Step 1

To make the pancakes, wash the rice, lentils and split peas with cold water in a large bowl, mixing and draining several times until clear. Cover with plenty of cold water and chill for 2-3 hours.

Step 2

Drain the rice, lentils and peas for a final time, then place in a high speed blender or liquidiser with the chilli powder, chilli, salt and 500ml water, then blend well. The batter should be of pouring and spreading consistency, but it will be grainy.

Step 3

For the potatoes, warm the oil over a medium heat in a large deep frying pan with a lid. Add the mustard seeds. As they sizzle, add the curry leaves and sweet potatoes, then mix together. Add the gunpowder blend and about 50ml cold water. Cover and cook for 7-10 minutes until tender. Continue to cook uncovered, stirring well, for 3-4 minutes, to crisp them slightly, then remove from the heat and set aside.

Step 4

For the chutney, mix the coconut cream, peanut butter and tamarind paste together in a serving bowl, then top with the peanuts and chilli flakes.

Step 5

Warm a crepe or pancake pan over a medium heat. Brush ½ tsp oil over, spreading evenly and thinly. Fry a little batter to check for seasoning and add more salt if needed. Using a ladle, pour about a quarter of the batter into the middle (it should sizzle as it goes in the pan), then, using the ladle in a circular motion, spread the batter into a circle of sorts.

Step 6

If any holes or tears appear, patch them up with a little extra batter. It doesn’t need to be an even thickness or cover the whole pan, and any thin parts will get extra crispy. Cook for 3-4 minutes until the bottom of the pancake turns golden and the top has set. Dab the top with ½ tsp ghee or oil, then remove to a plate. Repeat with the remaining batter to make 4 pancakes. Serve immediately, folded or topped with the gunpowder potatoes and chutney for dipping.