Masala Dosa Crispy Crepe

Heat 2 tablespoons of oil in a large pan over medium heat. Add mustard seeds, cumin seeds, and asafoetida. Once the mustard seeds begin to splutter, add the curry leaves, slit green chillies, and grated ginger. Saute for about one minute until fragrant.

Add the finely chopped onion to the pan. Cook until the onions turn translucent and soft, which usually takes about 5-7 minutes. Stir in the turmeric powder and mix well, ensuring it coats the onions evenly.

Add the boiled, peeled, and mashed potatoes to the pan with the onion mixture. Season generously with salt to taste. Mix everything thoroughly, gently mashing any remaining large potato chunks, until the masala is well combined and heated through. Cook for 2-3 minutes, then garnish with fresh chopped coriander and set aside.

Take your fermented dosa batter. It should be of a smooth, pouring consistency, similar to thin pancake batter. If it's too thick, add a little water, one tablespoon at a time, and whisk until it reaches the desired consistency. Ensure there are no lumps.

Heat a non-stick tawa or a well-seasoned cast-iron griddle over medium-high heat. To check if it's hot enough, sprinkle a few drops of water; they should sizzle and evaporate quickly. Lightly grease the tawa with a few drops of oil, spreading it with an onion half or a paper towel. Wipe off any excess oil.

Lower the heat slightly. Pour one ladleful of dosa batter into the center of the hot tawa. Using the back of the ladle, quickly spread the batter outwards in a continuous circular motion, starting from the center, to form a thin, even crepe. Work quickly before the batter sets.

Drizzle about a teaspoon of oil or ghee around the edges and over the dosa. Increase the heat back to medium-high. Cook the dosa until the edges turn golden brown and start to lift from the tawa, and the bottom becomes crispy and golden. This usually takes about 2-3 minutes.

Once the dosa is crispy, place a generous spoonful of the prepared potato masala filling in the center of the dosa. Carefully fold the dosa in half or roll it up. Transfer immediately to a serving plate. Repeat the process for the remaining batter and filling. Serve hot with coconut chutney and sambar.