Rava Dosas with Potato Chickpea Masala
A delicious Indian dish featuring crispy semolina crepes (dosas) filled with a flavorful potato and chickpea curry masala. The masala is enriched with aromatic spices, coconut, and fresh herbs, making it a satisfying vegetarian meal.
Ingredients
- •1½ pounds Yukon Gold potatoes
- •⅓ cup dried grated unsweetened coconut
- •2 teaspoons cumin seeds
- •1 piece fresh jalapeño
- •1 piece peeled ginger
- •3 cloves garlic
- •1 tablespoon curry powder
- •½ teaspoon cinnamon
- •½ teaspoon turmeric
- •⅓ cup vegetable oil
- •1¾ cups water
- •1 large onion
- •1 can chickpeas
- •½ cup frozen peas
- •½ cup chopped cilantro
- •½ cup semolina flour
- •½ cup rice flour
- •½ cup all-purpose flour
- •½ teaspoon cumin seeds
- •½ teaspoon salt
- •2 cups water
- •2 tablespoons vegetable oil
Cooking Instructions
- 1.
Peel potatoes and cut into 1 1/2-inch pieces. Transfer to a bowl and cover with cold water.
10 min
- 2.
Toast coconut in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden, about 3 minutes. Transfer to a small bowl and wipe out skillet. Toast cumin seeds in skillet over medium heat, shaking skillet frequently, until fragrant and just a shade darker, about 30 seconds. Transfer to another small bowl. Reserve skillet.
5 min
- 3.
Purée jalapeño, ginger, and garlic in a blender with curry powder, cinnamon, turmeric, oil, 1/4 cup water, and 1 teaspoon salt until smooth. Transfer purée to skillet and cook over medium-high heat, stirring, until thickened slightly, about 1 minute. Add onion and cook, stirring occasionally, until it begins to soften, about 8 minutes.
10 min
- 4.
Drain potatoes, then add to onion mixture with cumin seeds and cook over medium heat, stirring occasionally, until potatoes are barely tender, about 10 minutes.
10 min
- 5.
Add chickpeas and remaining 1 1/2 cups water, scraping up any brown bits, then briskly simmer, covered, until potatoes are tender, 16 to 20 minutes more. Add peas and cook, covered, until just tender, about 3 minutes. Remove from heat and stir in toasted coconut and cilantro.
25 min
- 6.
Whisk flours, cumin seeds, salt, and water in a bowl.
5 min
- 7.
Generously brush a 12-inch nonstick skillet with oil and heat over medium-high heat until it shimmers. Pour 1/2 cup batter into skillet, swirling until bottom is coated. Cook, undisturbed, until dosa is set and edges are golden, about 2 minutes. Flip using a rubber spatula and cook dosa until underside is golden in spots, about 1 minute more. Transfer to a plate. Make more dosas with remaining batter, stacking and covering loosely with foil to keep warm. To serve, spoon masala filling into dosas.
30 min