Potato Chickpea Masala Rava Dosas with Hot Cilantro Chutney

Dosas with Potato Chickpea Masala, Palak Daal, Basmati Rice

This is my new favorite condiment–Hot Cilantro Chutney from Bollywood Chutneys.

The Johar family began packaging and selling the Hot Cilanto Chutney last year and have plans for five other chutneys.  (I can’t wait!)  They sent me an e-mail wondering if I’d be interested in trying some.  I said yes because Indian food is my absolute favorite.  I think my husband was even more excited about it.

I made one of my favorite go-to recipes, Rava Dosas with Potato Chickpea Masala from Gourmet, to have with the cilantro chutney.  (Don’t know what a dosa is?  Let me enlighten you.  Click here.)

We loved the chutney on the dosas.  (Technically these aren’t rava dosas, because I made them without semolina flour.)  It added a little extra spice and tang.  I love this stuff.  I stirred a spoonful or two into the palak daal we had on the side.

You can find Bollywood Chutneys at select stores in New York, or online.  It would be a fun gift for anyone who loves Indian food.

Rava Dosas with Potato Chickpea Masala
from Gourmet

Ingredients:

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 (I used Patricia Wells’ recipe from this book)
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
Hot Cilantro Chutney, for serving

For rava dosas: (I’m working on the perfect gluten-free dosa, I’ll share it when I’ve perfected it.)

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

Instructions:

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

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.

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.

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.

Instructions for dosas:

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. 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.