RAVA DOSAS WITH POTATO CHICKPEA MASALA

During Indian month, I cooked many interesting Indian dishes I had never heard of. This was one of only a few that I enjoyed. What I liked about it was that there was a vegan crepe. Rava dosas are savory crisp-edged crepes popular in South India. It didn't taste like a real crepe, but I think with some tweeking I can get it to taste similar to a French crepe. These dosas can bill filled with any combination of veggies, and perhaps fruits. Recipe contains lots of ingredients, but was pretty easy to make. There are also many steps, which are really simple, but definitely read through before starting. Don't over-fill dosas or all the veggies will spill out when eating.

Serves 4

Active time: 40 min
Total Time: 1 hr (Most of the cook time is from cooking veggies in increments)

FOR MASA FILLING
1-1/2 lbs Yukon Gold potatoes
1/3 cup dried grated unsweetened coconut
2 tsp cumin seeds
1 (3") fresh jalapeno, coarsely chopped (include seeds)
1 (2-1/2") piece peeled ginger , coarsely chopped
3 garlic cloves, smashed
1 tbs curry powder
1/2 tsp cinnamon
1/2 tsp turmeric
1/3 cup vegetable oil
1-3/4 cups water, divided
1 large onion, chopped (3 cups)
1 (15-19oz) can chickpeas, rinsed and drained
1/2 cup frozen peas (DO NO THAW)
1/2 cup chopped cilantro

FOR RAVA DOSAS
1/2 cup semolina flour
1/2 cup rice flour
1/2 cup all purpose flour
1/2 tsp cumin seeds
1/2 tsp salt
2 cups water
Vegetable oil for brushing

MAKE MASA FILLING (CAN BE MADE WITHOUT COCONUT
AND CILANTRO 6 HOURS AHEAD AND CHILLED. REHEAT
BEFORE STIRRING IN COCONUT AND CILANTRO)
1. Peel potatoes and cut into 1-1/2 pcs. Transfer to a bowl and
cover with cold water.
2. Toast coconut in a 12" skillet over medium heat, stirring until
golden. Transfer to bowl and wipe out skillet.
3. Toast cumin seeds in skillet over medium heat, shaking until
fragrant and just a shade darker. Transfer to another small
bowl. Reserve skillet.
4. Puree jalapeno, ginger, and garlic in a blender with curry
powder, cinnamon, turmeric, oil, 1/4 cup water, and 1 tsp salt
until smooth. Transfer puree to skillet and cook over medium-
high heat, stirring until thickened., about 1 minute.
5. Add onion and cook, stirring occasionally, until it begins to
soften, about 8 minutes.
6. 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.
7. Add chickpeas and remaining 1-1/2 cups water, scraping up
any brown bits, then briskly simmer, covered, until potatoes are
tender, about 15-20 minutes.
8. 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
1. Whisk flours, cumin seeds, salt, and water in a bowl.
2. Generously brush a 12" non-stick 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.
3. Flip using a rubber spatula and cook dosa until underside
is golden in spots. Transfer to a plate. Continue stacking and
covering loosely with foil to keep warm.

To serve, spoon masala filling into dosas.

Recipe from Gourmet, November 2009