top of page

Rava Dosas with Potato Chickpea Masala

['1 1/2 pounds Yukon Gold potatoes', '1/3 cup 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 teaspoon cinnamon', '1/2 teaspoon turmeric', '1/3 cup vegetable oil', '1 3/4 cups water, divided', '1 large onion, chopped (about 3 cups)', '1 (15-to 19-ounces) can chickpeas, rinsed and drained', '1/2 cup frozen peas (do not thaw)', '1/2 cup chopped cilantro', '1/2 cup semolina flour', '1/2 cup rice flour', '1/2 cup all-purpose flour', '1/2 teaspoon cumin seeds', '1/2 teaspoon salt', '2 cups water', 'Vegetable oil for brushing']

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, 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.
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 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.
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 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.

Attribution for Recipes (CC BY-SA 3.0):


The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page