Paper Dosa with Three Chutneys & Sambar

Ingredients

• 1.5 cups dosa batter (store-bought or pre-fermented)
• 2 medium potatoes, diced small
• ½ tsp mustard seeds
• 8 leaves curry leaves
• ¼ tsp turmeric powder
• ¾ cup frozen grated coconut
• 2 medium tomatoes, diced
• 1 cup sambar powder mixed with water

Instructions

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

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

10. 10

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

11. 11

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

Tools you’ll need

• large non-stick skillet or griddle
• 2 small pots
• blender or mortar and pestle
• 3 small bowls
• dampened spatula or spreader
• fork

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