Spicy Plantain Dosa

To make the dosa batter, wash the urid dal (150 g) and rice (300 g) thoroughly, then drain and soak in water (900 ml) with the fenugreek seeds (1 tbsp), covered, for 6-12 hours or until the grains have swelled and softened.

Tip the mixture into a blender and whiz until smooth, then transfer to a non-metallic bowl. Cover and set aside overnight, or until the mixture is frothy, light and full of volume.

Once the batter has fermented and you’re ready to get started, preheat the oven to 180°C/350°F/gas 4.

To make the filling, peel and roughly slice the onions (3 red), scrub and roughly chop the maris piper potatoes (500 g), peel and chop the plantain (1) and squash (500 g). Peel the piece ginger (10 cm) and finely slice. Finely slice the red chillies (2 fresh) into rounds.

Place a large baking tray directly on the hob over a medium heat. Add coconut oil (1 tbsp), the mustard seeds (1 tsp), fenugreek seeds (1 tsp) and curry leaves (10 fresh), and cook for minutes (2) or until sizzling. Add the [red onions], [fresh red chillies] and [ginger], stirring to coat in the spices. Start 2m timer

Add the [maris piper potatoes], [squash] and [plantain], followed by the turmeric (0.5 tsp). Give it a good stir and place in the hot oven for hour (1) or until the vegetables are golden and soft. Once cooked, smash it all up ready for filling your dosa. Start 60m timer

Meanwhile, prepare your chutneys and pickle. For the tomato chutney, halve the tomatoes (2 ripe), then coarsely grate into a bowl, discarding the skins. Peel the onion (0.25 white) and piece ginger (5 cm) and finely grate into bowl with the red chilli (1 fresh). Squeeze in the lime (1) juice and season to taste with [sea salt] and [black pepper].

For the coconut chutney, crack open the coconut (1 fresh) and scrape out the flesh with a fork (or coarsely grate) into a bowl. Finely grate in the lime (1) zest and squeeze in all the juice. Peel and finely grate in the onion (0.25 white) and piece ginger (3 cm), then season to taste with [sea salt] and [black pepper].

For the lemon pickle, quarter the lemon (1), discard the seeds, and finely chop. Finely chop the red chilli (1 fresh) (seeds and all). Place a small frying pan on medium heat with vegetable oil (1 tbsp). Add the cumin seeds (1 pinch) and black mustard seeds (1 tsp), wait for them to pop, then go in with the curry leaves (6 fresh), [lemon] and [fresh red chilli]. Cook for seconds (30), stirring constantly, then season to taste with [sea salt] and [black pepper] and pop into a little serving bowl. Leave to cool.

To cook your dosa, one at a time, place a large non-stick frying pan on a medium heat and grease with a little [vegetable oil]. Season your batter with [sea salt] and give it a good whisk. Add a ladleful of batter to the pan, using the back of the ladle to swirl it around getting it as thin as possible. Cook for minutes (5) or until the underside is golden and crisp. Drizzle a vegetable oil (1 tsp) over the surface of the dosa (no need to flip it) and cook for [1-2 minutes] more. Start 5m timer

Load up your dosa with the spicy veggie filling, roll it up like a cigar and keep warm in the oven while you cook up the rest of the dosa. Repeat with the remaining batter.

Garnish the dosas with a fresh coriander (6 sprigs) and serve with the chutneys for dipping. Delicious! Optionally, serve with [mango chutney].