Masala Rava Dosa

Sun, 28 July 2024

INGREDIENTS:

For the Rava Dosa Batter:

1 cup semolina
1/2 cup rice flour
1/4 cup all-purpose flour
1/2 teaspoon cumin seeds
1/2 teaspoon crushed black pepper
1-2 green chilies, finely chopped
1 teaspoon ginger, grated
10-12 curry leaves, chopped
1/4 cup chopped coriander leaves
Salt to taste
3-4 cups water (adjust as needed)
Oil or ghee (for cooking)
For the Masala (Potato Filling):
3 large potatoes, boiled and mashed
1 large onion, finely diced
2 green chilies, finely chopped
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon lemon juice
10-12 curry leaves
1/2 teaspoon turmeric powder
Salt to taste
2 tablespoons oil
Fresh coriander leaves, chopped

METHOD:

1. In a large mixing bowl, combine semolina, rice flour, and all-purpose flour. Add cumin seeds,
crushed black pepper, chopped green chilies, grated ginger, chopped curry leaves, chopped
coriander leaves, and salt.
2. Gradually add water to the mixture, stirring continuously to avoid lumps, until you get a thin,
pourable batter (similar to buttermilk consistency). The batter should be much thinner than
regular dosa batter. Let the batter rest for 15-20 minutes.
3. Prepare the Masala Filling by heating oil in a pan over medium heat. Add mustard seeds and
let them splutter. Add cumin seeds. Sauté until the turn golden brown.
4. Add curry leaves, green chilies, and sliced onions. Cook until the onions are soft and
translucent. Add turmeric powder and salt , lemon juice and mix well.
5. Add the mashed potatoes and mix until the spices are well incorporated. Cook for a few more
minutes. Garnish with chopped coriander leaves and set aside.
6. To make the Masala Rava Dosas, heat a non-stick pancake pan or dosa tawa over
medium-high heat. Ensure the pan is hot before pouring the batter.
7. Stir the batter well. Using a ladle, pour the batter from a height in a circular motion starting
from the edges and moving towards the centre. Fill in any large gaps, but small holes are fine as
they give rava dosa its characteristic texture.
8. Drizzle a little oil or ghee around the edges and on top of the dosa. Cook the dosa on
medium-high heat until the edges start to lift and the bottom turns golden brown and crisp. This
usually takes about 2-3 minutes.
9. No need to flip the dosa, as it cooks evenly on one side. Once done, place a portion of the
potato masala filling in the centre of the dosa and fold it over.
10. Serve the masala rava dosa hot with coconut chutney, sambar, or any chutney of your
choice.