- 4
Ingredients
- For Masala Filling:
- 1 1/2 lb. Yukon potatoes
- 1/3 cup dried grated unsweetened
- coconut
- 2 tsp. cumin seeds
- 1 (3-in.) piece jalapeno, coarsely
- chopped, including seeds
- 1 (2 1/2-in.) piece ginger, coarsely
- chopped
- 3 garlic cloves, smashed
- 1 Tbsp. curry powder
- 1/2 tsp. cinnamon
- 1/2 tsp. tumeric
- 1/3 cup veg. oil
- 1 3/4 cups water, divided
- 1 large onion, chopped (3 cups)
- 1 (15-19 oz.) can chickpeas, rinsed
- and drained
- 1/2 cup frozen peas (do not thaw)
- 1/2 cup chopped cilantro
- For Rava Dosas:
- 1/2 cup semolina flour
- 1/2 cup rice flour
- 1/2 cup all-purpose flour
- 1/2 tsp. cumin seeds
- 1/2 tsp. salt
- 2 cups water
- Veg. oil for brushing
Preparation
Step 1
Make Masala Filling:
1. Peel potatoes and cut into 1 1/2
inch pieces. Transfer to a bowl
and cover with cold water.
2. Toast coconut in a 12 in. heavy
skillet over med. heat, stirring
occasionally, until golden, about
3 mins. Transfer to small bowl and
wipe out skillet. Toast cumin
seeds in skillet over med. heat,
shaking skillet frequently, until
fragrant and just a shade darker,
about 30 seconds. Transfer to
another small bowl. Reserve
skillet.
3. Puree jalepeno, ginger, and garlic
in blender with curry powder,
cinnamon, turmeric, oil, 1/4 cup
water, and 1 tsp. salt until
smooth. Transfer puree to skillet
and cook over med-high heat,
stirring until slightly thickened,
about 1 min. Add onion and cook,
stirring occasionally, until it
begins to soften, about 8 mins.
4. Drain potatoes, then add to onion
mixture with cumin seeds and cook
over med. heat, stirring
occasionally, until potatoes are
barely tender, about 10 mins.
5. Add chickpeas and remaining 1 1/2
cups water, scraping up any bits,
then briskly simmer, covered, until
potatoes are tender, 16-20 mins.
Remove from heat and stir in
coconut and cilantro.
Make Dosas while Potatoes Cook:
1. Whisk flours, cumin seeds, salt and
water in a bowl.
2. Generously brush a 12-inch nonstick
skillet with oil and heat over
med.-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
mins. Flip over with a rubber
spatula and cook dosa until under-
side is golden in spots, about 1
min. more. Transfer to plate.
Make more dosas with remaining
batter, stacking and covering
loosely with foil to keep warm.
To Serve:
Spoon masala filling into dosas.