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rava masala dosa Indian breakfast recipe

Rava Masala Dosa | Instant Rava Masala Dosa Recipe

Anjali P
Rava dosa is a delicious crispy breakfast recipe made with rava / sooji / semolina flavoured with herbs and spices. These are thin, lacy, light and crispy crepes served with coconut chutney and sambar.
5 from 1 vote
Course Breakfast, Snack
Cuisine Indian
Servings 4 people

Equipment

  • 1 Tava / Skillet

Ingredients
  

FOR RAVA DOSA

  • 1/2 cup Rava / Semolina
  • 1/4th cup Rice Flour
  • 1/4th cup Maida (all-purpose flour)
  • 1 tsp Cumin Seeds
  • 1 tsp Grated Ginger
  • 2 Green Chillies
  • 4-6 Curry Leaves
  • 4-5 tbsp Oil for cooking
  • Water to make the batter
  • Salt to taste

FOR POTATO FILLING

  • 4 Boiled Potatoes
  • 1 Onion, finely chopped
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 1/4th tsp Hing (asafoetida)
  • 1/2 tsp Turmeric Powder
  • 2 Green Chillies
  • 5-7 Curry Leaves
  • 1 tsp Sugar
  • 2 tbsp Coriander Leaves, finely chopped
  • 2 tsps Oil

Instructions
 

METHOD FOR RAVA DOSA

  • In a mixing bowl, add rava / semolina, rice flour and maida (all-purpose flour). well.
  • 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.
  • 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 2 cups of water. The consistency of the dosa batter should be free-flowing (very thin) hence add the water accordingly.
  • Heat tava / griddle, add a teaspoon of oil and spread it evenly 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.
  • Our crispy, thin, lacy plain Rava dosa is ready.
  • Serve hot with coconut chutney and sambar.
  • 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 cripsy rava dosa don't tend to get soggy).

METHOD FOR POTATO FILLING

  • 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.

Notes

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.
 
* I have not added curd here, if you like you can add 3 tablespoons of curd/yoghurt.
 
 
Keyword breakfast recipes, instant rava dosa, onion rava dosa, rava dosa