Rava Dosas with Potato Chickpea Masala
Rava Dosas with Potato Chickpea Masala is a flavorful South Indian South Indian Recipes dish prepared with quality ingredients. Peel potatoes and cut into 1 1/2-inch pieces.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPeel 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.