Masala Dosa

Rinse soaked rice and split peas together until water runs clear. Drain well.

In a blender or food processor, combine rice, split peas, and fenugreek seeds with 1 cup water in batches. Blend until smooth and creamy, adding water as needed to reach a thick pourable consistency (thinner than pancake batter, thicker than crêpe batter).

Transfer batter to a bowl and stir in salt. Let rest at room temperature 30 minutes before using.

Heat 1 tbsp coconut oil in a skillet over medium heat. Add mustard seed and cook until seeds pop, about 30 seconds.

Add diced onion and cook until softened, 3–4 minutes. Stir in minced ginger and cook 1 minute until fragrant.

Add diced potato, turmeric, and garam masala. Toss gently to coat and warm through, 2–3 minutes. Fold in chopped green onion. Season to taste with salt and remove from heat.

In a food processor, combine shredded coconut, chopped green onion, lime juice, minced ginger, and 1/4 cup water. Pulse into a chunky paste. Season with salt to taste.

Heat a large griddle or non-stick skillet over medium-high heat. Lightly oil the surface with coconut oil.

Pour 1/2 cup batter onto the griddle and immediately spread it outward in a thin circular motion using the back of a ladle, forming a crepe about 8 inches wide.

Cook until the edges begin to curl and the bottom is lightly golden and crispy, 2–3 minutes. Drizzle a little coconut oil around the edges and underneath if needed.

Spoon 3–4 tbsp warm potato filling down the center third of the dosa. Fold one long side over the filling, then fold the other side to form a neat envelope or fold into thirds.

Transfer to a serving plate and repeat with remaining batter and filling. Serve dosas hot with coconut chutney and sambar powder on the side.