Vegetables Recipes - Dosas

Ingredients

• 350 g/12 oz/1 1/2 cups long-grain rice

• 75 g/3 oz/1/2 cup split green lentils

• 2.5 ml/1/2 tsp fenugreek seeds

• 7.5 ml/1 1/2 tsp salt

• Oil for shallow-frying

• Coconut chutney

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Method:

1. Put the rice and lentils in a bowl with the fenugreek seeds. Cover with water and leave to soak for 5 hours.

2. Puree in a blender or food processor to a smooth batter. Stir in the salt, cover tightly and leave in a warm place overnight.

3. Heat 2.5 ml/1/2 tsp oil in a heavy-based frying pan (skillet). Add 2-3 spoonfuls of the batter and spread it over the base using circular movements.

4. Add a little more oil to the pan and cook until the dosa is browning at the edges. Flip over and brown the other side.

5. Remove from the pan and keep warm in a clean cloth while making the remaining dosas. Serve warm with coconut chutney.