Dairy-Free Masala Dosa with Sambar and Coconut Chutney

Instructions

1. 1Place the 4 medium Potatoes in a medium pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until fork-tender. Drain the water, let the potatoes cool slightly, then peel and lightly mash them in a bowl.
2. 2Heat 2 tablespoons of vegetable oil in a 25.4 cm skillet over medium-high heat (176.7°C / 175°C). Add the 1 tsp Mustard seeds and 1 tsp Urad dal. Cook for about 30 seconds, until the mustard seeds begin to splutter. Add the 10 Curry leaves and cook for another 10 seconds until fragrant.
3. 3Add the 1 medium Onion, chopped, to the skillet and cook, stirring occasionally, for 5-7 minutes, or until golden brown. Add the 0.5 tsp Turmeric powder and the lightly mashed potatoes. Stir everything together until well combined, then season with salt to your preference.
4. 4Heat a non-stick griddle or large skillet over medium-high heat (190.6°C / 190°C). Lightly grease the surface with vegetable oil.
5. 5Pour one ladleful of the 4 cups Dosa batter onto the hot griddle and quickly spread it into a thin, even circle, about 20.32-25.4 cm in diameter. Drizzle about 1 teaspoon of vegetable oil around the edges of the dosa.
6. 6Cook for 3-5 minutes, or until the bottom is golden brown and the edges look crispy. Carefully lift an edge to check the color. Flip the dosa and cook for another 1-2 minutes on the other side.
7. 7Place about 1/4 of the potato filling mixture in the center of the cooked dosa. Fold the dosa in half or roll it up around the filling.
8. 8Serve the prepared dosa immediately with the 4 cups Sambar and 1 cup Coconut Chutney.

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