Rava Dosas With Potato Chickpea Masala Recipes

RAVA DOSAS WITH POTATO CHICKPEA MASALA

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.

CHICKPEA MASALA

Steps:

• Peel potatoes. Cut into 1-1/2 inch pieces. Transfer to bowl and cover with cold water.
• Toast coconut over medium heat, stirring, in a heavy skillet until golden brown, about 2 minutes.
• Toast cumin seeds over medium heat in skillet, shaking often, until fragrant and darkened.
• In food processor, puree jalapeno, ginger, garlic, curry powder, cinnamon, turmeric, vegetable oil, 1/4 cup water and 1 teaspoon salt until smooth.
• Transfer puree to large (missing) skillet and cook over medium-high heat until slightly thickened, about a minute.
• Add onion and cook, stirring occasionally, until onion begins to soften, about 10 minutes.
• Drain potatoes and add to onion mixture along with cumin seeds.
• Cook over medium heat, stirring occasionally, until potatoes are barely tender, about 12 minutes.
• Add chickpeas.
• Deglaze skillet with remaining water.
• Cover and simmer until potatoes are tender, about 20 minutes.
• Add frozen peas and cook until tender, about 3 minutes.
• Remove from heat and stir in cilantro, 1/3 cup coconut and cumin.
• Top with remaining coconut.