Spicy Chickpea Flour Pancakes with a Coconut Chutney

For the Spicy Chickpea Flour Pancakes (yield 7-8 pancakes):

Cup of chickpea flour

1½

cups of water

tablespoon neutral oil + extra for greasing the pan

teaspoon black mustard seeds

dried red chili

sprig of fresh curry leaves (optional)

Pinch of kosher salt

For the Coconut Chutney:

cup fresh frozen grated coconut

cup plain coconut or almond yogurt

cup fresh coriander (cilantro), stems and leaves

tablespoons unsalted roasted peanuts

green chili (green chili de arbol, Indian green chili, or serrano chile

inch piece of fresh ginger, peeled

Pinch of Kosher Salt

Source : food

The Cinnamon