Method
- 01
Peel and cut your potatoes into small cubes (about 1/2-inch). Finely chop your onion and mince your green chili. Set aside.
- 02
Heat 3 tbsp coconut oil in a cast iron skillet over medium heat. Add mustard seeds and let them crackle for about 30 seconds until fragrant.
- 03
Add the urad dal and chana dal, stirring constantly for 1 minute until golden.
- 04
Add curry leaves and immediately add your diced potatoes. Stir well to coat with oil and spices.
- 05
Add the minced green chili, asafetida, turmeric, and salt. Stir and cook covered over medium-low heat for 12-15 minutes, stirring occasionally, until potatoes are tender and the mixture is dry. The filling is ready when potatoes are completely soft and lightly golden at the edges.
- 06
While the potato filling cooks, prepare a quick sambar: heat a small saucepan and dry-roast 1 tbsp sambar powder over low heat for 1-2 minutes to bloom the spices, then set aside.
- 07
In the same saucepan, heat 1 tbsp coconut oil and add 1 tbsp chana dal. Cook for 2 minutes until slightly golden, then add diced tomato and 1.5 cups water. Bring to a simmer.
- 08
Add the roasted sambar powder and 1/4 tsp salt to the simmering water. Simmer for 3-4 minutes until tomato softens. Keep warm on low heat.
- 09
Heat your cast iron skillet or tawa over medium-high heat. Lightly oil the surface with 1.5 tbsp coconut oil using a brush or damp cloth.
- 10
Once the pan is hot (test by flicking a drop of batter on it—it should sizzle and spread immediately), pour 1/4 cup of dosa batter onto the center of the pan. Using the back of a ladle or spoon, quickly spread it outward in a thin, circular motion to form a large, thin crepe about 8-9 inches in diameter.
- 11
Cook the dosa for 1-2 minutes until the bottom is light golden and crispy. Drizzle 0.5 tsp coconut oil around the edges and on top.
- 12
When the dosa is crispy and starts to brown at the edges (about 1 more minute), place a generous spoonful of warm potato filling down the center of the crepe.
- 13
Fold the dosa in half over the filling to create a half-moon shape, or roll it up if you prefer. Slide onto a serving plate.
- 14
Repeat with remaining batter to make 4 dosas total (2 per person).
- 15
Serve dosas immediately while crispy, with warm sambar on the side and fresh coconut chutney for dipping.
