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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Khulanhoney Ogy
[email protected]I'm so glad I found this recipe!
ALEX GAMER
[email protected]This is the best dosa recipe I've ever tried.
Big I
[email protected]I can't wait to try this recipe with different fillings.
Susmita Giri
[email protected]These dosas are a great way to impress your guests.
Lucy Wanjiku
[email protected]I'm not a vegetarian, but I love these dosas. They're so flavorful and satisfying.
lasse Matberg
[email protected]These dosas are a great way to get your kids to eat their vegetables.
Lerato Msibi
[email protected]I'm always looking for new ways to use up leftover potatoes, and this recipe is perfect.
Milon Gazi
[email protected]I love that this recipe uses everyday ingredients that I already have on hand.
Spinky Young
[email protected]These dosas were the perfect way to start my day.
Helena Andrews
[email protected]I've never made dosas before, but this recipe made it easy.
Rajbanshi Zeevan
[email protected]These dosas were delicious, but they were a lot of work to make.
Sentongo Julius
[email protected]I'm not sure what I did wrong, but my dosas turned out really dry.
Kainat Manzoor
[email protected]These dosas were a hit with my family! Everyone loved them.
TDM 03
[email protected]I had some trouble getting the dosas to cook evenly, but they still tasted great.
Rehan Navid
[email protected]The rava dosas were a bit too thick for my taste, but the potato-chickpea masala was delicious.
Peter Pan Siji
[email protected]These dosas were so easy to make, and they turned out so well! I'm definitely going to be making them again.
Roda Mohamud
[email protected]I'm not usually a big fan of dosas, but these were amazing! The potato-chickpea masala was the perfect filling, and the dosas themselves were cooked to perfection.
Roland Wesley
[email protected]These rava dosas with potato-chickpea masala were an absolute delight! The dosas were crispy on the outside and soft and fluffy on the inside, while the masala was flavorful and packed with protein.