Rava Dosa (Indian Crepes) with Summer Squash + Tomato Chickpea Masala.

Rava Dosa?? Ah… what??

Yes, I know that there are probably not too many of you that are familiar with rava dosa, and really I was not either, but I did some reading and discovered that basically, rava dosa are Indian style crepes.

They are so good. And a tad easier than regular French crepes too!

I have kind of been on an Indian food kick lately. I think because of summer and the fact that they use a lot a vegetables and spices, both of which I love. Whatever the reason, I am so glad I made this recipe. It’s something totally outside my comfort zone. I mean, there is no cheese for one. I know, I know, can you even believe I was able to do it?

Not gonna lie, it was tough, but this is so flavorful and creamy on its own that cheese is not really needed. BUT goat cheese would be extra freaking delicious sprinkled on top. I know this for a fact because I kind of maybe added a little for the second round, when I reheated them for dinner. My willpower apparently sucks.

Anyway, I know that sometimes foods from other cultures can be a little intimidating. I completely get that, I do. But it is so time to get over it and branch out a little because if you don’t you are totally missing out on some of the best foods.

And it’s obviously way cheaper to cook at home than to go to some fancy Indian restaurant that honestly probably does not even taste as good as if you were to make it yourself.

The Rava Dosa is really easy to make. Easier than crepes because they flip a lot easier, tear way less and you do not even need to swirl the pan. You just pour the batter in a circular motion working from the outside in. Then you fill in any big holes with more batter and just let the dosa cook like a pancake. Simple as that.

For the masala I used loads of zucchini, summer squash and yes, more tomatoes. That is three recipes (and counting) with tomatoes in them this week. I really hope you guys like tomatoes because I feel like there is no stopping my tomato obsession this summer.

If you wanted to make this meal for the meat people in your family just sauté some diced chicken breasts or even add in some lamb or beef. Really you can adapt this recipe to whatever your needs are. The day I made this it was just me and my older brother Brendan, so he was totally cool with just the chickpeas (he is the only one in my family who will eat them in their original form, meaning not mashed into burgers and such). Which is sort of the reason I went for this type of dish.

I could never serve a completely vegan meal with any other family member besides Bren, the rest NEED meat. Typical boys.

I need to get across to you guys that if you are into indian flavors you have to give this a try. It’s super quick and easy, making it the perfect meal for any night of the week. It’s also not so spicy that kids will not enjoy it…that is unless they aren’t into vegetables, like most of the picky brothers? If that’s the case, sorry, I can’t tell you how to get around the veggies with this one.

I do want to mention that this is kind of a cozy meal, making it the perfect end of summer meal that can also easily transition into early fall. I made it on one of those summer days that decide to give you a glimpse into fall.

Lastly, this dish is super healthy too. Which is probably a good thing since tomorrow is Friday. Of course with Friday comes weekend indulgences… at least at this house!

Rava Dosas (Indian Crepes) with Summer Squash + Tomato Chickpea Masala.

4.50 from 8 votes

6 Servings

by Tieghan Gerard

calories 469kcal

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Prep10 minutes mins

Cook25 minutes mins

Total35 minutes mins

They are so good. And a tad easier than regular French crepes too!

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Ingredients 

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Summer Squash + Tomato Chickpea Masala

• ▢ 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
• ▢ Pinch of salt and pepper
• ▢ 2 cups cooked chickpeas, rinsed and drained if using canned
• ▢ 1 1/2 cups cherry tomatoes
• ▢ 1/3 cup canned coconut milk
• ▢ 1/2 cup fresh cilantro, chopped

Rava Dosas

• ▢ 1/2 cup semolina flour
• ▢ 1/2 cup rice flour
• ▢ 1/2 cup white flour
• ▢ 1 serrano pepper, finely minced
• ▢ 1 green onion, finely chopped
• ▢ 1/2 teaspoon cumin seeds
• ▢ Salt and pepper, to taste
• ▢ Butter, for serving + greasing

Instructions 

• Toast the coconut in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden, about 3 minutes. Transfer to a small bowl and wipe out skillet. Place the skillet back over medium heat and add the oil. Once hot add the onion, garlic, ginger and serrano pepper, cook for 3-5 minutes or until the onions have softened. Add the zucchini, summer squash, spicy curry powder, garam masala and a good pinch of salt and pepper. Continue to cook the mixture another five minutes or until the vegetables and spices are fragrant. Now add the chickpeas, tomatoes and 1 cup water. Bring the mixture to a boil, reduce the heat and simmer for 10-15 minutes or until the sauce has thickened.
• Meanwhile make the rava dosai (plural of dosa). In a four cup glass measuring cup or bowl combine the semolina flour, rice flour, white flour, serrano pepper, green onion, cumin seeds, salt and pepper. Add 2 cups water and whisk until combined. The batter should be thin, add more water if is seems too thick. Generously brush a 10-12-inch nonstick skillet with oil or butter and heat over medium-high heat until it shimmers. Stir the batter well and pour in a circular motion starting from the outside and going in, filling in the gaps as you continue to pour in a circle motion (don't worry if there are few tiny holes throughout the dosa). While cooking, drizzle butter or coconut oil onto the dosa. Cook, undisturbed, until dosa is set and edges are golden, about 2 minutes. Flip using a spatula (just like a pancake) and cook dosa until underside is golden in spots, about 1 minute more. Transfer to a plate. Repeat with the remaining batter, stacking and covering loosely with foil to keep warm.
• Once the masala has thickened stir in the coconut milk and cook until combined. Remove from the heat and stir in the cilantro and toasted coconut.
• To serve, spoon masala filling onto one half of the dosa. Pull the other half over top. Sprinkle with chopped cilantro. EAT!

Nutrition

Serving: 4g | Calories: 469kcal | Carbohydrates: 47g | Protein: 9g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 5mg | Sodium: 283mg | Potassium: 664mg | Fiber: 7g | Sugar: 5g | Vitamin A: 640IU | Vitamin C: 35.1mg | Calcium: 60mg | Iron: 3.3mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe? Please rate & comment below.

You are gonna freak over that masala filling though.