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Delicious Indian Crepes with Zesty Veggie Masala - Indian crepes: Try these crispy Rava Dosas filled with vibrant Summer Squash & Tomato Chickpea Masala. A perf

Delicious Indian Crepes with Zesty Veggie Masala

Embark on a culinary journey with these vibrant Indian crepes, known as Rava Dosas, generously filled with a flavorful Summer Squash and Tomato Chickpea Masala. This recipe offers a delightful fusion of textures and tastes, perfect for an adventurous weeknight dinner or a unique weekend meal. Each component, from the crispy, delicate dosa to the hearty, spiced masala, is designed to create a harmonious and satisfying dish. The addition of toasted coconut and fresh cilantro elevates the flavor pr
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 1/3 cup unsweetened coconut
  • 1 tablespoon coconut oil or clarified butter
  • 1 small onion (chopped)
  • 3 cloves garlic (minced or grated)
  • 1 tablespoon fresh ginger (grated)
  • 1 serrano pepper (chopped)
  • 2 small-medium zucchini (chopped)
  • 2 small-medium summer squash (chopped)
  • 1 tablespoon spicy curry powder
  • 1 teaspoon garam masala
  • 1 (15-ounce) can chickpeas (rinsed and drained)
  • 1 (14.5 ounce) can diced tomatoes (undrained)
  • 1 cup water
  • 1 cup semolina flour
  • 1/2 cup rice flour
  • 1/4 cup all-purpose flour
  • 1 green onion (chopped)
  • 1 teaspoon cumin seeds
  • Salt and pepper to taste
  • 1/2 cup coconut milk
  • Fresh cilantro (chopped, for garnish)

Method
 

  1. In a skillet, toast the coconut over medium heat until golden brown, then transfer to a bowl. Add 1 tablespoon of coconut oil to the same skillet. Sauté the chopped onion, minced garlic, grated ginger, and chopped serrano pepper for 3-5 minutes until softened and fragrant.
  2. Add the chopped zucchini, chopped summer squash, spicy curry powder, garam masala, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables are tender-crisp and the spices are aromatic.
  3. Pour in the diced tomatoes (with their juice) and 1 cup of water. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, or until the sauce has thickened to your desired consistency.
  4. While the masala simmers, prepare the rava dosai batter. In a bowl, combine the semolina flour, rice flour, all-purpose flour, chopped green onion, cumin seeds, salt, and pepper. Gradually whisk in 2 cups of water until you achieve a thin, smooth batter; add more water if necessary.
  5. Heat a nonstick skillet or griddle over medium-high heat and generously grease it with oil. Stir the dosa batter well. Pour about 1/2 cup of batter into the hot skillet, immediately spreading it in a rapid circular motion to form a thin, even crepe. Drizzle about 1 teaspoon of oil or butter around the edges and over the top of the crepe while it cooks.
  6. Cook the dosa for approximately 2 minutes, or until the edges begin to lift and the underside is golden brown and spotted. Carefully flip the dosa and cook for another minute. Transfer the cooked dosa to a plate and repeat the process with the remaining batter, keeping the dosas warm.
  7. Stir the coconut milk into the thickened vegetable masala until well combined. Remove the masala from the heat. Stir in the fresh chopped cilantro and the toasted coconut.
  8. To serve, spoon a generous portion of the masala onto one half of a warm dosa. Fold the other half of the dosa over the filling to create a half-moon shape. Garnish with additional fresh cilantro if desired.

Notes

- Ensure your dosa batter is thin; it should pour easily like heavy cream.
- Don't overcrowd the pan when cooking dosas; work in batches.
- Adjust serrano pepper for desired heat level in both masala and dosa.
Allergens: Wheat, Soybeans, Sesame.