Masala Dosa with Sambar

Ingredients

• 4 cups Dosa Batter
• 2 large Potatoes
• 1 medium Onion
• 1 tsp Mustard Seeds
• 1/2 tsp Turmeric Powder
• 10 leaves Curry Leaves
• 4 cups Sambar

Instructions

1. 1Peel and cut the 2 large Potatoes into 1-inch cubes. Place the cubed potatoes in a medium pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until fork-tender. Drain the potatoes and mash them in a bowl until smooth.
2. 2Finely chop the 1 medium Onion. Heat a 10-inch skillet over medium heat (350°F / 175°C). Add the 1 tsp Mustard Seeds and cook for 30 seconds until they begin to pop. Add the chopped onion, 1/2 tsp Turmeric Powder, and 10 leaves Curry Leaves. Sauté for 5-7 minutes, or until the onion is softened and translucent.
3. 3Add the mashed potatoes to the skillet with the sautéed onion mixture. Stir well to combine everything and create the masala filling. Cook for another 2-3 minutes, stirring occasionally, until heated through. Remove the skillet from the heat.
4. 4Heat a non-stick griddle or large flat pan over medium-high heat (375°F / 190°C). Once hot, pour a ladleful of the 4 cups Dosa Batter onto the center of the griddle. Immediately use the back of the ladle to spread the batter outwards in a thin, circular motion, creating a crepe about 8-10 inches in diameter.
5. 5Cook the dosa for 2-3 minutes, or until the edges begin to lift and the bottom is golden brown and crispy. Carefully spoon about 1/4 of the masala filling onto one half of the dosa.
6. 6Fold the other half of the dosa over the filling to create a half-moon shape. Gently slide the folded dosa onto a plate. Repeat steps 4-6 with the remaining dosa batter and masala filling.
7. 7Serve the masala dosas immediately with the 4 cups Sambar on the side.

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