I remembered that I promised I would blog about an Indian dish that I mentioned back in August, so here you go!
Rava dosas are savory crepes made with semolina and rice flours. You can buy just the amount you need of these flours in bulk if you don't cook with them very often. The filling is a hearty mixture of potatoes, onion, peas, chickpeas, and lots of delicious spices. I didn't change a thing about this recipe.
This will be my last post until after Christmas. Thank you for reading my blog and I wish you all a very happy holiday season, however you choose to celebrate it!
We bought Sid some festive holiday attire - he was not amused:
Pinterest, you little devil of a website, continually giving me new ideas! Take your wedding invitation, cut it up into ribbons, curl them around a pencil, then stuff them into an ornament. Fun memory!
Rava Dosas with Potato Chickpea Masala
adapted from Gourmet - November 2009
Notes: The masala filling, without the coconut and cilantro, can be made up to 6 hours ahead of time and chilled. Reheat before stirring in coconut and cilantro.
For the filling:
1 1/2 pounds Yukon Gold potatoes, peeled and chopped into 1 1/2-inch pieces
1/3 cup dried grated unsweetened coconut
2 teaspoons cumin seeds
1 (3-inch) fresh jalapeno, coarsely chopped, including seeds (or not, if you want it to be less spicy)
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 ounce) can chickpeas, rinsed and drained
1/2 cup frozen peas (do not thaw)
1/2 cup chopped cilantro
For the Rava Dosas:
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
Put the potatoes into a bowl and cover with cold water. Set aside.
In a 12-inch heavy skillet over medium heat, toast the coconut, stirring occasionally, for about 3 minutes or until toasted. Transfer to a small bowl and wipe out the skillet. Now toast the cumin seeds in the same skillet over medium heat, shaking frequently, for about 30 seconds, so that they are just a shade darker. Transfer to another small bowl and set aside. Reserve skillet.
In a blender or small food processor, puree the jalapeno, ginger, garlic, curry powder, cinnamon, turmeric, oil, 1/4 of the water, and 1 teaspoon salt until smooth. Transfer this puree to the skillet you were using earlier and cook over medium-high heat for about one minute, stirring occasionally, until thickened slightly. Add the onion and cook until it begins to soften, stirring occasionally, about 8 minutes.
Drain the potatoes, then add them to the onion mixture, along with the toasted cumin seeds, and cook over medium heat for about 10 minutes, stirring occasionally, until the potatoes are barely tender.
Add the chickpeas and the remaining 1 1/2 cups of water, scraping up any brown bits on the bottom of the skillet. Heat the mixture up to a brisk simmer and cover. Cook for another 16-20 minutes more, or until the potatoes are tender.
While the potatoes cook, make the dosas. Whisk together the 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 1/2 cup of the batter into the skillet, swirling the pan until it evenly coats the bottom. Cook, undisturbed, for about 2 minutes, until the dosa is set and the edges are golden brown. Using a rubber spatula, flip the dosa and let the other side cook for about a minute, so that the underside becomes golden in spots. Transfer to a plate. Continue making dosas with the remaining batter, adding more oil to the skillet each time. Stack the dosas on a plate and cover loosely with foil to keep warm.
When the potatoes are tender, add the peas and cook until just tender, another 3 minutes. Off heat, stir in the toasted coconut and cilantro.
To serve, spoon masala filling into dosas.