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 is a vegan, beginner-friendly, easy-to-make, delicious breakfast dish.
About Rava Masala Dosa
Rava means “semolina” and masala is a spicy filling made with potatoes and onions.
This is an easy recipe best served for breakfast or 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, they are 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 dosas 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.
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.
At home, we often make this dosa for a quick light dinner or even for lunch as a one-dish meal and serve it with peanut-coconut chutney & protein- rich sambar.
The potato filling that goes with this dosa is 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.
These instant rava masala dosas are perfect for those days when you are running short of time but still want to make some delicious, homemade meal.
It’s quick, tasty and does not need fermentation. Plus dosas are much loved by kids and adults.
If you haven’t tried making it yet, go give this recipe a try.
You will love how simple it is to make a crispy and flavourful dosa at home.
ingredients
Ravan (Semolina / Sooji) – To make Rava dosa we will need 2 cups of fine Rava.
Flours – To give that extra crispness, we will also add half a cup of rice flour and 1/4th cup of maida (all-purpose flour) for binding.
Spices & Herbs – To enhance the taste to this rava dosa batter, we will require 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 – We will season the batter with salt. You can also add crushed peppercorn for extra spice.
Vegetables – I like to add finely chopped onions to this rava dosa batter which enhances the taste and texture. It is optional though. You may skip it if you do not like it. However, you an also add vegetables like grated carrots or green leafy vegetables to enhance its nutritional value.
Water – 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 – To make the stuffing we will need 5-6 medium-sized potatoes. Steam them in a pressure cooker and mash them roughly.ch are roughly mashed.
Onion – We will require a medium-sized roughly chopped onion which gives a nice flavour to this potato masala.
Herbs & Spices – To enhance the flavour of this potato masala, green chillies, curry leaves, turmeric powder, cumin seeds and mustard seeds are used.
Seasoning – To balance the flavours, I like to add a teaspoon of sugar to this potato masala along with salt to taste. Adding sugar is optional.
Oil – We will need 2 tablespoons of oil to prepare this potato stuffing.
Water – I have used just a splash of water which gives a nice texture to this masala (optional)
Frequently Asked Questions
Can I make the rava dosa batter in advance?
Yes, you can make it ahead of time and store it in the fridge. Mix it well before using it.
Can I skip the masala filling altogether?
Yes, you can enjoy the crispy plain rava dosa without the filling. It tastes great with coconut chuteny and sambar.
Can I skip adding maida (all-purpose flour)?
Yes, you can add only rice flour instead and skip maida altogether.
Variations
Paneer – In case you want to avoid adding potatoes, you may add crumbled panner with spices to make a delicious filling.
Cheese – For a cheesy version, you may add grate cheese over the dosa.
Vegetables – Instead of just using traditional potato stuffing, you may add sauteed vegetables like carrots, cabbage, beans and peas for a healthier twist.
Spinach – You can add spinach puree to the dosa batter or finely chopped spinach in the batter to enhance the taste and nutrition of this dosa.
Plain Dosa – Instead of stuffing the dosa with masala, you can enjoy the rava dosa plain with coconut chutney and sambar.
Serving Suggestions
With Chutneys – Rava Masala Dosa pairs best with coconut chutney, tomato chutney, peanut-coconut chutney and coriander chutney.
With Sambar – This is a classic accompaniment for any dosas or idli or any South Indian snacks.
Dry Chutneys – Chutneys like curry leaves chutney, dry peanut chutney, podi and dry garlic chutney also makes a good accompaniment to this Rava Masala Dosa
Storage Options
For Batter – Rava dosa batter stays good for 2 days in the refrigerator. Make sure to stir well before using and rava tends to settle at the bottom.
For Potato Masala – This masala stays good for 3-4 days in the refrigerator. Reheat before serving.
Related Recipes
More South Indian Recipes
Medu Vada (Lentil Fritters), Pesarattu (Green Moong Dal Dosa), Lemon Rice (Chitranna), Semiya Upma, Masala Idli
How to make Crispy Rava Masala Dosa
Step-by-Step Rava Masala Dosa Recipe
- 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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Recipe Card
Rava Masala Dosa | Instant Sooji Masala Dosa | How To Make Crispy rava Masala Dosa
Ingredients
- 1 cup Rava / Semolina
- 1/2 cup Rice Flour
- 1/2 cup Maida (all-purpose flour)
- 1 teaspoon Cumin Seeds
- 1 tablespoon Grated Ginger
- 2-3 Green Chillies
- 4-5 Curry Leaves
- Oil for cooking, as required
- Water to make the batter
- Salt to taste
Potato Masala Filling
- 4-5 Boiled Potatoes
- 1 Onion, finely chopped
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 1/4th teaspoon Hing (asafoetida)
- 1/2 teaspoon Turmeric Powder
- 3 Green Chillies
- 5-6 Curry Leaves
- 1 teaspoon Sugar
- 2 tablespoons Coriander Leaves, finely chopped
- 2-3 tablespoons Oil
Instructions
To Make Rava Dosa Batter
- 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 a 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 crispy rava dosa doesn't tend to get soggy).
To Make Potato Masala
- 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.
