Ingredients

• White rice (idli or parboiled rice) 300 g
• Urad dal (split, skinned black lentils) 100 g
• Fenugreek seeds 1 tsp
• Salt 15 g, divided
• Potatoes 700 g
• Vegetable oil 70 ml, divided
• Mustard seeds 1 tsp
• Chana dal 1 tbsp
• Curry leaves 12
• Green chilies, chopped 2
• Fresh ginger, grated 10 g
• Onions, thinly sliced 2 medium (220 g)
• Ground turmeric 1/2 tsp
• Fresh cilantro, chopped 5 g

Instructions

1. 1

   Rinse the rice and urad dal and soak them in separate bowls for 5 hours, adding the fenugreek seeds to the dal.

2. 2

   Grind the dal to a fluffy paste and the rice to a slightly grainy paste, using about 450 ml of the soaking water in total, then mix them with 9 g salt. Cover and leave to ferment overnight in a warm place until risen and slightly sour.

3. 3

   For the filling, boil the potatoes for 20 minutes until tender, then peel and crumble them roughly.

4. 4

   Heat 2 tbsp oil in a pan, fry the mustard seeds until they pop, then add the chana dal, curry leaves, chilies and ginger and cook for 1 minute.

5. 5

   Add the onions and cook for 6-8 minutes until soft, then stir in the turmeric, potatoes, remaining salt and 120 ml water and cook for 3 minutes; finish with the cilantro.

6. 6

   Heat a flat griddle over medium-high heat, pour a ladle of batter (about 120 ml) into the center and spread it outward in a spiral into a thin 25 cm round.

7. 7

   Drizzle 1 tsp oil around the edge and cook for 2-3 minutes until golden and crisp, then spoon filling onto one half, fold and serve with sambar and coconut chutney.