RAVA DOSAS WITH POTATO CHICKPEA MASALA
Provided by Melissa Roberts
Categories Potato Vegetarian Quick & Easy Dinner Lunch Spice Curry Chickpea Pea Jalapeño Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 24
Steps:
- Make Masala filling:
- 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.
- Make dosas while potatoes cook:
- 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.
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erick kamau
[email protected]5 stars! This recipe is a keeper. The dosas were perfect and the masala was amazing.
Veronique van Wyngaard
[email protected]These dosas were a great way to use up leftover mashed potatoes. The masala was also very easy to make.
Blinks Cutie
[email protected]Not bad, but I've had better dosas. The masala was a bit bland for my taste.
Juliet Ngoe
[email protected]Delicious! The dosas were crispy and flavorful, and the masala was rich and creamy. I will definitely be making this again.
farooq Khetran
[email protected]The batter was a bit too runny, which made it difficult to spread evenly in the pan. The dosas also stuck to the pan a bit.
Keron Williams
[email protected]These dosas were a hit with my family! Even my picky kids loved them.
Aqibjan
[email protected]The dosas were a bit too thick for my taste, but the masala was spot-on. Overall, a good recipe.
Elizabeth Gutierrez
[email protected]Loved the addition of potato and chickpeas to the masala. It gave it a nice texture and extra flavor.
Emiliana Antonio
[email protected]My first time making dosas, and they turned out great! The batter was easy to work with, and the dosas cooked evenly. The potato-chickpea masala was also delicious – just the right amount of spice.
santerio Carter
[email protected]These rava dosas with potato-chickpea masala were fantastic! The dosas were crispy on the outside and soft on the inside, and the masala was flavorful and hearty. I especially loved the combination of the tangy tomatoes, creamy coconut milk, and spic