Rava Masala Dosa | Instant Sooji Masala Dosa | How To Make Crispy rava Masala Dosa
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.
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.
Notes
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.