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.
Recipe information
Total Time
1 hour
Yield
Makes 4 servings
Ingredients
For masala filling:
For rava dosas:
Preparation
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
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.
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 (61)
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.
Anonymous
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.
Anonymous
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
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