Masala Dosa

Ingredients:

2 potatoes, cut into cubes
1/2 inch ginger
2 cloves garlic, minced
2 green chilies, minced
1 red chili, minced
1 onion, finely diced
1/3 cup peas
1/2 teaspoon turmeric
salt, to taste
1/2 cup cilantro, minced
1 teaspoon mustard seeds
1/4 teaspoon lime zest
1/2 cup chickpea flour
1/2 cup rice flour
1 teaspoon agave
1 teaspoon mustard seed
1 teaspoon fenugreek seed
1/4 teaspoon baking soda
1 teaspoon salt
1/4 cup fresh coconut, shredded
2 tablespoons coconut cream
1 green chili
1 teaspoon ginger
1 small clove garlic
1/4 teaspoon onion powder
1/2 teaspoon curry powder
1 teaspoon tamarind (optional)
salt

Boil potatoes until tender and mash with a fork.

Heat some oil in a skillet and cook onion and carrot. Add ginger, garlic, peppers, spices, and lime zest. Add the peas and season with salt. Stir in cilantro and potatoes and remove from heat.

Meanwhile, combine chickpea flour, rice flour, agave, mustard seed, fenugreek seed, baking soda, and salt. Add enough water to acquire soft paste consistency.

Grease a frying pan and spread batter very thinly. Place some of the potato masala in the center when the edges curl and its golden brown. Roll up the edges around the potatoes.

In a blender, combine remaining ingredients to make coconut chutney. Add water until it is a paste.

Serve prepared dosas with coconut chutney