Vegan Masala Dosa

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1. 1Step 1: Place rinsed basmati rice in a large bowl. In a smaller bowl, place dal and fenugreek seeds. Fill both bowls with water so that the dry ingredients are well covered and set aside for 8 hours (or overnight) to soak.
2. 2Step 2: The next day, place drained (don't throw away the soaking water just yet as it will come in handy) rice, dal and fenugreek seeds in a blender. Add ¾ cup / 180 ml of soaking liquid and salt and blend until super smooth. Place the batter in a large bowl, cover with a piece of cling film (glad wrap) and set aside in a warm place (for about 8 hours / overnight) so that the batter ferments.
3. 3Step 3: If you are ready to fry the dosa pancakes, check the batter's consistency. It should be somewhere between pancake and crepe batter. Heat up a medium frying pan on a low-medium oil, brush it with a generous amount of vegetable oil and ladle about 2-3 tablespoons of the batter onto the pan. Use the back of the ladle to spread the batter by making a large spiral on the surface of the batter from the middle of the pan outwards.
4. 4Step 4: Cook for about 2 minutes on one side, then gently flip over to the other side and fry for another 2-4 minutes, until golden brown and cooked through.
5. 5Step 5: Place cooked dosa on a plate, pile spicy potato filling in the middle, sprinkle with roasted cashews and chopped coriander and fold in half. Serve with a spicy sauce like sambal oelek and coconut chutney.
6. 6Step 6: Boil the potatoes until tender, drain and mash.
7. 7Step 7: Heat up the oil in a heavy-bottomed frying pan or pot. Once hot, add mustard seeds, and curry leaves. Fry for a few minutes until the mustard seeds make a popping sound.
8. 8Step 8: Add chopped onion and green chillies. Fry (stirring now and then) for a few minutes, until softened. Add in garlic and ginger and fry off gently until they both become fragrant and the garlic softens.
9. 9Step 9: Mix in turmeric and a fat pinch of chilli powder or flakes into the aromatics.
10. 10Step 10: Add mashed potatoes, frozen peas and salt. Keep it on the heat until the peas defrost and the excess water cooks out. Keep warm until needed.
11. 11Step 11: Place desiccated coconut in a small bowl and cover with boiling water to rehydrate and soften (about 15 minutes).
12. 12Step 12: Put softened coconut (reserve soaking water), grated ginger and green chilli in a blender or spice grinder. Blend until smooth, add a touch of soaking water to loosen up if needed. Season with salt and lime juice.
13. 13Step 13: Heat up oil in a small frying pan. Once the oil is hot, add mustard seeds and fry gently until the seeds start to pop.
14. 14Step 14: Next, add in cumin seeds and crushed curry leaves and sautée them in the oil for a few seconds.
15. 15Step 15: Add tempered spices (including leftover oil) into the chutney and mix well.