Rice and Lentil Crepes with Potato

Ingredients

• 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)
• 1 ½ cups long-grain white rice (not converted)
• ¾ cup urad dal (white split lentils)
• 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