Paper Dosa with Three Chutneys & Sambar

Step 1

Boil diced potatoes with turmeric and salt in a small pot until fork-tender, ~8 minutes.

Step 2

Heat 1 tsp oil in a small skillet. Crackle mustard seeds, add curry leaves, then fold in cooked potatoes. Keep warm.

Step 3

Blend coconut with 1/4 cup water and a pinch of salt into a paste for coconut chutney. Transfer to a bowl.

Step 4

Crush tomatoes by hand or roughly blend with 1/4 tsp salt for tomato chutney. Transfer to a second bowl.

Step 5

Heat sambar powder mixture with 1 tbsp oil and a pinch of salt in another small pot over medium heat, ~3 minutes.

Step 6

Heat a non-stick skillet or griddle over medium-high until water flicks sizzle instantly, ~2 minutes.

Step 7

Pour 1/4 cup batter onto the center. Immediately swirl with a dampened spatula in a spiral to create a thin, lacy crepe.

Step 8

Cook 30 seconds until the bottom is golden and crispy. Drizzle 1/2 tsp oil around the edges.

Step 9

Flip and cook the second side 15 seconds until light golden. Do not overcook or it loses crispness.

Step 10

Slide onto a plate. Spread potato masala down the center. Repeat with remaining batter for a second dosa.

Step 11

Serve dosa folded or rolled with coconut chutney, tomato chutney, and warm sambar on the side.