Rava Dosa | Instant Rava Masala Dosa

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Rava masala dosa is a delicious crispy breakfast recipe made with a fine variety of rava / sooji / semolina flavoured with herbs and spices and stuffed with delicious potato filling.

These are thin, lacy, light and crispy crepes served with coconut chutney and sambar. This rava onion masala dosa is a vegan recipe apt for beginners.

Here rava means “semolina” and masala is a spicy filling made with potatoes and onions.

This is an easy recipe best served for breakfast or for evening snacks along with a cup of tea or coffee.

Unlike traditional dosa, which needs a bit of planning such as soaking and fermenting, this rava masala dosa on the other hand is made instantly without going through the fermentation process.

As they are made instantly, these make a good substitute for traditional dosa.

Hence you will find many households opting to make plain rava dosa or rava masala dosa more often than the traditional ones.

In India, we prepare varieties of savoury dosa / crepes that are made using different flours and lentils such as green moong dal dosa also called pesarattu, rice flour dosa called “ghaavan”,  jowar dosa , wheat dosa , raagi dosa, oats dosa to name a few.

Earlier I shared a delicious kid’s favourite sweet corn chilla (sweet corn crepes) made using fresh sweet corn kernels along with earthy spices. Do check it out if interested.

As these rava dosas are quick and easy to make they are the perfect snacks for kids when they return hungry from play or school. 

Serve them with ketchup and they will love it! or with less spicy coconut chutney.

You will find different varieties of rava dosa preparations such as plain Rava dosa, Rava masala ( along with spicy potato filling), and onion Rava masala.

At home, we often make plain Rava dosa or onion Rava dosa most of the time served with spicy coriander & coconut chutney and delicious spicy & tangy sambar.

Rava masala dosa is made once in two or three months, especially for lunch or dinner.

Traditionally curds are added to the dosa batter which helps in giving that netted texture to this crispy dosa and gives a delicate hint of tanginess to this crepe. But today I have not added curd to this recipe. So this is instant rava masala dosa without curd.

Unlike traditional urad dal dosa, Rava dosa batter is very thin in consistency and cannot be spread evenly on tava / griddle.

One has to take a ladle full of this dosa batter and just pour it over the hot tava / skillet.

These often have no circular shape in particular hence apt for beginners and bachelors.

At home, we often make this dosa for a quick light dinner or even for lunch as a one-dish meal and serve them with coconut chutney & protein- rich sambar.

The potato filling that goes with this dosa is made often spicy and very easy to make.

Boiled potatoes are roughly crushed with hands and added to onion tadka which is spiced with green chillies, curry leaves, cumin seeds and mustard seeds. Finely chopped ginger is also added to enhance the flavour.

How is Rava Masala Dosa made at home?

To make rava masala dosa, a thin pouring batter is made using a fine variety of semolina/sooji / rava along with rice flour, all-purpose flour (maida), chopped onions, grated ginger, finely chopped green chillies, finely chopped curry leaves, a handful of coriander leaves, cumin seeds, salt.

This batter is then rested for 20-30 minutes and then poured onto a hot tava / griddle and cooked till crispy and golden brown from both sides.

The potato filling is placed at the centre of the dosa or sometimes spread evenly and then served with coconut chutney and sambar.

Can we store the dosa batter?

You can refrigerate the dosa batter for a day not more than that, post that the batter gets chewy and as we have added onions, it’s better to finish it in a day or two.

Ingredients required to make this crispy Rava Masala Dosa

Rava / Semolina / Sooji – To make Rava dosa I have used half a cup of fine Rava / semolina.

Flours – I have added half a cup of rice flour which gives this dosa an extra crispness along with 1/4th cup of maida (all-purpose flour) for binding.

Spices & Herbs – I have used roughly grated ginger, green chillies, curry leaves, and coriander leaves along with cumin seeds that give a nice nutty taste to this rava dosa.

Seasoning – I have used salt to season this Rava dosa. You can add also add crushed peppercorn for extra spice.

Vegetables – I prefer only to use onion in making this dosa. You may add veggies of your choice to enhance the nutritional value of this dosa.

Water – Used to make a thin batter for this dosa.

Oil – I have used sunflower oil here to cook the dosa, but you can use ghee too.

Ingredients required to make Potato Masala

Potatoes – Steamed potatoes are used which are roughly mashed.

Onion – A medium-sized roughly chopped onion is used.

Herbs & Spices – To make this spicy potato masala, green chillies, curry leaves, turmeric powder, cumin seeds and mustard seeds are used.

Seasoning – I have use a teaspoon of sugar to balance the flavour of this potato masala along with salt to taste.

Oil – You will need 2 tablespoons of oil to make this spicy potato masala.

Water – I have used just a splash of water which gives a nice texture to this masala (optional)

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Let’s see how to make Instant Rava Masala Dosa with minimal staple ingredients in your home kitchen.

Let’s start with making potato masala first for this Rava masala dosa

Ingredients

• 4-5 Medium Sized Potatoes
• 1 Medium Sized Onion
• 1 teaspoon Mustard Seeds (Rai)
• 1 teaspoon Cumin Seeds (Jeera)
• 1/4th teaspoon Hing (Asafoetida)
• 1/2 teaspoon Turmeric Powder (Haldi)
• 2 Green Chilies finely chopped
• 5-6 Curry leaves
• 1 teaspoon Sugar
• Salt to taste
• 2 tablespoons Coriander Leaves (cilantro)
• 2 tablespoon Oil for cooking

Step-by-step recipe of how to make potato masala for dosa

• Pressure-cook potatoes. Once cooked and cooled, remove the skin and roughly crush them.

• In a kadhi, heat oil. Add mustard seeds and cumin seeds.

• When the seeds crackle add hing, turmeric powder, finely chopped green chillies, curry leaves and roughly chopped onions.

• Cook onions till tender.

• Add turmeric powder and mix well.

• Add roughly mashed boiled potatoes along with sugar, salt and a dash of red chilli powder. Check the seasoning. Mix well.

• Cover this mixture with a lid and let the potatoes get nice steam on low flame for about 10 minutes. Keep stirring occasionally.

• Once the potatoes get nicely steamed up, add finely chopped coriander leaves and mix well.

• Spicy potato masala for our rava masala dosa is ready.

How to make crispy Rava Dosa

• In a mixing bowl, add half a cup of rava / semolina, 1/2 cup of rice flour and 1/4th cup of maida (all-purpose flour).

• Add chopped onions, grated ginger, finely chopped green chillies, 4-5 curry leaves roughly tared, 1 teaspoon of cumin seeds, a handful of coriander leaves, and salt to taste. Mix all ingredients.

* I have not added curd here, if you like you can add 3 tablespoons of curd/yoghurt at this stage.

• Add 2 cups of water, cover with a lid and let the batter rest for 20-30 minutes.

• After resting, mix the batter well and add 1 1/2 cup of water. The consistency of the dosa batter should be free-flowing hence you need to add the water accordingly.

• Heat tava / griddle, add a teaspoon of oil and pour the batter over the skillet / tava.

• Pour the batter using a ladle starting from the edges toward the centre.

• Drizzle little oil along the edges and let the Rava dosa cook on medium flame.

• Cook the dosa from both sides till they are golden and crispy.

• At this time, you can opt to spread a spoonful of potato masala all over the Rava and roll the dosa to serve. (I personally like to serve the potato masala by the side, that way the crispy Rava dosa doesn’t tend to get soggy).

• Our crispy, thin, lacy plain Rava Masala Dosa is ready.

• Serve hot with coconut chutney and sambar.

Note:

1. Make sure that you mix the batter well every time before pouring it onto the skillet as the flours tends to settle down at the bottom.

2. You can add grated or finely chopped ginger in the potato sabzi which enhances its taste.

3. You may add curds to the rava dosa batter which gives a nice hint of tanginess and helps in making the dosa lacy.

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