Veggie Dosas

Put the gram flour in a mixing bowl with the nigella seeds, a pinch of salt and some black pepper. Whisk in the water (amount specified in the ingredient list) until the batter is smooth. Pour the batter into a measuring jug. Leave to the side. Meanwhile, put your frying pan on a medium heat and add the desiccated coconut (no oil!). Toast for 2-3 mins. Remove to a bowl. Cool for 2 mins, then stir in the yoghurt.

Halve, peel and chop the onion into roughly ½cm pieces. Chop the tomatoes into 1cm chunks. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander. Heat a drizzle of oil in a saucepan on medium heat and add the onion. Cook until soft, 5 mins. Then add the tomato. Cook for 4 mins. Add the garlic, tandoori masala spice mix and mustard seeds. Cook for 1 minute more.

Add the drained potatoes to the pan, and season with salt and black pepper. Pour in the water (amount specified in ingredient list) and stir it in. Lightly crush the potatoes (crush, not mash!) with a fork or masher. Add the peas and pop on a lid. Cook on medium-low heat for 5 mins. Take the pan off the heat and add the baby spinach. Put the lid back on and leave to the side whilst the spinach wilts.

Wipe out the frying pan with kitchen paper. Drizzle in some oil, and put on medium-high heat. Rub the excess oil away with kitchen paper. Once the pan is hot, pour in100ml of batter (you will make two pancakes per person). Quickly move the pan to roll the batter around, ensuring the batter covers the pan. Cook for 1-2 mins, turn and cook the other side for 1-2 mins. TIP: If the pan is small, use 50ml and make more pancakes!