Rice And Lentil Crepes With Potato

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
1187
FAT
214%
CHOL
41%
SOD
72%

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Ingredients for 4 servings

1 1/2 cups long-grain white rice (not converted; 10 oz)

3/4 cup urad dal (white split lentils; 5 oz)

1 1/2 cups plus 1/3 cup water

1 teaspoon salt

About 1/2 cup vegetable oil for cooking

1 1/2 lb Yukon Gold potatoes, all about the same size (4 medium)

1/4 cup vegetable oil

1 teaspoon black mustard seeds

8 fresh or thawed frozen curry leaves

1/2 teaspoon cumin seeds

1 medium onion, chopped

1 fresh green chile (such as Thai or serrano; 2 1/2 inches), minced, including seeds

1/2 teaspoon turmeric

1 cup water

3/4 teaspoon salt

Special equipment: a well-seasoned 10-inch round cast-iron griddle or a 10-inch nonstick heavy skillet

Accompaniment: bottled mango chutney

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