Rava Dosas with Potato Chickpea Masala

Rava dosas—savory, crisp-edged crêpes popular in South India—are typically made from semolina and rice flours. Stuff them with hearty vegetables cooked in a blend of spices, chile, garlic, and ginger.

INGREDIENTS

1. For masala filling:
   • 1 1/2 pounds Yukon Gold potatoes
   • 1/3 cup dried grated unsweetened coconut
   • 2 teaspoons cumin seeds
   • 1 (3-inch) fresh jalapeño, coarsely chopped, including seeds
   • 1 (2 1/2-inch) piece peeled ginger, coarsely chopped
   • 3 garlic cloves, smashed
   • 1 tablespoon curry powder
   • 1/2 teaspoon cinnamon
   • 1/2 teaspoon turmeric
   • 1/3 cup vegetable oil
   • 1 3/4 cups water, divided
   • 1 large onion, chopped (about 3 cups)
   • 1 (15-to 19-ounces) can chickpeas, rinsed and drained
   • 1/2 cup frozen peas (do not thaw)
   • 1/2 cup chopped cilantro
2. For rava dosas:
   • 1/2 cup semolina flour
   • 1/2 cup rice flour
   • 1/2 cup all-purpose flour
   • 1/2 teaspoon cumin seeds
   • 1/2 teaspoon salt
   • 2 cups water
   • Vegetable oil for brushing

PREPARATION

1. Make Masala filling:
   1. 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.
2. Make dosas while potatoes cook:
   1. Whisk flours, cumin seeds, salt, and water in a bowl.
   2. 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.

Cooks' note:

Masala filling, without coconut and cilantro, can be made 6 hours ahead and chilled. Reheat before stirring in coconut and cilantro.◊