Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds Yukon Gold potatoes

  2. 1/3 cup dried grated unsweetened coconut

  3. 2 teaspoons cumin seeds

  4. 1 (3-inch) fresh jalapeño, coarsely chopped, including seeds

  5. 1 (2 1/2-inch) piece peeled ginger, coarsely chopped

  6. 3 garlic cloves, smashed

  7. 1 tablespoon curry powder

  8. 1/2 teaspoon cinnamon

  9. 1/2 teaspoon turmeric

  10. 1/3 cup vegetable oil

  11. 1 3/4 cups water, divided

  12. 1 large onion, chopped (about 3 cups)

  13. 1 (15-to 19-ounces) can chickpeas, rinsed and drained

  14. 1/2 cup frozen peas (do not thaw)

  15. 1/2 cup chopped cilantro

  16. 1/2 cup semolina flour

  17. 1/2 cup rice flour

  18. 1/2 cup all-purpose flour

  19. 1/2 teaspoon cumin seeds

  20. 1/2 teaspoon salt

  21. 2 cups water

  22. Vegetable oil for brushing

Instructions Jump to Ingredients ↑

  1. Make Masala filling:

  2. Peel potatoes and cut into 1 1/2-inch pieces. Transfer to a bowl and cover with cold water.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Make dosas while potatoes cook:

  8. Whisk flours, cumin seeds, salt, and water in a bowl.

  9. 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.


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