Light rice and chickpea masala dosa with curried potatoes

Ingredients

For 1 serving

• Rice flour45 g
• Chickpea flour25 g
• Potatoes180 g
• Onion50 g
• Peas40 g
• Mustard seeds1 teaspoon
• Turmeric1 teaspoon
• Ginger5 g
• Sunflower oil2 teaspoons
• Saltto taste
• Cilantroto taste

Contains: mustard,

Method

1. In a bowl mix the rice flour and chickpea flour with a pinch of salt, then whisk in enough cold water in a thin stream to make a smooth, pourable batter like a crêpe batter; leave to rest for 15 minutes.
2. Meanwhile peel the potatoes, cut them into cubes of about 1.5 cm and boil them in salted water for 12 minutes, until tender; drain and roughly mash with a fork. Chop the onion and grate the ginger.
3. Heat half the sunflower oil in a frying pan over medium heat with the mustard seeds until they pop, then add the onion, ginger, turmeric and peas and cook for 4 minutes, until the onion is soft. Add the potatoes, season with salt and mix well.
4. Grease a wide non-stick pan with the remaining oil and heat it over medium-high heat. Pour the batter into the centre and immediately spread it thinly in a spiral with the back of the ladle.
5. Cook for 3 minutes without turning, until the underside is golden and crisp and the edges lift from the pan.
6. Spread the potatoes over half the dosa, fold it over and serve with torn fresh coriander.