Masala dosa

For the batter:

400g basmati rice

200g urad lentils

1 tsp fenugreek seeds

1 tsp flaky sea salt

For the filling:

3 tbsp olive oil

1tsp black mustard seeds

1tsp cumin seed

2 dried birds eye chillies

2 onions

½ tsp turmeric powder

1tsp flaky sea salt

1 tbsp grated ginger

1 tbsp grated garlic

4 fresh basil leaves

2 fresh green chillies

750g rooster potatoes

150g frozen peas

30g fresh coriander

For the chutney:

50g desiccated coconut

15g fresh coriander

2 green chillies

Juice of half a lemon

½ tsp flaky sea salt

1 tsp caster sugar

125ml water