Peel and cube the potatoes. Boil them until soft, drain, coarsely mash and keep them aside.

Thinly slice the onion and halve the green chilli.

Heat the vegetable oil in a frying pan. Add the mustard seeds and, after they splutter, add the urad dal, channa dal, green chilli, cumin seeds and curry leaves. Fry them for half a minute on a medium flame, making sure not to not burn them.

Now add the thinly sliced onion and fry until soft and cooked through. Add the coarsely mashed potatoes, salt, turmeric and red chilly powder and mix well. Cook for a few minutes, until the ingredients are well combined. Keep this masala aside as it is going to be the filling for your dosas.

Now you are ready to cook your dosas. As I said in my previous post, I have read a lot about how to make thin and crispy dosas, but in the end there was only one method that worked for me… as I am no dosawalla and I only have a normal sized tawa. To get the best results, it is easier to spread the batter on a cold tawa/non stick pan. I use a roundish cup to spread it with a circular motion. You should watch the video of the original recipe to see how dosas are made. Spread it so you get a very thin layer of batter on the surface. Now put the fire on and as soon as little bubbles start forming, drizzle a little vegetable oil all around the edges of the dosa. This will help you remove it. When the edges start browning, add a spoonful or 2 of the potato masala in the centre of the dosa and then flip the edges over it.

After making the first dosa, I usually put the fire off and then cool the tawa down with some cold water. When the tawa is cold, then I make the second dosa, etc.

TIP: dosas do not need to be flipped over and they are ready when cooked on 1 side.

Serve hot with some coconut chutney and sambhar! Enjoy!