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Dosa with Potato Chickpea Masala
Ingredients
- Filling:
- 1 1/2 lb Yukon gold potatoes, peeled and cubed
- 2 tsp cumin seeds
- 3" piece peeled ginger, coarsely chopped
- 3 garlic cloves, smashed
- 1 tbsp curry powder (I like Madras)
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- 1/4 cup vegetable oil
- 1 3/4 cup water, divided
- 3 cups chopped onion
- 1 19 oz can chickpeas, rinsed and drained
- 1/2 cup frozen peas (do not thaw)
- 1/2 cup chopped cilantro
- For Dosa:
- 1/2 cup semolina flour
- 1/2 cup rice flour
- 1/2 cup all purpose flour
- 1/2 tsp cumin seeds
- 1/2 tsp salt
- 2 cups water
- vegetable oil for brushing
Instructions
- Filling:
- Cover potatoes in cold water. Toast cumin seeds in skillet over medium heat, shaking often, 30 seconds. Transfer to a small bowl. Puree ginger, garlic, curry, cinnamon, turmeric, oil, 1/4 cup water and 1 tsp salt until smooth. Transfer puree to skillet and cook over medium-high heat, stirring, for a minute. Add onion and cook until softens, about 8 minutes, stirring occasionally. Drain potatoes and add to onion mixture with cumin seeds. Cook, stirring, over medium heat for 10 minutes. Add chickpeas and remaining 1 1/2 cup water, scraping any brown bits. Then briskly simmer, covered, until potatoes are tender, 16-20 minutes. Add peas and cook covered, just until tender, about 3 minutes. remove from heat and add cilantro.
- Dosa:
- Whisk all ingredients in a bowl. Generously brush a 12" non-stick pan with oil and heat over medium-high heat until shimmery. Pour 1/2 cup batter into skillet, swirling to coat the bottom. Cook undisturbed until dosa is set and edges are golden, about 2 minutes. Flip using a rubber spatula and cook until golden in spots, about 1 minute. Transfer to a plate and make the next dosa until all batter is gone.
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