Masala dosa with curried potatoes and coconut chutney

In a mixing bowl, whisk rice flour and black gram flour with a splash of water, adding more water every few stirs until the batter is very smooth and lump free.

Cover with plastic wrap and rest at room temperature about 10 to 12 hours, until a little less than double in volume.

An hour or two before the batter is ready, blend coconut flakes, hydrated chickpeas, serrano and yellow banana peppers, fresh ginger, garlic, coconut cream, a pinch or two of kosher salt and a splash of water on high 2 to 3 minutes until combined with a slightly grainy texture.

In a small pot over medium to high heat, toast cumin seeds, celery seeds, mustard seeds, curry powder and chili flakes in canola oil for 3 to 4 minutes.

Drizzle the flavored oil generously over the coconut chutney and set aside.

In a medium to large saute pan over high heat, saute the cut potatoes in canola oil with celery seeds, mustard seeds, cumin powder, fennel seeds, garlic and green onion for 4 to 5 minutes.

Add a splash or two of water and cook 20 to 30 minutes more, until the potatoes are extremely tender and can be slightly mashed.

Uncover the batter and mix in a pinch or two of salt and some sugar. Heat a large non-stick saute pan on high for 2 to 3 minutes.

Quickly wipe the hot pan with a damp towel to even out the temperature, add batter and spread it edge to edge; cook 4 to 5 minutes until the edges lift and the middle is dark golden brown. Repeat until the batter is used up.

Serve the dosas with a generous amount of the curried potatoes and the coconut chutney.