Crisp masala dosa

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Method

1. 1

   Start the masala

   Heat the oil in a pan. Add the mustard seeds and urad dal, and when the seeds pop, the curry leaves and chillies. Add the onion and cook until soft, about 4 minutes.

2. 2

   Finish the masala

   Stir in the turmeric, then the potatoes, salt and a splash of water. Mix well, cook for 2 minutes and fold in the coriander. Keep it warm.

3. 3

   Oil, then heat

   Brush the Ceramic Crepe Pan with a few drops of oil, then warm it over medium heat for 2 minutes. Ceramic browns best at medium; it doesn't need a high flame.

4. 4

   Spread

   Pour a ladle of batter into the centre and spread it outwards in quick circles with the back of the ladle, into a thin round.

5. 5

   Crisp it

   Drizzle half a teaspoon of oil around the edge. Cook until the base is golden and the edges start to lift, about 2 minutes.

6. 6

   Fill and fold

   Spoon some masala along one side, fold the dosa over with the wooden turner and slide it onto a plate. Serve at once with coconut chutney and sambar. Brush the pan with a few drops of oil again before the next dosa.

Cook it with

Ceramic Crepe Pan

A wide, low ceramic surface that browns the dosa with only a brush of oil.

26cm · ₹2,090

Wooden Turner

Slides under the dosa without marking the ceramic.

Turner · ₹199