Masala Dosa

Instructions

The day before cooking, grind the rice, boiled rice, urad dal and salt with water in a blender or dosa grinder. Aim for a batter about as thick as pancake batter.

Leave the batter overnight in a warm spot to ferment. Do not skip this step, and use a roomy container, because the batter can nearly double in volume.

For the filling, heat the oil in a wok or deep pan. When it is hot, add the mustard seeds and let them splutter until the popping begins to slow.

Add the green chilies, curry leaves and chana dal, and stir until the chana dal turns brown. Watch closely, since it can go from brown to burnt within seconds.

Add the onions and fry until browned, then stir in the turmeric and cook for 2 minutes. Add the ginger and garlic and cook for a few seconds.

Mix in the mashed potatoes, then turn off the heat. Stir in the lemon juice and cilantro and set the filling aside.

Heat a tava, iron pan or non-stick pan over medium heat until a drop of water evaporates on contact. Pour about ½ cup of batter into the pan and spread it outward slowly into a thin circle, as for a crêpe.

Cook for a minute, then flip with a flat spatula. While the second side cooks, spread the ghee and shortening mixture over the top, then flip again.

When the underside turns crisp, spread 1 teaspoon of onion chutney over the top. Put some filling on one half, fold the other half over it, and serve with coconut chutney.