Easy masala dosa with coconut chutney

“Dosa are spongy, yet thin and crisp pancakes made from a fermented lentil and rice batter. As they take a long time to prepare, I started making this quick version from a ground rice batter. While they don’t have the unique flavour of authentic dosa, they make light and crispy envelopes for this lovely, spiced potato filling. To add more protein to the dish, I add more lentils to the potatoes than normal and serve it with coconut chutney on the side. You can buy dosa batter from Indian shops if you prefer a more authentic experience. The coconut chutney is very easy to whiz up – especially if you have store-bought grated coconut in the freezer (which I highly recommend doing).” Anjum Anand, Anjum's Australian Spice Stories