Rava Dosas with Potato Chickpea Masala

Name: Rava Dosas with Potato Chickpea Masala
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 425 grams chickpeas, rinsed and drained; 118 milliliters chopped cilantro; 1 teaspoons cinnamon; 1 teaspoons cumin seeds; 2 teaspoons cumin seeds; 1 Tbsp curry powder; 118 milliliters all-purpose flour; 3 garlic cloves, smashed; 3 inches peeled ginger, coarsely chopped; 3 inches fresh jalapeño, coarsely chopped, including seeds; 710 milliliters large onion, chopped (about; 118 milliliters frozen peas (do not thaw); 118 milliliters rice flour; 1 teaspoons salt; 118 milliliters semolina flour; 1 teaspoons turmeric; 79 milliliters dried grated unsweetened coconut; 79 milliliters vegetable oil; 4 servings Vegetable oil for brushing; 414 milliliters water, divided; 473 milliliters water; 680 grams Yukon Gold potatoes

The recipe Rava Dosas with Potato Chickpea Masala could satisfy your Indian craving in about 1 hour and 40 minutes. One portion of this dish contains around 19g of protein, 40g of fat, and a total of 804 calories. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. Plenty of people really liked this main course. Head to the store and pick up jalapeño, flour, onion, and a few other things to make it today. To use up the cinnamon you could follow this main course with the Cinnamon Fudge as a dessert. It is a good option if you're following a vegan diet.

Instructions

Peel potatoes and cut into 1 1/2-inch pieces.

Ingredients you will need

Potato

Transfer to a bowl and cover with cold water.

Ingredients you will need

Water

Equipment you will use

Bowl

Toast coconut in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden, about 3 minutes.

Ingredients you will need

Coconut

Toast

Equipment you will use

Frying Pan

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.

Ingredients you will need

Cumin Seeds

Toast

Equipment you will use

Frying Pan

Bowl

Transfer to another small bowl. Reserve skillet.

Equipment you will use

Frying Pan

Bowl

Pure jalapeo, ginger, and garlic in a blender with curry powder, cinnamon, turmeric, oil, 1/4 cup water, and 1 teaspoon salt until smooth.

Ingredients you will need

Curry Powder

Cinnamon

Turmeric

Garlic

Ginger

Water

Salt

Cooking Oil

Equipment you will use

Blender

Transfer pure to skillet and cook over medium-high heat, stirring, until thickened slightly, about 1 minute.

Equipment you will use

Frying Pan

Add onion and cook, stirring occasionally, until it begins to soften, about 8 minutes.

Ingredients you will need

Onion

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.

Ingredients you will need

Cumin Seeds

Potato

Onion

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.

Ingredients you will need

Chickpeas

Potato

Water

Add peas and cook, covered, until just tender, about 3 minutes.

Ingredients you will need

Peas

Remove from heat and stir in toasted coconut and cilantro.

Ingredients you will need

Cilantro

Coconut

Whisk flours, cumin seeds, salt, and water in a bowl.

Ingredients you will need

Cumin Seeds

Water

Salt

Equipment you will use

Whisk

Bowl

Generously brush a 12-inch nonstick skillet with oil and heat over medium-high heat until it shimmers.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Equipment you will use

Frying Pan

Spatula

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.

Equipment you will use

Aluminum Foil

Cooks' note:Masala filling, without coconut and cilantro, can be made 6 hours ahead and chilled. Reheat before stirring in coconut and cilantro.

Ingredients you will need

Cilantro

Coconut

Equipment

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Laurenz V Reserve Charming Gruner Veltliner. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 35 dollars per bottle.