For the Batter:
Mix together the chickpea flour, dark mustard seeds and salt. Gradually add the water, whisking continuously until you have a batter with the thickness of double cream. whisk in the sunflour oil and set aside.
For the prawns:
Peel and finely dice the onion. Peel and grate the ginger and garlic.
If the prawns are large, cut into 3
Using a pestle and mortar, crush the cashews.
Heat a wok or large frying pan, add some oil then sauté the prawns until you have some colour. Remove from the pan, add a little more oil, add the onion and cook gently until soft and transparent. Add the garlic and ginger and cook for a further minute.
Add the remaining spices followed by the sugar and vinegar. Cook for 10 seconds or so before adding the chopped tomatoes and crushed cashews.
Bring to the boil, then simmer for 10 minutes. Taste and adjust the seasoning before adding the reserved prawns. cook for a further 2 minutes or until the prawns are cooked through.
To cook the Dosa:
Heat a shallow frying pan with a little oil. When smoking, add a ladle of batter. Swirl and shake the pan, so that it is covered with batter. Return to the heat and cook until golden. Gently release the edges with a spatula, then flip to cook the other side.
Place the Dosa on a plate, top with prawns and finish with plenty of coriander and freshly squeezed lime juice.
«You can substitute prawns with Paneer cheese for a tasty vegetarian alternative»