More interesting than a plain old wrap, a South Indian dosa makes a tasty accompaniment to a spring salad. Many recipes require the pancake batter to ferment overnight but these need no fermentation, making them ideal for speedy dinners.

Smoked trout, cucumber and coconut salad with dosa

SERVES 4
400g smoked trout, coarsely flaked, bones removed
1 cucumber, sliced
2 handfuls fresh coriander
25g shredded coconut*
1⁄2 red onion, thinly sliced
2 fresh kaffir lime leaves**, thinly sliced, plus extra to serve
Juice of 11⁄2 limes
1 tbsp vegetable oil
Cos lettuce leaves, to serve

for the dosas
150g wholemeal flour
50g rice flour
2.5cm piece ginger, grated
1 green chilli, finely chopped
1 tsp cumin seeds

1 To make dosa batter, combine flours, ginger, chilli and cumin seeds in a large bowl, then whisk in 430ml cold water. Season and set aside.
2 Combine trout, cucumber, coriander, coconut, onion, kaffir lime leaves and lime juice in a large bowl and set aside.
3 Heat 1⁄2tsp of the oil in a large frying pan. Add 2 tbsp of the dosa batter, swirl to thinly coat the base of the pan, cook until golden (1 min), then flip and cook until crisp (1 min). Transfer to a plate, cover with foil to keep warm and repeat with the remaining batter. Stack the cooked dosas between sheets of baking parchment to prevent them sticking to each other.
4 Serve with the smoked trout, extra lime leaves and lettuce.

Recipe from Lemons and Limes by Ursula Ferrigno (Ryland Peters & Small).

* Shredded coconut is available frozen from Asda and Morrisons, or grate fresh chunks, which are more widely available.
** Find fresh kaffir lime leaves with the fresh herbs at your supermarket.