Name: Rice and Lentil Crepes with Potato
Yield: Makes 4 servings
Ingredients: 1 1/2 cups long-grain white rice (not converted; 10 oz); 3/4 cup urad dal (white split lentils; 5 oz); 1 1/2 cups plus 1/3 cup water; 1 teaspoon salt; About 1/2 cup vegetable oil for cooking; 1 1/2 lb Yukon Gold potatoes, all about the same size (4 medium); 1/4 cup vegetable oil; 1 teaspoon black mustard seeds; 8 fresh or thawed frozen curry leaves; 1/2 teaspoon cumin seeds; 1 medium onion, chopped; 1 fresh green chile (such as Thai or serrano; 2 1/2 inches), minced, including seeds; 1/2 teaspoon turmeric; 1 cup water; 3/4 teaspoon salt; Accompaniment: bottled mango chutney; a well-seasoned 10-inch round cast-iron griddle or a 10-inch nonstick heavy skillet

Masala Dosas
With its fermented dough whirled into a crêpe-like exterior and its rich filling of curried potato, this classic Indian dish achieves a unique balance. The urad dal, black mustard seeds, and curry leaves are available at kalustyans.com.

Cooks' notes:

· Batter, after fermenting (24 hours) and standing (2 1/2 hours), can be chilled up to 24 hours more. Let stand at room temperature 30 minutes and gently stir to combine before cooking. · Dosas, without filling, can be cooked up to 1 hour ahead and kept, covered with foil, at room temperature. Reheat dosas in a 350°F oven between layers of foil until warm, about 10 minutes. · Filling can be made 1 day ahead and chilled, covered. Reheat, adding water to loosen filling if necessary.

Recipe notes

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