Masala Dosa with Coconut Chutney - alive magazine

Ingredients

• 1 cup (250 mL) chopped fresh coconut meat
• 1/2 cup (125 mL) lightly packed fresh cilantro leaves
• 1 serrano chili, trimmed, seeded, and coarsely chopped
• 1/2 in (1.25 cm) piece of peeled fresh ginger
• 1 Tbsp (15 mL) roasted chana dal (optional; see Tip)
• 1/4 tsp (1 mL) salt
• 1/2 tsp (2 mL) coconut sugar
• 1/4 cup (60 mL) water
• 2 tsp (10 mL) grapeseed oil
• 1/2 tsp (2 mL) black mustard seeds
• Pinch of asafetida (see Tip next page)
• 4 small curry leaves
• 1 cup (250 mL) chickpea flour
• 1/2 cup (125 mL) rice flour
• 1/4 tsp (1 mL) ground fenugreek or ground cumin
• 1/2 tsp (2 mL) baking soda
• 1 3/4 cups (435 mL) water
• 2 Tbsp (30 mL) ghee (clarified butter), melted
• 4 medium yellow potatoes
• 1 Tbsp (15 mL) ghee, melted
• 1 tsp (5 mL) black mustard seeds
• 1/2 tsp (2 mL) cumin seeds
• 2 large shallots, thinly sliced
• 1 tsp (5 mL) minced garlic
• 12 small curry leaves
• 1 or 2 serrano chilies, trimmed, seeded, and chopped
• 1/4 tsp (1 mL) ground turmeric
• 1/2 cup (125 mL) water
• 1/2 cup (125 mL) frozen green peas
• 2 Tbsp (30 mL) chopped fresh cilantro leaves