Rava Dosas with Potato Chickpea Masala

Ingredients for Rava Dosas with Potato Chickpea Masala

• 675g Yukon Gold potatoes

• 30g dried grated unsweetened coconut

• 2 teaspoons cumin seeds

• 1 (3-inch) fresh jalapeño, coarsely chopped, including seeds

• 1 (2 1/2-inch) piece peeled ginger, coarsely chopped

• 3 garlic cloves, smashed

• 1 tablespoon curry powder

• 1/2 teaspoons cinnamon

• 1/2 teaspoons turmeric

• 80ml vegetable oil

• 425ml water, divided

• 1 large onion, chopped (about 725ml )

• 1 (15-to 550g ) can chickpeas, rinsed and drained

• 120ml frozen peas (do not thaw)

• 1/2 cup chopped coriander

• 1/2 cup semolina flour

• 60g rice flour

• 60g plain flour

• 1/2 teaspoons cumin seeds

• 1/2 teaspoons salt

• 475ml water

• Vegetable oil for brushing

How to make Rava Dosas with Potato Chickpea Masala

Peel potatoes and cut into 1 1/2-inch pieces. Transfer to a bowl and cover with cold water.

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.

Purée jalapeño, ginger, and garlic in a blender with curry powder, cinnamon, turmeric, oil, 60ml 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.

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.

Add chickpeas and remaining 350ml 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 coriander.

Whisk flours, cumin seeds, salt, and water in a bowl.

Generously brush a 12-inch nonstick skillet with oil and heat over medium-high heat until it shimmers. Pour 120ml 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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.