A South Indian breakfast crepe, dosa is made from rice and lentils fermented overnight and cooked into a thin, crisp crepe. It is often filled with a potato mixture and served with coconut chutney.
Blend the rice and lentils separately with some water, then combine them. Add the salt and ferment in a warm place for 8 hours.
Cook the onion in oil, add the turmeric, and mix with the mashed potato.
Pour a thin layer of batter into a lightly oiled pan. Cook over medium-high heat for 3–4 minutes, until the edges are crisp.
Place the potato mixture along one side of the crepe and fold it over.
Serve hot.
Store the batter in a covered container in the refrigerator for up to 3 days; the crepes are best eaten fresh.
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