Introduction
The Rava Dosas with Potato Chickpea Masala is a delightful blend of traditional Indian flavors and textures. This dish marries the crispiness of dosas, made from semolina (rava) flour, with the richness of chickpea masala that’s both hearty and spicy. Perfect for breakfast or a quick dinner, this recipe promises to be a crowd-pleaser with its balanced blend of sweet, tangy, and savory notes.
Tips for this Recipe
– To achieve the perfect texture for dosas, let the batter rest before cooking; it helps in developing flavor.
– Ensure your semolina flour is fresh to avoid any grainy texture in the dosas.
– For a smoother masala paste, grind spices individually instead of mixing them all at once.
Why you will love this recipe
The Rava Dosas with Potato Chickpea Masala stands out for its comforting warmth and bold flavors that are both familiar to Indian cuisine enthusiasts and newbies alike. It’s a dish full of rustic charm, combining the simplicity of semolina dosas with the heartiness of chickpeas in a rich masala sauce.
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
Advised equipment
– Non-stick Fry Pan (for frying dosas)
– Kitchen Mixer or Food Processor (for grinding chickpeas)
– Spatula (for flipping dosas)
– Skillet with High Heat Capability (for crispy Rava Dosas)
– Blender or Hand Mixer (for mixing masala ingredients)
– Spice Grinder (optional, for freshly ground spices)
– Whisk (for beating batter smooth)
– Steam Cooker/Steamer Basket (optional, for steaming potatoes or vegetables)
– Tongs (for serving dosas)
– Digital Scale (optional, for precise ingredient measurement
History of the recipe
Dosas, a staple in Indian cuisine, trace their origins back to South India. Traditionally made from whole wheat or rice flour soaked with water, dosas have evolved significantly over time, incorporating various fillings and accompaniments. The Rava Dosa variant is an innovation that uses semolina (rava), offering a different texture and flavor profile while maintaining the essence of this beloved dish. This particular recipe with Potato Chickpea Masala showcases how dosas can be adapted to include more wholesome ingredients, reflective of India’s diverse culinary practices that emphasize nutrition and balance.
Fun facts about this recipe
Dosas have become a canvas for regional variations across India; each region adds its unique twist to the base recipe. Incorporating potato chickpea masala is an excellent example of how dosas can adapt to incorporate local ingredients and flavors, making them versatile enough to cater to different palates while maintaining their identity as a beloved Indian breakfast or snack dish.
