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1
Peel the potato and pass it through a ricer.
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2
In a medium bowl, combine the rice flour with the yogurt, salt and 1/2 cup of the riced potato.
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3
Whisk in the club soda, 1/2 cup at a time; the batter should be smooth and very thin.
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4
In a medium bowl, mix the yogurt with the cilantro, onion and salt.
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5
Add the shredded chicken and stir to coat.
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6
Heat a 10-inch nonstick skillet over moderately high heat.
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7
Add 1 teaspoon of oil to the center of the pan and immediately pour 1/4 cup of the batter directly onto the oil; the batter will spatter and spread on its own, forming a lacy crepe.
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8
(If the batter doesn't spread, thin it with club soda, adding 2 tablespoons at a time.)
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9
Cook the dosa until browned at the edge and dry on the surface, about 2 minutes.
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10
Gently flip the dosa with a spatula and cook until the browned on the second side, about 1 minute longer.
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11
Transfer the dosa to a baking sheet.
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12
Repeat with the remaining batter and oil, placing the finished dosas on the baking sheet but not stacking them as they will stick together.
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13
You should have about 12 dosas.
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14
Top each dosa with 1/3 cup of the chicken filling, fold them over and serve immediately, passing the mango chutney and hot sauce on the side.
