RAVA MASALA DOSA

Rava masala dosa recipe is a famous south Indian crepe prepared with rava or semolina. It is a quick and easy to cook dish which is made delicious and tastes best with sambar and chutney. Unlike the ordinary dosa, this recipe does not need to be fermented. 

INGREDIENTS:

Rava / Sooji / Semolina - 1 cup Rice flour - 1 cup Curd - 1/4 cup Green chilly - 2
Onion - 1 finely chopped (optional) Coriander leaves Salt

For Filling:

Potato - 2 (Boiled and mashed) Onion - 1 Carrot - 1 finely chopped or grated Green chilly - 6 Ginger - 1-inch piece Curry leaves Turmeric powder - 1/4 tsp Mustard seeds - 1/2 tsp Urad dal - 1/4 tsp Chana dal - 1/2 tsp Coriander leaves
Salt

METHOD:

Preparing the batter:

1. In a mixing bowl, take rava, rice flour, salt. Mix it.

2. Add finely chopped ginger, chili, coriander leaves and curd.

3. Add enough water and mix it well without any lumps.

4. Adjust more water accordingly because the batter should be thin.

5. Let it rest for 10 to 20 mins.

Preparing the filling:

1. Heat oil in a pan and add mustard seeds, urad dal, and channa dal.

2. After splutter, the mustard seeds, add onion, green chili, ginger and curry leaves. Fry for few seconds.

3. Add turmeric powder and salt.

4. Add finely chopped or grated carrot and cook covered on low flame for 5 mins.

5. Add mashed potato and cook it another 5 mins.

6. Garnish with coriander leaves and turn off the flame.

Preparing dosa:  

1. The batter becomes slightly thicker after resting. Add more water and make it watery and flowing.

2. Heat a pan. Pour few ladles of batter all over the pan (don't spread the batter).

3. Sprinkle finely chopped onion and ghee on top of the dosa.

4. Once dosa gets cooked and the bottom turns crispy, spread a spoon of potato filling in the center.

5. Gently lift the edges and fold the dosa. Transfer to a plate.

6. Make sure to mix the batter well before making each dosa.