Dosa (Indian Crêpe)

Serves 6. Ready in 1 hour. Gluten-free

1 cup cooked rice (leftover rice is ideal)

1½ cups water

¼ tsp fenugreek

¼ cup plain natural yoghurt

½ cup chickpea flour 1 cup white rice flour

½-1 tsp salt pinch of baking soda ghee, for frying

In a high-speed blender, add cooked rice and 1 cup of the water plus fenugreek grains. Pulse until the rice is finely pureed and smooth. Add the remaining water and yoghurt, pulse to mix.

In a medium bowl, mix chickpea flour, rice flour, salt and baking soda together and make a well in the centre. Tip the wet mix into the dry and whisk together until smooth. It should be thin enough to ‘coat’ the back of a spoon. If not, stir in a little more water.

Heat a non-stick fry pan to medium high heat; add a little ghee to the pan and spread across the base of the pan with a folded paper towel to grease. Take three quarters of a ladle of the mixture; Hold the pan in your left hand and pour the ladle of mix into the centre of the pan, tilt and move until the mixture just covers the base of the pan. Place onto the heat and cook for 5-6 minutes or until the dosa is golden and crispy around the edges.

Loosen with a palette knife, then fold one side of the dosa into the centre of the pan, then fold the other on top to create the classic ‘dosa’ fold. Repeat with remaining mix. Serve immediately with your chosen accompaniments.