Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
The night before, soak the rice and fenugreek in one bowl and the urad dal in another, each in plenty of cold water, for 6 hours or overnight.
360 min - 2
Drain both and blend with about 250 ml fresh water until smooth and thick like double cream. Stir in the salt, cover loosely and leave somewhere warm for 8 to 12 hours until bubbly and slightly sour smelling.
480 min - 3
Boil the potatoes in salted water for 15 minutes until tender, then drain, peel and roughly crush.
15 min - 4
Heat the 2 tbsp oil in a pan. Fry the mustard seeds until they pop, then add the curry leaves, onion and chillies and cook for 8 minutes until soft.
8 min - 5
Stir in the turmeric, potatoes, lemon juice and 3 tbsp water. Cook for 3 minutes and season. Keep warm.
- 6
Heat a non stick frying pan over a medium high heat and lightly oil it. Pour in a ladle of batter and swirl quickly into a thin circle. Drizzle oil round the edge and cook for 3 minutes until crisp and golden underneath.
3 min - 7
Spoon some filling down the middle, fold over and serve straight away. Repeat with the rest of the batter.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.