Here are the products we will need for this dish.

Cook the potatoes in their skins directly. After it is cooked, quickly peel and mash with a potato masher.

Add in potatoes, coconut milk and spices. With spices, be careful, put a little. I put turmeric, garam masala and a little fenugreek.

For the sauce, I took out the yogurt, 3st. L. canned pineapple, shredded coconut, a little grated ginger and lime juice. Cut to the same fresh herbs (parsley, mint, coriander) and shot it all hand blender.

Here's the sauce turned out... but the plum chutney I had prepared, I only added a bit of fresh herbs.

For the dough from which baked the pancakes dosa, need overnight to soak the rice, then with water punch in a blender to such a state that, from this solution it was possible to bake pancakes. If you have rice flour, you should dissolve it in water and salt to taste. In the original there need to put more spicy Cayenne pepper and the flour of peas, but we will make a lightweight option for us. Sharpness is enough for us in the stuffing))) Bake in a dry frying pan with one hand.

Pale, toasted side, put the previously cooked potatoes and wrap a pancake in a triangle or just roll up into a roll.

Pour over the melted butter (or, as in India, ghee).

Serve the masala dosa with chutney and yogurt sauce.