Masala Dosa.

~60 minutes estimated. Uses ready fermented batter. Fermenting batter from scratch needs its own tested method.

US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.

Ingredients

• 24.69 oz by weight ready fermented dosa batter
• 17.64 oz by weight potatoes, boiled
• 5.29 oz by weight onion, sliced
• 2 tbsp oil
• 0.5 tsp mustard seeds
• 0.25 tsp turmeric
• 10 curry leaves
• 0.75 tsp salt

Method

1. 01

   Heat half the oil, splutter mustard seeds, and add curry leaves carefully. Cook onion until softened.

2. 02

   Add turmeric, salt, and roughly mashed potatoes. Stir into a soft filling.

3. 03

   Heat a flat nonstick skillet and wipe lightly with oil. Spread a ladle of batter in a thin spiral and drizzle a little oil at the edges.

4. 04

   Cook until crisp underneath, add potato filling, and fold. Repeat, adjusting heat between dosas.

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