Pancakes with Spicy Potato Filling

These thin crispy pancakes with filling are a common snack throughout South India. Since masala dosas should be eaten fresh and hot, to table they are best brought directly from the kitchen stove. Coconut chutney and chopped coriander leaves are the traditional garnishes.

Soak long grain rice and dal in separate baking bowls for one night. Then rinse separately, drain and puree in order in an electric hand mixer. Use just enough water here to make a fine paste. Mix the two purees in a large baking bowl with a finely chopped chile, the brown sugar and 1/2 tsp. salt. Stir the batter until hearty, cover the baking bowl and let it rest in a warm place for 1-2 hours or overnight. Then preheat the flame to medium temperature and grease with half tsp. ghee. Meanwhile, beat the dough again. It should be of fairly runny consistency. Splash a few drops of water on the skillet to test. If they dance and sizzle the frying pan is hot enough. Pour 4 Tbsp. of the batter into the frying pan and spread it out thinly in a circle from the center using the back of a spoon. This mass of dough should make a thin dosa of 20 cm ø. The trick is to spread the dough as quickly and thinly as possible before the temperature sets it. Bake the dosa for 2-3 min. until it becomes godbrown. Then bake once on the other se

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