Dosas with potato filling

I tried to make dosas a long time ago, and while they were fun, they were also kind of chunky and didn't spread very well. I intended to try again soon, and now a mere 18 days later, I have. This time I used a mix I found at a Chinese grocery store (not sure why they sell dosa mix, but I went with it). Instead of having to ferment the rice-lentil batter overnight, this one was instant. I just had to let it sit for 10 minutes. I still had trouble spreading the batter, but they were smoother. I really liked the potato filling I made up. The only time I've had dosas in a restaurant, the filling was way too spicy for me. This one was just right. I parboiled the potatoes before adding them to the saute with the rest of the veggies, and I think that was a good call. I also used some frozen veggie mix because I am in pantry/freezer elimination mode (moving to Chicago in about a month), and I had these veggies in there. I think fresh cauliflower would have been even better than this mix.

To complete the faux-Indianness of the week, I also got henna on my hand yesterday. It's very pretty. Do you see the bird in the design? In this picture, the henna paste is still on my hand. Today, the design is a dark reddish brown.

Dosas with potato filling

4 medium red potatoes, chopped into 1-inch cubes

Vegetable oil for sauteing

1 tsp whole mustard seeds

1/2 tsp whole cumin seeds

1/2 large onion, diced

1 1/2 tsp curry powder (I'm in love with Penzey's Maharajah blend-if you get the Penzey's catalog, you just got a coupon for a free 1/2 cup jar of anything. Try this curry powder. I think it's the most expensive thing they sell in a 1/2 cup jar. And it's tasty.)

1/2 tsp salt

2 cups frozen vegetables (my blend was cauliflower, broccoli, and carrots) or fresh cauliflower or whatever needs using

Dosas, prepared using package directions

Bring a medium saucepan of water to a boil. Add the potatoes and cook for 8-10 minutes, or until they are almost ready. Remove or drain, reserving some of the water.

In the meantime, heat oil in saute pan over medium heat. When the pan is hot, add mustard seeds and cumin seeds and let them sizzle and pop for about 30 seconds. Add onion and saute for about 4 minutes or until translucent. Add curry powder, salt, and potatoes and saute for a few more minutes. Add about 1/3 cup potato cooking water to deglaze the pan, then add other veggies. Cook until everything is hot and potatoes are completely tender, adding more potato water if necessary. Spoon potato filling into dosas and wrap it up.