Masala dosa

Method

1. The morning before, soak the rice and the urad dal with fenugreek separately in cold water for 6 hours.
2. Grind each with a little soaking water: the dal should turn frothy, the rice stay faintly gritty. Combine, salt, and ferment 10 to 14 hours somewhere warm, until the batter doubles and smells tangy.
3. Boil the potatoes until tender, drain and crush them roughly with a fork.
4. Heat 2 tbsp oil, pop the mustard seeds, then add the curry leaves, chillies, ginger and onion and soften for 6 minutes.
5. Stir in the turmeric, potatoes, salt and 60 ml water and cook gently for 3 minutes into a soft filling.
6. Heat a flat pan over medium-high heat, wipe it with an oiled cloth, pour a ladle of batter in the centre and spread it outwards in a spiral.
7. Drizzle oil around the edge and cook for 2 to 3 minutes without flipping, until golden and lifting away on its own, then spoon in the potato and roll.