Rava Dosas with Potato Chickpea Masala

Ingredients for Rava Dosas with Potato Chickpea Masala

• 675g Yukon Gold potatoes

• 30g dried grated unsweetened coconut

• 2 cucchiaini di semi di cumino

• 1 (3-inch) fresh jalapeño, coarsely chopped, including seeds

• 1 (2 1/2-inch) piece peeled ginger, coarsely chopped

• 3 spicchi d'aglio, schiacciati

• 1 cucchiaio di curry in polvere

• 1/2 teaspoons cinnamon

• 1/2 cucchiaini di curcuma

• 80ml di olio vegetale

• 425ml water, divided

• 1 large onion, chopped (about 725ml )

• 1 (15-to 550g ) can chickpeas, rinsed and drained

• 80g frozen peas (do not thaw)

• 1/2 tazza di coriandolo tritato

• 1/2 cup semolina flour

• 60g rice flour

• 60g di farina semplice

• 1/2 cucchiaini di semi di cumino

• 1/2 cucchiaini di sale

• 475ml acqua

• 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, 60ml 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 350ml 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 coriander.

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 120ml 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.

Avvertenza

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