Masala Dosa Potato Filled Rice and Lentil Crepe Recipe

Ingredients

• 5 medium russet potatoes (about 43 ounces; 1.2kg), peeled and cut into 1-inch pieces
• 1 tablespoon (12g) Diamond Crystal kosher salt, plus more for seasoning the filling
• 2 tablespoons (24g) sugar, divided
• 3 tablespoons (42g) apple cider vinegar, divided
• 1/2 cup ghee or neutral oil, such as vegetable, peanut, or canola (3 1/2 ounces; 100g), plus additional ghee for cooking the dosa
• 1 medium onion (about 9 1/2 ounces; 265g), thinly sliced
• 1 1/2 teaspoons (3g) black mustard seeds
• 1/2 teaspoon (1g) cumin seeds
• 1 tablespoon (15g) chana dal (yellow lentils)
• 1 teaspoon (3g) ground turmeric
• 1/2 teaspoon (1g) Kashmiri red chili powder
• 1 pinch asafetida
• 1 Thai green chili, split (about 5g)
• 1/3 cup toasted cashews (1.8 ounces; 50g)
• 1/4 bunch cilantro leaves and tender stems (about 1 ounce; 28g), chopped
• 1 recipe dosa batter
• Coconut Chutney, for serving

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