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The rice and lentils are soaked separately in water overnight, then blended and combined. The mixture then ferments for another 10 hours. The bubbly batter is used to make thin and crispy pancakes, which are filled with all kinds of stuffings. One the most spicy fillings is this spicy potato mixture. It's a great dish, which can be served without the dosas.

Ingredients:

1 tsp skinned split black lentils or urad dal
2 tbsp vegetable oil
pinch of asafoetida
1 tsp cumin seeds
½ tsp brown or black mustard seeds
8-10 curry leaves
3 medium dried red chillies, stalks removed
½ tsp turmeric
1 medium Spanish onion, finely sliced
¼ tsp salt
1 tsp root ginger, peeled and finely grated
600g/1lb 5oz white or red potatoes, peeled, diced and boiled
1 medium tomato, roughly chopped
20g/1oz coriander leaves, finely chopped
2-3 chapattis or naan breads, to serve

Preparation:

Pick over the lentils for small stones. Soak the lentils in a cup of hot water for 5 minutes. Heat the oil in a frying pan. Add the asafoetida, then the cumin and mustard seeds. When they splutter, add the curry leaves, lentils, red chillies, turmeric and onions, and mix. Fry over a medium heat for 4 minutes, then add the salt, ginger, potatoes, tomato, and coriander leaves and mix well. Serve hot with coconut chutney and chapatis.