Classic Masala Dosa with Spiced Potato and Coconut Chutney

Ingredients

• 800 g dosa batter (ready-made)
• 500 g potatoes, peeled and diced
• 1 onion, finely sliced
• 1 tsp mustard seeds
• 1 tsp dried black urad dal
• 10 curry leaves
• 1 tsp ground turmeric
• 2 green chillies
• 3 tbsp vegetable oil
• 50 g desiccated coconut
• 10 g fresh ginger
• 1 tbsp chana dal (split)

Method

1. 1

   Boil the diced potatoes in water for 12 minutes until tender, then drain and roughly crush with a fork.

2. 2

   Heat 1 tbsp of the vegetable oil in a pan, add half the mustard seeds, half the urad dal, half the curry leaves and the sliced onion, and fry for 5 minutes until the onion softens.

3. 3

   Stir in the turmeric and half the green chillies, then add the crushed potatoes and 2 tbsp water; cook for 5 minutes, stirring, until well combined. Keep warm.

4. 4

   For the chutney, blitz the desiccated coconut, remaining green chilli, ginger and chana dal with 100ml water to a smooth paste.

5. 5

   Heat a little of the remaining oil in a small pan, add the remaining mustard seeds, urad dal and curry leaves, fry for 30 seconds, then stir into the chutney.

6. 6

   Heat a large non-stick frying pan with a few drops of the remaining oil, pour in a ladle of dosa batter and spread thinly into a large circle; cook for 2-3 minutes until golden and crisp underneath.

7. 7

   Spoon the potato filling onto one half of the dosa, fold over and serve at once with the coconut chutney.