Masala Dosa with Coconut Chutney

Thin rice and lentil dosa with spiced potato filling, mustard seeds, curry leaves, and fresh coconut chutney.

Ingredients

• 120 g rice
• 40 g urad dal
• 2 medium potatoes
• 1 small onion
• 1 tsp mustard seeds
• 1/2 tsp turmeric
• 8 curry leaves
• 60 g coconut
• 1 lime
• 1 green chili

Method

1. Ferment the rice and urad dal batter.
2. Fry the spices, add the potatoes, and make the filling.
3. Cook thin dosas, fill them, and serve with coconut chutney.