DOSA PANCAKES WITH SWEET POTATO CURRY

Traditional Indian dosas are made with fermented rice and lentils. This is our quick version that uses chickpea flour and is served with a spicy curry.

Makes 4

● 100g (3½oz) gram flour (chickpea flour)

● 100g (3½oz) plain flour

● 1tsp garam masala

● 1tsp crushed chilli flakes

● A pinch of salt

● 200ml (7fl oz) semi-skimmed milk

● A large handful of coriander, chopped, plus extra to serve

● Vegetable oil

For the curry

● 1tbsp vegetable oil

● 1 onion, thinly sliced

● 2tsp each minced garlic and ginger

● 2tbsp tikka curry paste

● 450g (1lb) sweet potatoes, peeled and cut into small chunks

● 400g tin of chopped tomatoes

● 300ml (10fl oz) vegetable stock

● 300g (10½oz) frozen peas

● 150ml (5fl oz) natural yoghurt

● Sliced red chilli (optional)

● Lime wedges, to serve

Mix together the two flours, garam masala, chilli flakes and salt in a bowl. Whisk in the milk and 150ml cold water to make a smooth batter. Set aside for 30 minutes.

For the curry, heat the 1tbsp oil in a pan and fry the onion over a low heat for 5-6 minutes until softened and browned. Add the garlic, ginger, curry paste and sweet potatoes and cook for 2-3 minutes. Stir in the tomatoes and stock. Bring to the boil, then simmer for 15 minutes or until the potatoes are tender. Stir in the peas and cook for a further 5 minutes.

To make the pancakes, pour the batter into a jug and stir in the fresh coriander. Lightly oil a large non-stick frying pan and place over a medium heat. Pour in enough batter to just cover the base of the pan and cook for 2-3 minutes until golden brown on the underside. Flip the pancake over and cook for 1-2 minutes. Slide onto a plate and repeat to make 4 large pancakes.

Divide the curry between the pancakes. Drizzle with yoghurt and scatter with coriander and red chilli, if liked. Serve with lime wedges.