Name: Rava Dosas With Potato Chickpea Masala
Cook time: 40 min
Total time: 1 hour
Yield: Makes 4 servings
Ingredients: 1 1/2 pounds Yukon Gold potatoes; 1/3 cup dried grated unsweetened coconut; 2 teaspoons cumin seeds; 1 (3-inch) fresh jalapeño, coarsely chopped, including seeds; 1 (2 1/2-inch) piece peeled ginger, coarsely chopped; 3 garlic cloves, smashed; 1 tablespoon curry powder; 1/2 teaspoon cinnamon; 1/2 teaspoon turmeric; 1/3 cup vegetable oil; 1 3/4 cups water, divided; 1 large onion, chopped (about 3 cups); 1 (15-to 19-ounces) can chickpeas, rinsed and drained; 1/2 cup frozen peas (do not thaw); 1/2 cup chopped cilantro; 1/2 cup semolina flour; 1/2 cup rice flour; 1/2 cup all-purpose flour; 1/2 teaspoon cumin seeds; 1/2 teaspoon salt; 2 cups water; Vegetable oil for brushing

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photo by Romulo Yanes

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.

Cooks' note:

Masala filling, without coconut and cilantro, can be made 6 hours ahead and chilled. Reheat before stirring in coconut and cilantro.◊

Recipe notes

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Recipe notes

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