Rava Dosas with Potato Chickpea Masala

Ingredients

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

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