Rava Dosas with Potato Chickpea Masala

Rava Dosas with Potato Chickpea Masala
Photo by Romulo Yanes

Ingredients

  • 1/3 cup dried grated unsweetened coconut
  • 1 ½ pounds Yukon Gold potatoes
  • 1 tablespoon curry powder
  • ½ teaspoon ground cinnamon
  • 1 (2 1/2-inch) piece ginger
  • Vegetable oil for brushing
  • 2 cups water
  • + 15 more ingredients
    • ½ teaspoon cumin seeds
    • 2 teaspoons cumin seeds
    • 1 (3-inch) fresh jalapeño
    • 1/3 cup vegetable oil
    • 1 ¾ cups water
    • 1 large onion
    • 1 (15-to 19-ounces) can chickpeas,
    • ½ cup semolina flour
    • ½ cup rice flour
    • ½ cup all-purpose flour
    • ½ teaspoon salt
    • 3 cloves garlic
    • ½ cup cilantro
    • ½ cup frozen peas (
    • ½ teaspoon turmeric

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 he...

View full recipe at Epicurious

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