Masala Dosa with Potato Palya

Ingredients

• 3 cups fermented dosa batter, at room temperature
• 1½ lb potatoes, boiled and roughly crushed
• 2 tbsp coconut oil, plus more for the griddle
• 1 tsp mustard seeds
• 1 tsp split urad dal
• 1 sprig curry leaves
• 1 onion, sliced thin
• 2 green chilies, slit
• ½ tsp turmeric
• 1 tbsp grated ginger
• 2 tbsp cilantro, chopped
• 1 tsp lemon juice

Method

1. Make the palya first: heat the coconut oil, pop the mustard seeds, add the urad dal and fry until it turns golden, then the curry leaves, onion, chilies, and ginger. Cook until the onion is translucent, 5 minutes.
2. Add turmeric, salt, and the crushed potatoes with a splash of water. Fold together — lumpy is correct — and finish with cilantro and lemon. Keep warm.
3. Thin the batter with water until it pours like heavy cream. Heat a flat griddle over medium until a flick of water skitters, then wipe it with a halved onion dipped in oil.
4. Pour a ladle in the center and spread outward in a quick spiral from the middle. Drizzle oil around the rim and cook, untouched, until the underside is lacy, deep gold, and lifting on its own, 2–3 minutes. Never flip a masala dosa.
5. Spoon potato down the center, fold over, and slide onto a plate. Serve with sambar and coconut chutney while the next one cooks.