This is my grandmother’s recipe for the traditional South Indian fermented rice and lentil pancakes. Like breadmaking, it takes a little time for the batter to ferment, but it’s easily done as a weekend project – soak the rice and lentils overnight on Friday (5-minute job), blitz the mixture in a food processor on Saturday morning (10-minute job), and let the batter rise and get bubbly somewhere warm until Sunday dinnertime. Thicker than the paper dosas you get in restaurants, they’re delicious with sambhar, gunpowder spice, or my favourite, with a little sugar.