Ingredients

• 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

Instructions

1. Peel potatoes and cut into 1 1/2-inch pieces. Transfer to a bowl and cover with cold water.
2. Toast 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. Toast cumin seeds in skillet over medium heat, shaking skillet frequently, until fragrant and just a shade darker, about 30 seconds. Transfer to another small bowl. Reserve skillet.
3. Purée jalapeño, ginger, and garlic in a blender with curry powder, cinnamon, turmeric, oil, 1/4 cup water, and 1 teaspoon salt until smooth. Transfer purée to skillet and cook over medium-high heat, stirring, until thickened slightly, about 1 minute. Add onion and cook, stirring occasionally, until it begins to soften, about 8 minutes.
4. Drain potatoes, then add to onion mixture with cumin seeds and cook over medium heat, stirring occasionally, until potatoes are barely tender, about 10 minutes.
5. Add chickpeas and remaining 1 1/2 cups water, scraping up any brown bits, then briskly simmer, covered, until potatoes are tender, 16 to 20 minutes more. Add peas and cook, covered, until just tender, about 3 minutes. Remove from heat and stir in toasted coconut and cilantro.
6. Make dosas while potatoes cook: Whisk flours, cumin seeds, salt, and water in a bowl. Generously brush a 12-inch nonstick skillet with oil and heat over medium-high heat until it shimmers. Pour 1/2 cup batter into skillet, swirling until bottom is coated. Cook, undisturbed, until dosa is set and edges are golden, about 2 minutes. Flip using a rubber spatula and cook dosa until underside is golden in spots, about 1 minute more. Transfer to a plate. Make more dosas with remaining batter, stacking and covering loosely with foil to keep warm. To serve, spoon masala filling into dosas.
7. Whisk flours, cumin seeds, salt, and water in a bowl.
8. Generously brush a 12-inch nonstick skillet with oil and heat over medium-high heat until it shimmers. Pour 1/2 cup batter into skillet, swirling until bottom is coated. Cook, undisturbed, until dosa is set and edges are golden, about 2 minutes. Flip using a rubber spatula and cook dosa until underside is golden in spots, about 1 minute more. Transfer to a plate. Make more dosas with remaining batter, stacking and covering loosely with foil to keep warm. To serve, spoon masala filling into dosas.