monica sawhney haldar

Make your own dosa – Indian rice pancakes made from fermented batter. They take a little effort, but are delicious served with aloo masala and other fillings

Dosa

split urad lentils

tbsp channa dal /bengal gram

basmati rice

tbsp fenugreek seeds (optional)

vegetable oil

Wash all the ingredients, except for the oil,&nbsp;three or four&nbsp;times, then&nbsp;drain.&nbsp;Leave to soak in cold water in a bowl overnight.&nbsp;

Drain the water from the ingredients, but keep it and set aside. Transfer the soaked ingredients to a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> and grind to make a smooth paste.&nbsp;Make sure the batter doesn&#39;t look&nbsp;grainy &ndash; you can use a little of the soaking water if you need to. It should be like a thick, smooth pancake batter and should coat the back of a spoon. Empty&nbsp;into a large&nbsp;bowl and cover. Keep it&nbsp;in a warm place overnight to allow the batter to ferment (see tip, below).&nbsp;It will have doubled in quantity and&nbsp;look bubbly. If you&#39;re not using the batter straight away, chill for later. It will&nbsp;keep&nbsp;for up to five&nbsp;days.

Very gently stir the batter. It will have thickened in consistency, so you can add a little water to give it a thick but pourable consistency.

Heat a non-stick frying&nbsp;pan on a low to medium heat for 5 mins.&nbsp;Drizzle over a few drops of oil, then wipe the pan with kitchen paper to get rid of any excess oil.&nbsp;

Sprinkle a handful of water on the hot pan to cool it,&nbsp;then dry&nbsp;with some kitchen paper. Pour one ladle of the dosa batter in the middle of the pan. Using the bottom of the ladle, quickly move it in a circular motion, allowing the batter to spread outwards from the middle towards the edge of the pan, to form a round, thin pancake.

Drizzle a few drops of oil all over the dosa and increase the temperature to a high heat. When it turns slightly golden and the edges begin to lift, add any stuffing (like <a href="https://www.bbcgoodfood.com/recipes/south-indian-aloo-masala-dosa-stuffing">dosa masala potato stuffing</a>) to the middle. Continue to cook&nbsp;until the underside looks completely golden and&nbsp;crisp. Use a flat <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">spatula</a> to loosen the edges, then roll over the potato stuffing and lift onto a plate.&nbsp;

Before you make the next dosa, decrease the temperature of the pan back to a medium heat and repeat the above steps.&nbsp;

Impress guests at dinner parties with these moreish Bengali scotch eggs. They make a popular starter in an Indian menu, or as part of the snack spread

Bengali scotch eggs

eggs

lamb mince

garlic

bird’s eye chillies

coriander

tsp cumin

tsp chilli flakes

tsp garam masala

tsp coriander

tbsp vegetable oil

potato

chutney (optional)

plain flour

panko breadcrumbs

Carefully lower the eggs into a pan of boiling water and set a timer for 6 mins. Remove the eggs from the pan and immediately transfer to a bowl of cold water. Once cooled, carefully peel off the shells.

Mix all the remaining ingredients for the scotch eggs (except the oil and potato) in a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a> and add 1 tsp salt. Combine well. Heat the 4 tbsp oil in a frying pan. Add the mince mixture and cook for 3-4 mins until the colour changes to brown, stirring frequently. Add the mashed potato and mix well, then continue to cook for a further 2 mins. Remove from the heat and leave to cool.

Once cool, divide the mixture into four balls, and flatten them out so they fit around the boiled eggs and they&rsquo;re completely enclosed. Put the flour, egg and&nbsp;breadcrumbs into three shallow bowls. Roll a meat-wrapped egg in the flour first, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Set aside and repeat with the remaining eggs.

Heat a heavy-based pan or <a href="https://www.bbcgoodfood.com/content/top-five-woks">wok</a> no more than half-full with the vegetable oil, to 160C or until a&nbsp;cube of bread turns light brown in 40 seconds. Carefully lower the eggs into the pan, cook a couple at a time for 5-6 mins, turning them in the oil until crisp and golden all over. Remove and drain on kitchen paper. Serve with your favourite chutney, if you like.

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