Directions

1. Sift the rice flour and salt into a bowl and make a well in the center. Whisk the coconut milk, egg, sugar, ginger and sesame oil together. Pour the egg mixture into the well in the flour and mix to form a smooth batter. Set the batter aside to rest for 10 minutes before cooking.

2. In a cast iron or heavy pan, heat 1/2 teaspoon butter or oil over medium high heat. Ladle two or three tablespoons of batter into the pan. Cook until edges start to crisp. Flip the dosa to brown the top side. Set cooked dosas aside while you prepare the sweet potato filling.

3. Cook the sweet potatoes in boiling salted water until just cooked through, about 10 minutes. Drain and set aside in a large bowl.

4. Melt the unsalted butter in a large skillet. Sauté the onion until golden, about 5 minutes. Combine the cumin, chilies, garlic, ginger, ground coriander, mustard seeds and turmeric and stir into the onions, stirring for one minute. Add the sweet potatoes to the pan with the onion mixture and combine. Stir in the chopped cilantro and the lemon juice. Season with salt

5. Roll some of the sweet potato filling in a dosa and garnish with additional chopped cilantro and a dollop of plain yogurt.