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Active Time
40 min
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Total Time
1 hour
Rava dosas—savory, crisp-edged crêpes popular in South India—are typically made from semolina and rice flours. Stuff them with hearty vegetables cooked in a blend of spices, chile, garlic, and ginger.
Ingredients
Makes 4 servings
For masala filling:
For rava dosas:
Make Masala filling:
Step 1
Peel potatoes and cut into 1 1/2-inch pieces. Transfer to a bowl and cover with cold water.
Step 2
在中世纪的吐司椰子在一个12英寸的锅um 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.
Step 3
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.
Step 4
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.
Step 5
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:
Step 6
Whisk flours, cumin seeds, salt, and water in a bowl.
Step 7
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.
Masala filling, without coconut and cilantro, can be made 6 hours ahead and chilled. Reheat before stirring in coconut and cilantro.◊
How would you rate Rava Dosas With Potato Chickpea Masala?
Leave a Review
Reviews (49)
Back to TopI followed the recipe exactly and thought it was delicious. When I do make it again I will add some Garam masala like others suggested . I will also follow the recommendation to add more water to the rava dosa batter . Mine were too thick, a little oily and not very flaky or crispy. Once I get this right, the dish will be perfection !!
scunningham
White Plains , NY
1/27/2020
This is such an amazing and flavorful dish. I easily made it on a weeknight, even with the dosas! I loved the lacey crispy edges on the dosas. I messed up my first one, but I found that with a really hot pan and brushing liberally with oil between each dosa made them perfect. I will absolutely make these again.
匿名
Berkeley, CA
12/7/2018
Absolutely delicious! Easy and cheap and very filling. I’ve never made dosa and was worried about how thin the batter was, but I found it had to be to get all those holes. My favorite part was the crispy dosa edges
shesgolden
Berkeley, CA
9/6/2018
Big hit! The fresh ginger content is high, but so is the flavor. I grated frozen ginger instead of chopping. Thanks for the tip on adding more water to the batter, fellow reviewer.
匿名
Knoxville, TN
6/28/2017
This is AMAZING. Don't be lazy.. make the dosas. I agree a little garam Masala will knock your socks off. You will probably mess up the first dosa but you will get the second one. The pan needs to pretty hot.. just brush oil between dosas. What worked really great was to use two 10 inch icing spatulas to flip the things.
mab3362
Naples, Florida
2/13/2017
The filling for the dosas was delicious. I added some homemade paneer when I put in the peas to up the protein, which was a good choice. The taste of the dish is largely dependent on what type of curry powder you use. Store bought, premixed 'curry' powder is something I don't have in my house, but I do have about 12 different homemade masalas, so I went with madras curry powder since I've found it most closely resembles some of the premixed curry powders I've tasted. The dosas were... tricky. My batter wasn't runny enough as made, so the first dosa didn't spread in the pan at all. I added roughly an extra half cup of water, which helped, but the batter cooked too quickly when added to the pan and wouldn't spread as thin as it was supposed to. I couldn't get it to cover more than half of my 11" frypan. I tried lowering the heat and that aided it a bit, but if the heat is too low, the dosas don't cook properly. I'll make this again, since we enjoyed the combination of ingredients.
lauchlen
Toronto, ON
2/21/2016
I only made the filling, which was delicious. The only change to the recipe that I made was to use both curry powder and garam masala.
esung1
10/7/2014
I liked this; I've had little luck with Indian in the past and this one came out good. I did not make the bread with it, I served over rice just to simplify the cooking involved. I'll make this again, I'll only use maybe 1/4 of the jalapeno seeds and increase the curry powder as the hot to flavor ratio seemed like it could use a bit of adjustment for my tastes.
jmitch1965
11/27/2012
This took me forever to make - the cooktime estimates were off for me. That said, it has a really great flavor, a nice spice level (enough to have some heat and taste Indian without lighting your mouth on fire), but we will probably increase the spice next time. The dosas are super easy to make - we will probably make them with a bunch of stuff
AmyCook
San Diego
7/7/2012
This recipe is so fantastic that I'm reviewing it again. Does anyone know where Melissa Roberts is now that the magazine is gone? This is still my family's favorite recipe and I've made it MANY times. My tips: Don't mess with the blender step, just mince the garlic, jalapeno and ginger fine. Saute the onions in the oil until soft and translucent and then add the spices, jalapeno, ginger, garlic, etc. Why dirty up another appliance? The blender step is unnecessary. I add a little garam masala to the potato mixture to spice it up a little and I also buy the biggest jalapeno I can find. The dosas are not hard, but just take a little time. Add more water to the batter than the recipe calls for and make sure your pan is SCREAMING hot before you pour in the batter. This recipe is revelatory. I would give it 5 stars, if I could.
LGibson2006
Austin, TX
4/4/2012
Even with cutting a lot of corners and getting by with what I had in the pantry, it was delicious.
匿名
nyc
8/27/2011
One of the few dishes that my entire family LOVES. Have made it many times to rave reviews. Daughter is vegetarian so it's hard to find meatless meals that my meat-loving son and hubby will like, but flavorful, spicy foods tend to distract them from the fact that there's no meat in a dish! I did up the water in the dosa batter a little and I did add a little more spice to the masala mixture (some garam masala) for a bit more flavor. This is not a "quick and easy" recipe, although you probably could prepare the masala a day before and reheat it and make the dosas right before serving. Very yummy. This recipe makes me miss Gourmet magazine even more, because it's from the very last (November 2009) issue.
LGibson2006
Austin TX
8/23/2011
I haven't made this recipe but from the looks it, sounds much harder than what it should be. I'm from Bangalore and dosas are to me what burgers/ sandwiches are to you guys. :) Dosa batter is a headache to make, so the easiest thing to do is head over to the nearest indian store and buy the ready-made batter. Makes life much simpler. Masala dosas are also great with sambar.
匿名
8/2/2011
This recipe is very good to start with but I added about a can of coconut milk and more salt and cooked it at the end it for A LOT longer. I also added cauliflower because I had it in the house. The dosas recipe didn't work for me, we served it with whole wheat pita, but the naan sounds like a great idea too. I reheated leftovers the next day with brown rice....Delish!
esther5760
6/14/2011
Made it with fewer potatoes but kept everything else the same except reducing the water a bit. Increased the curry and cumin to taste at the end to adjust the flavoring. Didn't have peas or cilantro but it was very good anyway. Served on naan instead of making the dosas and had several Indian chutneys with it. Very good vegetarian dish.
匿名
Portland, ME
5/31/2011
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