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Chickpea-Spinach Masala with Rava Dosa
Recipes
Chickpea-Spinach Masala with Rava Dosa
6 servings
45 minutes total (Active 25 minutes)

Ingredients

    • For masala
    • 1 (10 oz) package frozen chopped spinach
    • 1 large yellow onion
    • 6 cloves garlic
    • 1-inch piece fresh ginger
    • 3 tablespoons vegetable oil
    • 1 tablespoon ground coriander
    • 2 teaspoons ground turmeric
    • 2 teaspoons ground cumin
    • 1 teaspoon crushed red pepper
    • 2 (15.5 oz) cans chickpeas
    • 1 ½ cups tomato puree
    • ½ cup vegetable stock
    • ½ bunch fresh cilantro
    • 1 lemon, for juice
    • 1 ½ teaspoons kosher salt
    • 1 teaspoon sugar
    • 1 teaspoon garam marsala
    • ½ cup canned coconut milk
    • For rava dosa
    • ½ cup semolina flour
    • ½ cup rice flour
    • ½ cup all-purpose flour
    • 1 teaspoon whole cumin seeds
    • 1 teaspoon kosher salt
    • 2 cups water
    • 4 tablespoons vegetable oil, divided (+ more if needed)

    Steps

      1. Prepare masala. Thaw spinach. Chop onion (2 cups) and garlic (1 tablespoon) finely. Peel and grate ginger (1 tablespoon). Preheat large sauté pan on medium-high 2–3 minutes. Pour oil into pan; add onions and cook 6–7 minutes, stirring occasionally, until tender and golden.
      2. Stir garlic and ginger into pan; cook and stir 3 minutes. Stir in coriander, turmeric, cumin, and red pepper; cook 2 minutes, stirring frequently. Drain chickpeas; add chickpeas, tomato puree, and stock to pan. Bring to a boil, then reduce heat to medium-low. Simmer 5 minutes, stirring occasionally.
      3. Meanwhile, squeeze liquid from spinach. Chop cilantro coarsely (½ cup); juice lemon (2 tablespoons). Stir into chickpea mixture: lemon juice, spinach, salt, sugar, garam masala, and coconut milk. Cook 5–6 minutes until mixture thickens. Stir in cilantro.
      4. Prepare rava dosa. Combine in large bowl: all flours, cumin seeds, salt, and water; whisk until blended. Let rest 15 minutes, stirring occasionally (flours settle to the bottom).
      5. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Pour 1 tablespoon oil in pan; add ½ cup batter, swirling to coat bottom of pan evenly. Cook 1–2 minutes until edges turn golden. Flip and cook 1 more minute. Remove from pan and place on plate; cover loosely to keep warm. Repeat with remaining oil and batter. Serve with masala. (Makes about 8 rava dosa.)

    Amount per ⅙ recipe serving: Calories 510, Total Fat 19g, Sat Fat 2g, Trans Fat 0g, Chol 0mg, Sodium 1190mg, Total Carb 52g, Fiber 10g, Total Sugar 13g, (Incl. 1g Added Sugars), Protein 15g, Vitamin D 0%, Calc 10%, Iron 35%, Potassium 25%