Gluten Free Rice and Gram Flour Pancake Dosa, Potato Curry and Coconut Chutney

Coconut Chutney

1. Grate the ginger into a saucepan.
2. Add the oil, mustard and cumin and cook over a gentle heat for 2 minutes.
3. Transfer the spices to a blender
4. De-seed the chili if used and chop it into a blender.
5. Add the coconut, salt, coconut sugar and lime juice and pulse together.
6. Tip the chutney into a serving dish.

Potato Curry

1. Dice the onion and potato into small cubes, finely dice the chili if used.
2. Measure the coriander, cumin, turmeric, salt and pepper into a bowl.
3. Put the oil into a saucepan over a medium heat, add the spices and cook for 1 minute.
4. Add the diced vegetables and cook for 3 minutes, stirring occasionally.
5. Stir in the water, cook gently until the vegetables are tender.
6. Remove the pan from the heat.

Pancake Dosa

1. Put the gram flour, rice flour and salt into a large bowl and stir to combine.
2. Add half the water and beat to make a smooth paste.
3. Stir in the remaining water to make a thin batter. Use immediately or cover and chill for up to 12 hours.
4. Lightly oil a frying pan so that the oil just covers the surface and get the pan nice and hot.
5. Stir the batter, then spoon or pour some into the hot pan, rolling it out to the edges to make a 20cm/8” pancake.
6. Cook the pancake dosa, loosening the edges, until the base is golden.
7. Turn it over and cook the other side.
8. Transfer the dosa onto a plate, cover and keep warm.
9. Repeat until the batter is used.
10. Serve the dosa warm with the spicy potato, coconut chutney and fresh limes on the side.