Dosa Masala with Potato Bhaji and Red Chutney

For the dosa batter: Place both the cooked and raw rice and dahls into a medium sized bowl and rinse a few times under running water. Add the fenugreek seeds and cover with water.

Cover with cling wrap or a cloth and leave to ferment at room temperature for 5 hours or overnight.

Drain most of the liquid but reserve to one side. Blend the rice and dal into a batter, adding a little of the soaking liquid if required to loosen. The batter should be the consistency of double cream.

Cover and ferment for a further 8 hours until bubbly and light. Add salt and mix again. Set aside.

For the potato bhaji: Heat the oils in a medium sized pan and add the mustard seeds. They will begin to sizzle and pop, add the chana dahl and toast until golden. Add the asafetida, the sliced onions, green chilis, curry leaves and pinch of salt and cook until light golden.

Add the cooked diced potatoes, turmeric, a pinch of salt and ½ cup of water. Stir to combine, lower the heat and cook for a further 3-4 minutes to allow the heat to draw through the potatoes and for the flavours to combine. Set aside.

For the red chutney: Combine all ingredients in a spice grinder and blend to a paste.

To make and assemble the dosa: Heat the dosa pan over a low heat and pour a ladle of batter into the centre of the pan. Starting from the middle spread the batter out in concentric circles towards the outside to form a thin pancake. Don't try to retrace the lines.

Drizzle a little oil around and over the dosa and cook gently for 3-4 minutes until golden and crisp. Place a spoonful or two of the potato bhaji into the centre of the dosa and carefully roll into a large tube ensuring the potato remains in the centre.

Serve the dosa warm with a little bowl of red chutney, fresh lime wedges and fresh chopped coriander.