These spicy vegan pancakes, made from ground lentils and rice, are traditionally served for breakfast in southern India but make a great midweek meal too.
|175g (6oz)||basmati rice|
|60g (2oz)||urad dal|
|1 tsp||fenugreek seeds|
|vegetable oil, for frying|
|FOR THE POTATO FILLING|
|2 tbsp||vegetable oil|
|1||onion, finely chopped|
|1||green chilli, deseeded and chopped|
|1||garlic clove, finely chopped|
|2.5cm (1in)||piece of fresh root ginger, grated|
|2 tsp||black mustard seeds|
|6||dried curry leaves|
|450g (1lb)||potatoes, cubed|
|zest and juice of 1⁄2 lemon|
|2 tbsp||finely chopped fresh coriander|
|FOR THE DIPPING SAUCE|
|30g (1oz)||fresh coriander|
|1⁄2||green chilli, deseeded|
|juice of 1 lemon|
|1⁄2 tsp||caster sugar|
You will need a food processor.
1. Place the rice, dal, and fenugreek seeds in a large bowl, cover with cold water, and soak for 6–8 hours or overnight. Drain and coarsely grind in a food processor with a pinch of salt. Add 300ml (10fl oz) cold water and process to a smooth batter the consistency of thin cream.
2. For the spicy potato filling, heat the oil in a medium pan and fry the onion for 4 minutes or until soft. Add the chilli, garlic, ginger, mustard seeds, turmeric, and curry leaves and cook for 30 seconds or until the mustard seeds start to pop. Add the potatoes, lemon zest and juice, a good pinch of salt, and 250ml (8fl oz) water. Bring to the boil, cover, and simmer for 15–20 minutes until tender. Remove the lid and simmer until soft and breaking up. Stir in the coriander and keep warm. For the sauce, place all the ingredients with a pinch of salt in a food processor and whizz to a rough paste.
3. Heat 1 teaspoon oil in a small frying pan. Cover the pan with a ladleful of batter and cook over medium heat for 2–3 minutes. Flip and cook for another 1–2 minutes. Keep warm. Repeat to make 5 pancakes. Divide the potato filling between the pancakes, fold over, and serve with the sauce.