Prep time: 15 minutes + 48 hours soaking and fermenting. Cook time: 25 minutes.

Put the rice and the lentils in 2 large separate bowls, with half the fenugreek seeds in each. Cover both with several times their volume of cold water, then cover and leave to soak overnight.

The next morning, drain the water from the lentils and pop them in a food processor or high-speed blender with 250ml water. Blitz until completely smooth, then transfer to a large mixing bowl.

Drain the water from the rice, then pop half of it into the food processor with 100ml water and blend until completely smooth. Scrape it out into the blended lentil mix, then repeat with the remaining rice and another 100ml water. Stir all three mixtures together in the mixing bowl along with another 50ml water until you have a thick batter. Cover with clingfilm and leave to ferment somewhere warm for 36 hours until bubbly and well risen.

You can keep the fermented batter in the fridge, covered, for up to 3 days until you’re ready to cook, or use it straight away.

To cook the dosas, heat a teaspoon of oil in a large, heavy-based frying pan over a low heat, then pour half a ladleful of batter into the centre. Using the rounded base of the ladle, smooth the batter out using a circular motion from the middle of the pan outwards, to form a large, thin circle. Increase the heat to medium to high, dot the top of the batter with a further teaspoon of oil and cook for a minute before flipping over as soon as the top looks ‘set’. Cook for a further minute, then remove and continue with the remaining batter. Best eaten straight out of the pan.