Dosa With Potato & Pea Masala

To prepare the filling, heat the oil in a frying pan over medium heat. Add the Gregg's Mustard Seeds and Gregg's Cumin Seeds , cover and when they start to pop, add the onion. Cook, stirring occasionally, for 4 to 5 minutes until the onion is soft. Add the chilli, ginger, garlic, curry leaves (if using) and Gregg's Ground Turmeric . Cook, stirring for a further 2 minutes.

Add the diced potatoes, ¼ tsp salt and ¾ cup water to the pan. Bring to the boil, cover and simmer for 20 minutes until the potato is tender. Add a little extra water if necessary, but the filling should be dry at the end. Stir in the tamarind puree and Wattie's Baby Peas . Cook for a further 2 to 3 minutes until the peas have warmed through. Keep warm.

Meanwhile, prepare the dosa. Place the flour, rice flour, salt, chilli, Gregg's Cumin Seeds , Gregg's Mustard Seeds and curry leaves (if using) in a large bowl and mix to combine. Add the yoghurt then whisk in the water, little by little, until the batter is smooth and very thin.

Heat ½ teaspoon of oil in a medium sized shallow non-stick frying pan over medium heat. Stir batter, then ladle 1/3 cup of the batter mixture into the pan. Pour in a circular motion, starting from the centre then out to the edges. Quickly spread it out so it covers the pan. There should be small gaps/ holes in the batter, which will allow steam to escape and make the batter crispy. Drizzle a little oil around the edge of the batter if desired to help it crisp up. Cook for about 2 minutes until the bottom is golden brown. Flip and cook for about 1 minute on the other side. Repeat with remaining mixture, oiling the pan between each dosa.

To serve, spoon some of the potato filling into the centre of each dosa. Fold over or roll to enclose the filling.