Rice and Lentil Crepes with Potato

Rice and Lentil Crepes with Potato
Photo by Romulo Yanes

Ingredients

  • 1 ½ cups long-grain white rice (not converted)
  • ¾ cup urad dal (white split lentils)
  • 8 fresh or frozen curry leaves
  • ½ teaspoon cumin seeds
  • 1 medium onion
  • 1 fresh green chile (such as Thai or serrano; 2 1/2 inches)
  • ½ teaspoon turmeric
  • + 10 more ingredients
    • 1 cup water
    • ¾ teaspoon salt
    • bottled mango chutney
    • ¼ cup vegetable oil
    • 1 5/6 cups water
    • 1 teaspoon salt
    • ½ cup vegetable oil
    • 1 ½ pounds Yukon Gold potatoes
    • 1 well-seasoned 10-inch round cast-iron griddle or a 10-inch nonstick heavy skillet
    • 1 teaspoon black mustard seeds

Place rice and lentils in separate bowls. Fill each with water to cover by 2 inches and soak 4 hours. Drain lentils in a sieve and purée in a food processor with 3/4 cup water until light and fluffy, 3 to 5 minutes. Transfer to a large bowl. Drain rice in a sieve and purée in food processor with ...

View full recipe at Epicurious

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