Delicious Indian dosa

1. Rinse the rice, then drain. Mix the rice and fenugreek together in a bowl then cover with water. Cover the bowl with a damp towel and allow to stand overnight. The softened rice should be easy to mash now. Add the soda water and a pinch of salt. Mash in the bean curds.
2. To cook, simply spread a small amount of oil on a tava -an iron griddle- and heat for a few minutes. Pour the batter in a circular pattern, either starting from the center and working out, or working from the outside in until the central hole is filled. Flip when the edges are browned.

Rava dosa

Rava is a delightful variation.

Instead of the fenugreek, substitute a teaspoon of coriander, chopped very finely. Soak the rice as before, but during the mashing, add 2 cups (500 ml) of buttermilk. Cook as before.

Paneer dosa

Now we're getting really exotic. This variation uses cottage cheese to add bulk and tang. A truly delicious style.

In addition to the ingredients listed first, include a cup of grated paneer after the soaking phase. For a zesty variation, add 2 finely chopped green chiles.

Masala dosa

For an even spicier style from Southern India, try dosa with a fine masala. Prepare the dosa batter as before, add the masala and cook as explained.

Jaggery dosa

To save yourself some trouble on the batter, you can use a cup of wheat flour mixed with 1/4 cup of rice flour, rather than preparing your own. Now, you will take the rava recipe - apart from the rice - and add a cup of jaggery, a sweet brown sugar.

Cook as before.