Dosa with Potato Chickpea Masala



  • Filling:
  • 1 1/2 lb Yukon gold potatoes, peeled and cubed
  • 2 tsp cumin seeds
  • 3" piece peeled ginger, coarsely chopped
  • 3 garlic cloves, smashed
  • 1 tbsp curry powder (I like Madras)
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • 1/4 cup vegetable oil
  • 1 3/4 cup water, divided
  • 3 cups chopped onion
  • 1 19 oz can chickpeas, rinsed and drained
  • 1/2 cup frozen peas (do not thaw)
  • 1/2 cup chopped cilantro
  • For Dosa:
  • 1/2 cup semolina flour
  • 1/2 cup rice flour
  • 1/2 cup all purpose flour
  • 1/2 tsp cumin seeds
  • 1/2 tsp salt
  • 2 cups water
  • vegetable oil for brushing


  1. Filling:
  2. Cover potatoes in cold water. Toast cumin seeds in skillet over medium heat, shaking often, 30 seconds. Transfer to a small bowl. Puree ginger, garlic, curry, cinnamon, turmeric, oil, 1/4 cup water and 1 tsp salt until smooth. Transfer puree to skillet and cook over medium-high heat, stirring, for a minute. Add onion and cook until softens, about 8 minutes, stirring occasionally. Drain potatoes and add to onion mixture with cumin seeds. Cook, stirring, over medium heat for 10 minutes. Add chickpeas and remaining 1 1/2 cup water, scraping any brown bits. Then briskly simmer, covered, until potatoes are tender, 16-20 minutes. Add peas and cook covered, just until tender, about 3 minutes. remove from heat and add cilantro.
  3. Dosa:
  4. Whisk all ingredients in a bowl. Generously brush a 12" non-stick pan with oil and heat over medium-high heat until shimmery. Pour 1/2 cup batter into skillet, swirling to coat the bottom. Cook undisturbed until dosa is set and edges are golden, about 2 minutes. Flip using a rubber spatula and cook until golden in spots, about 1 minute. Transfer to a plate and make the next dosa until all batter is gone.