Rinse the sweet potato under running water scraping any mud that is sticking on it. Slice the veggie in to circular discs or triangular pieces as you prefer. Let the pieces be of 0.5 cm in thickness. Bring 2 cups of water with salt to rolling boil and include sweet potato slices.

Let the slices cook half way in water, then switch off the flame and drain the water. Put all the slices in wide bowl and add gram flour, red chilly powder, sambar powder, turmeric, coriander powder and little salt. Toss the slices so that spices coat evenly over them.

Next heat a dosa griddle and pour some oil on it. Roast the sweet potato slices both sides till you find some dark spots on them.

Soft and spicy roasted sweet potato is ready to accompany rice-rasam combo.

It is not advisable to make very thin slices of sweet potato as it will easily break when you toss with spices.

When you cook sweet potato in water, make sure it is cooked halfway not till soft. Because it has one more round of roasting over griddle.

You can mix all the spices with gram flour first before tossing it with slices to ensure even coating.