Masala Dosa (South Indian Crispy Rice Crepe with Spiced Potato Filling)

Peel the 300 g potatoes and boil them until fully tender.

When a skewer or fork slides in easily, drain well and mash roughly with a fork, leaving small chunks so the filling does not turn pasty.

Heat 2 tbsp cooking oil over medium heat and add 0.5 tsp mustard seeds.

Let them pop and crackle before adding 8 curry leaves, then fry for about 10 seconds so they release aroma without burning.

Add the 120 g onion and cook over medium heat for about 5 minutes, stirring often, until translucent rather than browned.

Stir in 0.5 tsp turmeric and cook for 1 minute to remove its raw edge.

Add the mashed potatoes and 0.5 tsp salt, then mix over low heat until the seasoning is evenly distributed.

Stir gently so it does not stick, cook off a little moisture, and let the filling cool slightly.

Heat a cast iron pan or dosa pan over high heat until it just begins to smoke.

Pour one ladle of the 500 ml batter and spread it quickly into a thin circle before the surface sets.

Reduce to medium-low heat and cook for 3 to 4 minutes, until the edges brown, crisp, and lift from the pan.

Place the potato filling in a line, fold or roll the dosa, and serve immediately.