Rava Dosas with Potato Chickpea Masala

Ingredients for Rava Dosas with Potato Chickpea Masala

• 675g Yukon Gold potatoes

• 30g dried grated unsweetened coconut

• 2 चम्मच जीरा

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

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

• 3 लहसुन की कलियाँ, कुचली हुई

• 1 बड़ा चम्मच करी पाउडर

• 1/2 teaspoons cinnamon

• 1/2 teaspoons turmeric

• 80 मिलीलीटर वनस्पति तेल

• 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 cup chopped coriander

• 1/2 cup semolina flour

• 60g rice flour

• 60 ग्राम सादा आटा

• 1/2 teaspoons cumin seeds

• 1/2 चम्मच नमक

• 475 मिलीलीटर पानी

• Vegetable oil for brushing

How to make Rava Dosas with Potato Chickpea Masala

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.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.