Masala Dosa (Quick & Easy)

Ingredients:

1 cup/120g besan flour (chickpea flour)

1 cup wheat flour

1/4 tsp baking soda

2 cup water or more

Salt to taste

Filling

6 medium potatoes

1 medium onion ~ finely diced

2 tsp veg. oil

1 tsp mustard seeds

2 dried chili ~ break into pieces

1 bell pepper ~ diced

1 tbsp ginger ~ grated

1/2 tsp ground black pepper

1/2 lemon juice

Salt to taste

1/2 cup cilantro ~ chopped

Directions/Instructions:

1. Boil the potatoes in their jackets until a fork inserted in the thickest portion goes cleanly through.  Dice the potatoes into fairly small dice.
2. Heat the oil in a wok or large saucepan, add the mustard seeds, and when it crackles, then add the red chili and onions.
3. Saute and stirring frequently until the onion starts turning color; add the ginger and saute a few more seconds.  Next, add the diced bell peppers and ground black pepper.
4. Stir occasionally for about 5 mins or until the peppers begin to soften.  Then add the cooked potatoes.
5. Let the potatoes cook over medium-high heat until they form a crust at the bottom.  Stir a few times so it does not stick.  Use a potato masher or a heavy ladle to mash the potatoes slightly.
6. Season with salt and stir in the lemon juice.  Sprinkle the chopped cilantro and mix well.
7. Mix the ingredients in a bowl with enough water to make a runny batter to make the dosa.  (The batter should be far runnier than a pancake batter because you want to spread it fairly thin.)
8. Heat a griddle over medium-high heat.  Using a round-bottom ladle, pour about half a cup of batter into the center of the griddle.  Quickly, spread outward in a circular motion with the bottom of the ladle.  Dosa is to be fairly thin if you prefer it to be crispy.
9. Sprinkle or spray some oil around the edges.  Cook until the top is dry and the edges are browned; remove to a plate.
10. Place the stuffing/filling inside the dosa, fold it over, and serve with any chutney you prefer.  Enjoy!