STUFFED SOUTH INDIAN CREPES

Steps:

• 1. Prepare the dosa batter. Then boil the potatoes in lightly salted water to cover until tender, about 20 minutes. Let cool, peel, and coarsely mash.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat, add the red chili peppers and ginger and cook, stirring, until golden, 1 minute. Reduce the heat to medium and add the green chili peppers, both the dals, mustard seeds, cumin, fenugreek, asafoetida, curry leaves, turmeric, and salt, and stir until golden, about 1 minute.3. Add the potatoes and cook, stirring lightly, over medium-high heat until heated through. Add the cilantro and lemon juice and cook about 5 minutes to blend the flavors.4. To make the dosa, heat a large cast-iron tava or a nonstick griddle or skillet over medium-high heat until a sprinkling of water sizzles immediately. Wipe the tava and baste it lightly with oil. Using a metal soup ladle, pour about 1/2 cup of batter onto the hot tava and spread it evenly into a 6- to 7-inch circle by lightly pushing the batter outwards in round, circular motions with the back of the ladle.5. As the dosa sets and turns lightly golden on the bottom (which happens very quickly), drizzle 1/2 to 1 teaspoon oil around the edges and a few drops over the top and cook until the bottom takes on a rich golden hue, about 15 seconds. Turn over once and cook until the other side is barely golden, about 30 seconds. As you make each dosa, place about 1/2 cup filling in the center of the softer (whiter) side, then serve open-faced, folded in half, or shaped into a cone. Repeat with remaining batter. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.