Ingredients:

• Dosa batter – 4 cups

For making Potato Masala:

• Potatoes – 3
• Onions – 2 small (sliced lengthwise)
• Green chillies – 3 slit lengthwise
• Tomatoes – 1 small (diced) (Optional)
• Mustard seeds – 1/2 tsp
• Split urad dal – 1/2 tsp
• Garlic flakes – 3 (optional)
• Gram dal – 1/2 tsp (optional)
• Turmeric powder – 1/2 tsp
• Chilli-coriander powder – 1/2 tsp (optional)
• Curry leaves – a few (optional)
• Coriander leaves – 2 tsp (optional)
• Oil – 2 tbsp
• Salt – to taste

Method:

Boil the potatoes, peel the skin and smash/cut into medium sized pieces. In a pan, heat the oil, splutter mustard seeds, add the urad dal and gram dal and fry for a few seconds. Then, add the onions, garlic and green chillies and saute for a few minutes. Then, add the tomatoes, curry leaves, and cooked potatoes. Add the turmeric and chilli powder (if preferred) and about 3/4 cup of water and mix well. Allow the mixture to come to a boil. Add in the coriander leaves and mix. Remove from heat and set aside.

Heat a tawa (flat pan), smear some oil on top, and then pour about 8 tbsp of the batter into a round shape on the tawa. Spread the batter into a wider area so as to make a thin crispy dosa. Pour a little oil on the sides to make it crispy. Once cooked and crispy brown on one side, turn over and allow to cook on the other side for about 30 seconds, turn around once again and put around 3-4 tbsp of potato masala and fold the dosa and serve.? Can be served with all chutneys or sambhar or just plain.