Dosai With Spiced Potatoes and Tamarind Chutney

Ingredients

• 450 gm (2¼ cups) long-grain rice
• 105 gm (½ cup) urid dhal
• ½ tbsp fenugreek seeds
• 80 ml (1/3 cup) melted ghee
• To serve: grated coconut, thinly sliced long green chilli, mint and ground chilli
• Tamarind chutney
• 160 gm tamarind pulp
• ½ tsp cumin seeds, crushed
• 1 tsp vegetable oil
• ½ tsp ground ginger
• ¼ tsp ground chilli
• 110 gm (½ cup) light palm sugar
• Spiced potatoes
• 800 gm (about 6 small) Dutch cream potatoes, cut into 3cm pieces
• 60 ml (¼ cup) vegetable oil
• ½ onion, finely chopped
• 2 tbsp finely grated ginger
• 2 garlic cloves, finely chopped
• 5 fresh curry leaves
• 1 tsp mustard seeds
• 1 tsp ground coriander
• ¼ tsp turmeric
• ½ cup (loosely packed) coriander, coarsely chopped
• 1 long green chilli, finely chopped