Rava Dosas with Potato Chickpea Masala Recipe

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Rava Dosas with Potato Chickpea Masala
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Ingredients
22
Count
Nutrition
791
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Make Masala filling: Peel potatoes and cut into 1 1/2-inch pieces. Transfer to a bowl and cover with cold water.
  2. 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 heat, shaking skillet frequently, until fragrant and just a shade darker, about 30 seconds. Transfer to another small bowl. Reserve skillet.
  3. Purée jalapeño, ginger, and garlic in a blender with curry powder, cinnamon, turmeric, oil, 1/4 cup water, and 1 teaspoon salt until smooth. Transfer purée to skillet and cook over medium-high heat, stirring, until thickened slightly, about 1 minute. Add onion and cook, stirring occasionally, until it begins to soften, about 8 minutes.
  4. 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.
  5. Add chickpeas and remaining 1 1/2 cups water, scraping up any brown bits, then briskly simmer, covered, until potatoes are tender, 16 to 20 minutes more. Add peas and cook, covered, until just tender, about 3 minutes. Remove from heat and stir in toasted coconut and cilantro.
  6. Make dosas while potatoes cook: Whisk flours, cumin seeds, salt, and water in a bowl.
  7. Generously brush a 12-inch nonstick 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, about 2 minutes. Flip using a rubber spatula and cook dosa until underside is golden in spots, about 1 minute more. Transfer to a plate. Make more dosas with remaining batter, stacking and covering loosely with foil to keep warm. To serve, spoon masala filling into dosas.
  8. Cooks' note: Masala filling, without coconut and cilantro, can be made 6 hours ahead and chilled. Reheat before stirring in coconut and cilantro.◊
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 790.93 Kcal (3311 kJ)
Calories from fat 216.57 Kcal
% Daily Value*
Total Fat 24.06g 37%
Sodium 738.57mg 31%
Potassium 1083.99mg 23%
Total Carbs 127.69g 43%
Sugars 20.13g 81%
Dietary Fiber 6.54g 26%
Protein 20.05g 40%
Vitamin C 42mg 70%
Iron 141.4mg 785%
Calcium 151.7mg 15%
Amount Per 100 g
Calories 113.61 Kcal (476 kJ)
Calories from fat 31.11 Kcal
% Daily Value*
Total Fat 3.46g 37%
Sodium 106.09mg 31%
Potassium 155.71mg 23%
Total Carbs 18.34g 43%
Sugars 2.89g 81%
Dietary Fiber 0.94g 26%
Protein 2.88g 40%
Vitamin C 6mg 70%
Iron 20.3mg 785%
Calcium 21.8mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

Bad Points

  • High in Sodium

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