Masala Dosa

1. Rinse the rice and the urad dal with fenugreek seeds separately, then soak them in plenty of water for at least 4 to 6 hours.
2. Drain and grind the urad dal to a smooth, fluffy batter and the rice to a slightly grainy batter, combine them in a large bowl with non-iodized salt, and leave covered in a warm place to ferment for 8 to 12 hours until risen and bubbly.
3. For the filling, heat 2 tablespoons of oil in a pan and pop the mustard seeds, then add the curry leaves, sliced onions, green chillies and grated ginger and cook until the onions are soft and golden.
4. Stir in the turmeric, then add the crumbled boiled potatoes and a splash of water, season with salt, and cook for a few minutes until everything comes together, finishing with the chopped coriander; keep warm.
5. Stir the fermented batter and thin it slightly with water to a pourable consistency, then heat a flat griddle or non-stick tava over medium heat.
6. Pour a ladle of batter into the centre and quickly spread it outward in a spiral into a thin round, drizzle a little oil around the edges, and cook until the underside is crisp and golden brown.
7. Place a portion of the potato filling along the centre of the dosa, fold it over, and serve immediately while crisp, with coconut chutney and sambar.

You'll use: Pan · Large pot · Saucepan