River Cottage

Dosa-expert Jagdish Ghelani showed Hugh how to make these authentic Indian pancakes on River Cottage Veg

Jag: "You can get packets of Dosa mix from Indian grocers. They are called Gits Dosa Mix and can be made by following the instructions on the packet. This will do the job just as well, but you can follow the slightly more lengthy method below."

For the dosa

• 300g rice
• 100g urad dhal (lentils)

For the masala dosa filling

• 1 tbsp oil
• ½ tsp dried fenugreek seeds
• 1 dried red chilli
• ½ tsp mustard seeds
• 1 onion finely, sliced
• 2 large potatoes, boiled finely diced
• 1 tsp salt
• ½ tsp ground turmeric

1. For the dosa, place the rice in one bowl and the urad dhal in another. Cover with cold water and allow to soak overnight, or for at least 6 hours.

2. The next day, drain both and grind together until smooth. Add salt and enough water to make a batter, then leave overnight at room temperature.

3. For the filling, heat the oil in a big pan and once the oil is hot, add the fenugreek seeds, whole red chilli and the mustard seeds.

4. After a few moments put the onion in the pan and stir-fry till partly cooked. Add the boiled potatoes, salt and turmeric, and keep stirring for a minute or so more.

5. Add a little water, enough to just cook the potatoes and simmer gently for 15 minutes until tender.

6. Now spread your batter in a circular motion on a hot grill plate or frying pan. When one side is nearly golden brown add the filling to the centre of the dosa and spread evenly in a strip in the middle. Fold both sides in over the filling then flip the dosa. Slice into portions and serve hot.