Masala Dosa

Step 1

In a medium bowl, whisk together rice flour, urad dal flour, and salt until well blended.

Step 2

Slowly pour in water while whisking constantly until the mixture looks like thin pancake batter with no lumps.

Step 3

Set the batter aside at room temperature for at least 10 minutes so the flours fully hydrate and the batter becomes slightly thinner.

Step 4

Peel and cut potatoes lengthwise in half, then cut into 1/4-inch-thick half-moons so they cook quickly.

Step 5

Dice the onion into 1/4-inch cubes (smaller than a pea), separating the layers so they don't clump.

Step 6

Heat 1 tablespoon of oil in a 12-inch nonstick skillet over medium-high heat until it shimmers, about 60 seconds.

Step 7

Add diced onion and ginger-garlic paste, stir constantly for 30 seconds until fragrant.

Step 8

Add potato pieces and the spice blend, stir well to coat evenly.

Step 9

Add 1/4 cup water, cover the pan, and cook over medium heat for 5 minutes, stirring once halfway through, until potatoes are just tender when pierced with a fork.

Step 10

Uncover and cook for 1 more minute until any excess liquid evaporates and the mixture looks dry.

Step 11

Remove the filling to a plate and wipe the skillet clean with a dry paper towel.

Step 12

Add 1 tablespoon of oil to the clean skillet and heat over medium-high heat until it shimmers, about 60 seconds.

Step 13

Pour 1/2 cup of batter into the center of the pan and immediately use the back of a wet ladle to spread it outward in a circular spiral into a thin crepe about 8 inches across.

Step 14

Cook for 1 minute until the bottom surface turns golden brown and looks lacy around the edges.

Step 15

Flip the dosa with a spatula and cook the other side for 30 seconds until light golden.

Step 16

Slide the dosa onto a plate, spoon 2 tablespoons of the potato filling down the center, and roll it into a cylinder.

Step 17

Repeat steps 12–16 with the remaining batter and filling to make one more dosa for your second serving.

Step 18

Place each dosa on a plate and pour 1/4 cup of coconut chutney alongside it.

Step 19

Pour 1/4 cup of sambar into a small bowl and place it next to the plate for dipping.