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Thicker than the popular dosa, these mixed lentil pancakes are high in protein and fibre with the added benefit of not needing any fermentation. Brilliant with any Indian pickles and chutneys you have ready but we like ours dusted with gunpowder spice blend.

• ¼ cup chana dal (split Bengal gram) 
• ¼ cup yellow moong dal 
• ¼ cup toor dal (pigeon pea lentils) 
• ¼ cup pudding rice (or any short-grain rice) 
• 1 thumb-sized piece of ginger, peeled and roughly chopped 
• 2–3 dried red chillies, stems removed 
• Salt, to taste 
• A handful of curry leaves, roughly torn 
• ½ small onion, finely sliced 
• About ½ cup water (for grinding, adjust as needed) 
• Neutral oil as needed, for cooking

Wash the lentils and rice thoroughly until the water runs clear. Soak them in fresh cold water along with the dried red chillies for about 2 hours.

Drain the soaking water. Grind the lentils, rice, chillies and ginger with around ½ cup water to make a batter. The texture should be pourable, like double cream, and slightly coarse. Stir in salt to taste.

Heat a non-stick frying pan over medium-high heat and lightly grease it with oil. Pour a ladleful of batter into the centre, then spread it gently with the back of the ladle into a thick pancake.

As the base begins to set (after a couple of minutes), scatter over the torn curry leaves and sliced onions. When the underside is golden, crisp and lightly webbed, flip and cook the other side for a few minutes until fully cooked and golden.

Remove and cook the remaining batter in the same way. Serve hot.