60 min
Rava Dosas with Summer Squash and Tomato Chickpea Masala
Recipe GLPR41b78f67961362
Crispy golden Indian semolina crepes filled with a fragrant, creamy tomato and chickpea curry loaded with tender summer squash and zucchini. The dosas are made from a simple batter of semolina, rice flour, and all-purpose flour, cooked until golden on both sides. The accompanying masala is simmered with aromatic spices, coconut milk, and fresh cilantro for a comforting, vegetarian meal.
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Ingredients
1/3 cup unsweetened coconut
1 tablespoon coconut oil or clarified butter
1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 serrano pepper, finely minced
2 small-medium zucchini, chopped
2 small-medium summer squash, chopped
1 tablespoon spicy curry powder
1 teaspoon garam masala
Salt and pepper, to taste
2 cups cooked chickpeas, rinsed and drained
1 1/2 cups cherry tomatoes
1/3 cup canned coconut milk
1/2 cup fresh cilantro, chopped
1/2 cup semolina flour
1/2 cup rice flour
1/2 cup all-purpose flour
1 serrano pepper, chopped
1 green onion, finely chopped
1/2 teaspoon cumin seeds
Butter, for serving and greasing
Directions
Heat a large skillet over medium heat. Add the unsweetened coconut and toast, stirring occasionally, until golden and fragrant, about 3 minutes. Transfer to a small bowl and set aside.
Wipe out the skillet and return to medium heat. Add the coconut oil or clarified butter. Once hot, add the chopped onion, minced garlic, grated ginger, and finely minced serrano pepper. Cook, stirring occasionally, for 3–5 minutes until the onion softens.
Stir in the chopped zucchini and summer squash along with the spicy curry powder, garam masala, salt, and pepper. Continue cooking for about 5 minutes, stirring occasionally, until the vegetables and spices are fragrant.
Add the cooked chickpeas, cherry tomatoes, and 1 cup of water. Bring the mixture to a boil, then reduce heat and simmer for 10–15 minutes, stirring occasionally, until the sauce thickens and the vegetables are tender.
While the masala cooks, prepare the rava dosa batter. In a large bowl or measuring cup, combine the semolina flour, rice flour, all-purpose flour, chopped serrano pepper, finely chopped green onion, cumin seeds, and a pinch of salt and pepper.
Add 2 cups of water and whisk until smooth. The batter should be thin and pourable, similar to crepe batter; add a little more water if needed.
Generously brush a 10–12-inch nonstick skillet with butter or oil and heat over medium-high heat until shimmering. Stir the batter well.
Pour the batter in a circular motion, starting from the outside of the skillet and spiraling inward, filling in gaps as you go. Do not worry if there are small holes. Drizzle butter or coconut oil over the top of the dosa.
Cook undisturbed for about 2 minutes until the dosa is set and the edges are golden. Using a spatula, carefully flip the dosa and cook the underside for about 1 minute more until golden in spots.
Transfer the cooked dosa to a plate and loosely cover with foil to keep warm. Repeat the cooking process with the remaining batter until all dosas are made.
Once the chickpea masala has thickened, remove from heat and stir in the coconut milk until fully combined.
Stir in the fresh chopped cilantro and the toasted coconut from step 1.
To serve, spoon a generous portion of the warm masala onto one half of each dosa, then fold the other half over the top. Sprinkle with additional fresh cilantro if desired and serve immediately.
