and green chilli for 30 seconds. Add the onion and cook for 5 to 7 minutes, stirring, until soft and lightly golden.

5. 5

   Season the filling

   Add the turmeric and salt, then stir for 30 seconds over medium heat.

6. 6

   Mash the potatoes

   Add the potatoes and water; mash roughly and cook for 3 to 4 minutes, until the mixture is hot and holds together. Fold in the coriander and take off the heat.

7. 7

   Prepare the batter

   Stir the batter gently until even. If it is very thick, mix in water a teaspoon at a time until it spreads readily but still coats a spoon.

8. 8

   Heat the pan

   Heat a large non-stick frying pan or well-seasoned flat pan over medium-high heat for 2 to 3 minutes. Sprinkle on a few drops of water; they should sizzle and evaporate quickly.

9. 9

   Oil the pan

   Wipe the pan lightly with a little of the remaining oil.

10. 10

    Spread the dosa

    Pour about 120 ml batter into the centre of the pan. Using the back of a ladle, spread it in widening circles into a thin round, working quickly before it sets.

11. 11

    Cook the first side

    Cook over medium-high heat for 2 to 3 minutes, until the surface looks dry and the underside is golden at the edges.

12. 12

    Crisp the dosa

    Drizzle a little of the remaining oil around the edge and cook for 1 minute more, until the dosa is crisp and releases easily.

13. 13

    Fill and fold

    Spoon a quarter of the potato masala down the centre and fold the sides over it. Serve straight away.

14. 14

    Cook the remaining dosas

    Repeat with the remaining batter and filling, wiping and lightly oiling the pan as needed.

Tips

• Keep the cooked potato masala warm while you make the dosas.
• Spread each dosa quickly, before the batter sets.
• If the batter sticks, wipe the pan clean and lightly oil it before the next dosa.

Swaps

• Use a pinch of chilli flakes instead of the green chilli.
• Use chopped flat-leaf parsley instead of coriander if that is what you have.

Storing

Refrigerate leftover potato masala in a covered container for up to 3 days and reheat until hot; dosas are best eaten straight away.