Rava Dosa with Chickpea Filling
Week of 10/14/19 to 10/18/2019 Please note all recipes at the PJCC and our Mini Programs are vegetarian. Ingredients subject to change based on availability and teacher’s discretion.
Yields4 servings
Yields4 servings
For Masala Filling
  • 1 1/2pounds Yukon Gold Potatoes
  • 1/3cup dried grated unsweetened coconut
  • 2teaspoons cumin seeds
  • 1 fresh jalapeñocoarsely chopped, including seeds, 3-inch
  • 1piece peeled gingercoarsely chopped, 2 1/2-inch
  • 3 garlic clovessmashed
  • 1tablespoon curry powder
  • 1/2teaspoon cinnamon
  • 1/2teaspoon turmeric
  • 1/3cup vegetable oil
  • 1 3/4cups waterdivided
  • 1 large onionchopped (about 3 cups)
  • 1 can chickpeasrinsed and drained, 15-to 19-ounces
  • 1/2cup frozen peasdo not thaw
  • 1/2cup Chopped cilantro
For Rava Dosas
  • 1/2cup semolina flour
  • 1/2cup rice flour
  • 1/2cup all purpose flour
  • 1/2teaspoon Salt
  • 2cups water
  • Vegetable oil for brushing
  • 1/2teaspoon cumin seeds
Green Chutney (Masters Class Only)
  • 1/4cup cilantro leaves
  • 2tablespoons fresh mint
  • 1inch piece of ginger
  • 1/8 green bell pepper
  • 1teaspoon sunflower seeds
  • 1teaspoon ground fennel
  • 1teaspoon lime juice
  • Saltto taste
Make Masala Filling
  1. 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.
  2. 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.
  3. 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.
Making Potatoes
  1. Peel potatoes and cut into 1 1/2-inch pieces. Transfer to a bowl and cover with cold water.
  2. 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.
Making Dosas
  1. Whisk 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 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.
  2. To serve, spoon masala filling into dosas.
Green Chutney (Masters Class Only)
  1. Combine in a clear cup and blend. Place in a non stick pan and cook on low heat for 10 minutes.