Stage 1 – Pre-Soaking Rice and Lentils

1. At least 4 hours prior to cooking (although more preferably the night before), submerge your lentils and rice in cold water (in separate bowls) and let soak. If you’re using rice flour instead of rice grains, then only soak your lentils ahead of time
2. Once they’re done soaking, drain and set your rice aside
3. Take your lentils and remove the skin. You can do this in one of two ways: either quickly pulse them in the food processor (on Amazon) (not too long, though, otherwise you’ll prematurely make a paste) or individually peel them. If you pulse in the food processor (on Amazon), remove the lentils and run water through as you fish the skins that float to the top
4. Once your lentils are peeled, quickly pulse again in the food processor (on Amazon) (but still not making a paste), then set aside

Stage 2 – Prepare Toppings

1. For Mint Sauce (If Making It)
2. Combine your mint, chili peppers, Greek yogurt, garlic, onion, ginger and lemon juice into a food processor (on Amazon)
3. Process until you get a very smooth consistency in the sauce (and it has a light green color to it), then remove and set aside
4. For Topping 1
5. Heat a saucepan to over medium-high heat and add your olive oil
6. Once the oil is heated, add your fennel seeds. Cook for several seconds as they brown and start to roast
7. Next, add your onions, garlic, ginger and chili peppers. Mix around and cook for 1-2 minutes as they start to soften
8. Add your tomatoes and then all the spices (turmeric, chili powder, cumin, coriander, black pepper, and dried parsley) shortly thereafter. As the tomatoes start to soften and help create a saucier consistency, mix the spices so they distribute well throughout
9. Turn the heat to a low simmer and let sit for ~15 or so minutes while you tend to Topping 2. Stir occasionally when you can
10. For Topping 2
11. In another saucepan, heat your olive oil over medium high heat
12. Once the oil is hot, add your fennel seeds and cumin seeds and roast until brown as you did with Topping 1
13. Next, add your garlic, chilis, and ½ of the chili powder to the oil. This will help flavor the oil for when the potatoes roast
14. Add your potatoes and place flat onto the pan so that they receive direct heat on the max amount of surface area. Cook for 5-7 minutes
15. Before turning your potatoes over, sprinkle the remaining chili powder over the top, then flip the potatoes over. Fry for another 5-7 minutes or until you can easily poke a fork through the potato slices
16. Once cooked through, take the saucepan off the heat and set aside. Do the same for Topping 1 as you move towards making the actual chatamari

Stage 3 – Creating the Crepe Batter

1. In your food processor (on Amazon), combined your rice, lentils, salt and water. Process together until all the ingredients are well combined and create a runny batter
2. Pour your batter into a bowl and have a ladle handy for when it’s cooking time

Stage 4 – Cooking the Crepe

1. Take a wide-diameter pan (one that can be eventually covered) over medium heat and add a small bit of your coconut oil. Use a paper towel to evenly distribute the oil
2. With a ladle, take a large scoop of your batter and, with the surface of your pan very hot, spread across the surface as thinly as you can
3. Once your batter is spread, put the cover on the pan and let it steam alone for 1 minute
4. After a minute, remove the pan cover but be very quick to not let any of the condensed water drip back into the pan
5. Add a bit of each of your toppings onto the chatamari, then re-cover the pan and steam for at least another 4-5 minutes.
6. Next, uncover the pan (again, be very careful not to let accumulated water drip back into the pan) and take a spatula or other flat instrument to ensure the chatamari is unstuck from the pan. Once it is, it can slide of very easily and onto a plate.
7. Repeat this Stage 4 until all your batter and toppings have been used up, serving as you go along