Mysore masala dosa

Step 1: Rinse 7 oz parboiled rice (idli rice) and 3 ½ oz raw short-grain rice (such as sona masuri) together until the water runs clear and soak them with 1 oz thick poha (flattened rice). Soak 3 ½ oz whole skinless urad dal, 2 tbsp chana dal and ½ tsp fenugreek seeds separately. Leave both for 5 hours.

Step 2: Grind the urad dal mixture with a little of 1 ½ cups cold water to a smooth, fluffy, pale batter, about 8–10 minutes. Grind the rice and poha with more water to a fine paste with a very slight grit.

Step 3: Mix both batters with 1 ½ tsp salt by hand, cover loosely and ferment in a warm place for 8–12 hours, until risen by half, bubbly and pleasantly sour. Stir; it should be a little thicker than for plain dosa.

Step 4: For the red chutney, soak 8 dried Byadagi or Kashmiri chillies in hot water for 15 minutes. Heat 1 tbsp vegetable oil in a small pan over a medium heat and fry 6 cloves garlic and 1 shallot or small onion for 2–3 minutes until soft and lightly golden.

Step 5: Drain the chillies and blend with the garlic and shallot, 2 tbsp roasted chana dal (dalia), 1 tsp tamarind paste, 1 tsp jaggery or brown sugar and ½ tsp salt and 2–3 tablespoons of water to a thick, spreadable paste. It should be like tomato purée; too runny and it soaks the dosa.

Step 6: For the palya, heat 2 tbsp vegetable oil over a medium heat, pop 1 tsp black mustard seeds, then fry 1 tsp urad dal until golden. Add 10 fresh curry leaves, ¼ tsp gluten-free asafoetida (hing), 1 onion and 2 green chillies and cook for 4–5 minutes until soft.

Step 7: Add ¼ tsp ground turmeric, ¾ tsp salt and 16 oz potatoes with a splash of water and cook for 3 minutes, mashing lightly to a soft, chunky mix. Stir in 2 tbsp fresh coriander.

Step 8: Heat a cast-iron griddle over a medium-high heat until a sprinkle of water sizzles away instantly, then lower to medium and wipe with a little of 4 tbsp vegetable oil.

Step 9: Pour on a ladle of batter and spread it in quick spirals into a 22 cm round, slightly thicker than a plain dosa. Drizzle oil around the edge and cook for 1 minute until the top starts to look dry.

Step 10: Spread 1 tablespoon of red chutney thinly over the whole surface with the back of a spoon. Cook for 1–1½ minutes more until the underside is deep golden and crisp and the edges lift.

Step 11: Place 3 tablespoons of palya in the middle, fold the sides over and serve straight away, with coconut chutney if you like. Cool the griddle with a sprinkle of water before each new dosa.