Vegan Masala Dosa with Sambar and Coconut Chutney

Ingredients

• 4 cups Dosa Batter (Rice and Lentils)
• 3 medium Potatoes
• 1 medium Onion
• 1 tsp Mustard Seeds
• 10 leaves Curry Leaves
• 2 tsp Spices (turmeric, cumin, coriander, chili powder)
• 4 tbsp Oil
• 4 cups Sambar (Lentil and Vegetable Stew)
• 1 cup Coconut Chutney

Instructions

1. 1Boil the 3 medium Potatoes until fork-tender, about 15-20 minutes. Drain them and mash them in a bowl. Set aside.
2. 2Heat 1 tablespoon of the 4 tbsp Oil in a medium skillet over medium heat (350°F / 175°C). Add the 1 tsp Mustard Seeds and cook until they begin to pop, about 30 seconds. Add the 10 leaves Curry Leaves and sauté for another 30 seconds until fragrant.
3. 3Add the mashed potatoes to the skillet with the mustard seeds and curry leaves. Stir in the 2 tsp Spices. Cook for 2-3 minutes, stirring constantly, until the spices are fragrant and well combined with the potato mixture. Remove from heat and set aside.
4. 4Heat a non-stick griddle or large skillet over medium-high heat (400°F / 200°C). Lightly grease the surface with a little of the remaining 3 tbsp Oil. Pour one ladleful of the 4 cups Dosa Batter onto the hot griddle.
5. 5Immediately spread the batter thinly and evenly in a circular motion to form a crepe, about 8-10 inches in diameter. Cook for 2-3 minutes, or until the edges start to lift and the bottom is golden brown and crispy.
6. 6Carefully spoon about 1/4 of the potato mixture onto one half of the dosa. Fold the other half over the filling to create a half-moon shape. Cook for another 1-2 minutes until the dosa is crisp and golden on both sides.
7. 7Repeat steps 4-6 with the remaining 4 cups Dosa Batter and potato mixture to make 4 dosas in total. Use the remaining 3 tbsp Oil as needed to prevent sticking.
8. 8Serve the hot Vegan Masala Dosa immediately with the 4 cups Sambar and 1 cup Coconut Chutney.

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