Rava Dosas With Potato Chickpea Masala

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I think the amount of water for the flour mix needs to be increased. The dosa batter is too thick in this recipe, I had to add a lot more water to make the rava dosa thin and crispy.
Reshma Almaula   •  15 Apr   •  Report
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Ingredients for 4 servings

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

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

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