Dosa are a type of South Indian pancake, filled with potato curry and often eaten for breakfast or as a hearty snack.

They’re traditionally made from a rice and lentil batter that’s fermented overnight, but our much quicker version using wheat and rice flour is no less delicious!

• 500g floury potatoes - peeled and cut into 1cm cubes
• 1 large onion - finely chopped
• 3 cloves of garlic - finely chopped
• Fresh ginger - finely chopped to make 2 tsp
• 1 green chilli - finely chopped (seeds removed if you prefer less heat)
• 10g bunch of coriander - finely chopped
• 50g plain flour
• 100g rice flour
• 1 tsp dried yeast (½ a standard size sachet)
• ½ tsp sugar
• 1 tbsp vinegar (white wine or cider vinegar is best)