Masala Dosa

Name: Masala Dosa
Ingredients: 1 lb. russet potatoes (about 1 large potato); 2 tbsp. ghee (clarified butter) or olive oil, plus more for brushing or drizzling; 1 tsp. black mustard seeds; 1 tbsp. chana dal, also known as split yellow gram lentils or split husked black or brown chickpeas; 1 tbsp. urad dal, also known as split husked black gram lentils, or ivory white lentils (they are white in color); 1 large yellow onion (8 oz.), halved and thinly sliced; 1 large jalapeño or 2 medium serrano chiles, diced (¼ cup); 3⁄4 tsp. kosher salt, plus more to taste; Pinch of ground turmeric; 2 tbsp. coarsely chopped fresh cilantro leaves; 2-3 tsp. fresh lemon juice; 1⁄2 cup packaged spiced chutney powder (also known as pudi or masala chutney powder); 1⁄4 cup ghee (clarified butter) or olive oil

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A masala dosa feast includes turmeric-tinged potato sabzi, rich gunpowder chile paste, and crisp, airy wrappers.

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Ingredients

1 lb. russet potatoes (about 1 large potato)
2 tbsp. ghee (clarified butter) or olive oil, plus more for brushing or drizzling
1 tsp. black mustard seeds
1 tbsp. chana dal, also known as split yellow gram lentils or split husked black or brown chickpeas
1 tbsp. urad dal, also known as split husked black gram lentils, or ivory white lentils (they are white in color)
1 large yellow onion (8 oz.), halved and thinly sliced
1 large jalapeño or 2 medium serrano chiles, diced (¼ cup)
3⁄4 tsp. kosher salt, plus more to taste
Pinch of ground turmeric
2 tbsp. coarsely chopped fresh cilantro leaves
2-3 tsp. fresh lemon juice
1⁄2 cup packaged spiced chutney powder (also known as pudi or masala chutney powder)
1⁄4 cup ghee (clarified butter) or olive oil