Add the sesame seeds and 1/2 cup of the water to your blender, and pulse on a medium-low speed just a few times until the mixture is combined, but the seeds are mostly still whole. Add the remaining 1/2 cup of water, cilantro, garlic, onion, lemon juice, chile, and salt and blend briefly again, just until combined but not too smooth. (If you overblend, the sesame seeds can turn bitter.) Taste and add more salt if needed. Serve immediately or refrigerate in an airtight container for up to 2 weeks.

Pour the olive oil into a large skillet over medium heat. Add the mustard seeds and cook, shaking the pan frequently, until they start to pop, 1 to 2 minutes.

Stir in the tomatoes, chile, and ginger. Cook, stirring occasionally, until the tomatoes collapse and exude their juices and the juices thicken, 5 to 7 minutes. Stir in ½ cup water and the sweetener. Cook, stirring occasionally, until the tomatoes are very soft, 8 to 10minutes. Let the mixture cool slightly.

Scrape the tomato mixture into the blender, and add the peanuts and the salt. Blend on a medium-low speed for 10 to 20 seconds, until incorporated but still slightly chunky. Blend in up to 1/2 cup more water, as needed, to achieve a pourable, but thick consistency. Serve immediately, store in the fridge in an air-tight container for up to 1 week, or in the freezer for up to 3 months.

Add the mung beans, ginger, chiles, salt, and 1 1/2 cups of water to a high-speed blender, and blast on high for 30 to 60 seconds, until very smooth. The mixture should be the consistency of a pancake batter. Add a little more water if the batter is too thick. (If you use a conventional blender, you may need to add as much as 1/2 cup of additional water.) Stir in the spinach. Taste and add more salt if needed.

Heat a large (11-to 12-inch) crepe pan or nonstick skillet over medium-high heat. If the pan is not nonstick, pour in 1 tablespoon of grapeseed oil and wipe it out. Use a ladle or 1/3 cup measuring cup to empty 1/3 cup of the batter into the center of the pan, and then use the back of the ladle or cup to quickly spread the mixture from the center, working outward in rapid concentric circles. The goal is to get the dosa as thin—and large—as possible, making sure the batter is spread evenly and not too thick, especially at the edges. Use a little more batter if needed to patch small holes but resist the urge to keep smoothing any areas that seem too thick; just try to get it thinner the next time. It’s fine if it’s not perfect!

Working quickly, sprinkle about 2 tablespoons each of the onion and cilantro and a little of the chiles on the batter. Lightly sprinkle with some oil and use a spatula to press the toppings down into the batter. Cook the dosa until the edges are golden brown, about 1 to 2 minutes. Use a spatula to loosen it if necessary, then flip the dosa over—using your fingers to pick it up on one side and flipping it with confidence. Use the spatula to help even it out if needed, then press with the spatula to sear the onions underneath the dosa and cook for another minute, then flip it again, transfer it to a plate, and fold it in half or in thirds like a business letter.

Serve the dosas immediately while hot (they lose some of their requisite crispy-edge-ness if they sit for long, especially if you stack them). Serve the dosa with the chutneys. Repeat with the remaining batter.