Ingredients

190g Kohinoor’s Gold Basmati Rice
50g split urad lentils
1 tbsp chana dal
1 tbsp fenugreek seeds
Vegetable oil
1 Kohinoor Pav Bhaji

Method

• Wash the rice, lentils, chana dal, and fenugreek seeds 4 times and drain. Leave to soak in a cold water overnight.
• Drain the ingredients, but keep the water aside.
• Put the soaked ingredients into a food processor and blitz until it forms a smooth paste. If it looks grainy, add a little of the water.
• The paste should be thick enough to coat a back of a spoon. Put back into a bowl and leave overnight to ferment in a warm place.
• The next day, the batter should have doubled and look bubbly.
• Gently stir and add a little water if required to make it a pourable consistency.
• Heat the Kohinoor Pav Bhaji in the microwave for two minutes and stir.
• Heat a non-stick frying pan on a low-medium heat and drizzle over some oil. Use kitchen roll to wipe off any excess oil.
• Pour a ladle of the batter in the middle of the pan, using the bottom of the ladle in a circular motion to spread it thinly across the whole pan.
• Drizzle a few drops of oil on the dosa and increase the heat to high.
• When the masala dosa turns golden and the edges start to lift, add a spoonful of Pav Bhaji.
• When the bottom of the dosa is golden and crisp, use a spatular to loosen the edges and roll it up over the filling and take off the heat.
• Continue to cook the masala dosas until the batter is used up, remembering to turn the heat back to medium every time.