Rava Masala Dosa Recipe along with Potato Sabji and Coconut Chutney recipe.





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Ingredients: (1 cup=250ml)

For Batter

For Potato Sabji/Masala/Stuffing

For Chutney

Method

In a bowl, add all the ingredients except oil mentioned above under batter section.

Mix all the ingredients with 1 1/2 cup water till its a smooth batter

Cover and keep it in a warm place for 10 mins (until rava soaks all the water and swells up)

Until then, prepare potato sabji / masala.

In a pan heat oil, crackle mustard seeds, add asafoetida, green chilli and turmeric powder.

In a pan heat oil, crackle mustard seeds, add asafoetida, green chilli and turmeric powder. To this add 2 Boiled and Mashed Potatoes & salt to taste.

Cook for 2-3 mins

Finally squeeze some lemon juice and garnish with coriander leaves. Potato stuffing is ready

Check for the batter, it will turn thick. Add more water to it until it turns into buttermilk consistency (check video for more clarity) If it's too thick, you will end up with lumpy soggy dosa

Heat a flat pan (tawa) and grease it with a spoon of oil.Wipe the extra oil with tissue paper or brush.

The batter cannot be spread as we do for normal dosa (i.e from center to outer). Pour the batter from the outer to inner (as shown in the video). This dosa comes out very thin. For each and every dosa the batter should be mixed and then poured on tawa. If you feel the batter is getting thicker you can add more water and adjust the consistency.

After a minute drizzle with oil/ghee. Let it cook

Once it becomes crispy and brown in color, by using a spatula carefully fold the dosa and remove from the pan. Crispy Rava dosa is ready

For chutney, in a grinder jar take all the ingredients mentioned above under chutney section

Grind them well and temper it with Mustard seeds, Urad dal, Dry Red chilli and curry leaves.

Serve Rava dosa hot with potato masala & Coconut chutney.

Notes & Tips:

You can also add onion and cashew nuts in the batter for extra flavour

At the time of preparing rava dosa, use the ladle to stir the dosa batter well, as the flours tend to sink to the bottom of the vessel like a thick residue. So combine well each time you pour the dosa batter over the tawa.

The batter has to be thin and of pouring consistency. Even if it is of medium consistency the dosa will be soft and not crispy.

After the 1st dosa, you will come to know if you are getting the desired crisp and netted effect or not. If not, then add some more water to the batter.

Rava dosa takes more time to cook than regular dosa.

Rava Masala Dosa recipe step by step procedure with pictures:

In a bowl, add all the ingredients except oil mentioned above under batter section.

Mix all the ingredients with 1 1/2 cup water till its a smooth batter

Cover and keep it in a warm place for 10 mins (until rava soaks all the water and swells up)

In a pan heat oil, crackle mustard seeds, add Asafoetida, green chilli and turmeric powder.

To this add 2 Boiled and Mashed Potatoes & salt to taste.

Finally squeeze some lemon juice and garnish with corainder leaves. Potato stuffing is ready



Check for the batter, it will turn thick. Add more water to it until it turns buttermilk consistency





Heat a flat pan (tawa) and grease it with a spoon of oil.Wipe the extra oil with tissue paper or brush.

The batter cannot be spread as we do for normal dosa (i.e from center to outer). Pour the batter from the outer to inner (as shown in the video).



After a minute drizzle with oil/ghee.

Once it becomes crispy and brown in color, by using a spatula carefully fold the dosa and remove from the pan. Crispy Rava dosa is ready





For chutney, in a grinder jar take all the ingredients mentioned above under chutney section

Grind them well and temper it with Mustard seeds, Urad dal, Dry Red chilli and curry leaves.





Serve Rava dosa hot with potato masala & Coconut chutney.







I hope you enjoy cooking this delicious recipe as much as you enjoyed reading it. If you tried, then please let me know in the comment section below. Subscribe to my blog for more such recipes. Thank you! Sujata

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Do give it a try for this super blast of flavorful snack Paneer Cheese Mini Bombs . Click here for recipe!



Rava Masala Dosa is one of my personal favorite as I love the flavor and how easily they can be made. This recipe takes only 15-20 mins, the best part is no fermentation of batter is required unlike other Dosa's. This is arecipe,but if you like the flavor you can anytime add Onion in the dosa batter.The trick for a great rava dosa is getting the batter consistency right (it's thin like buttermilk). If it's too thick, you will end up with lumpy & soggy dosa. But when you get the consistency right the result will be perfect Golden Crisp Rava Dosa. Along with Semolina / Rava Dosa recipe, I have also shared quick potato (masala) recipe and my kind of coconut chutney.Here's what goes into the making of Rava Dosa.Cook time : 15-20 minsYields : 6-7 Rava Dosa's1/2 cup Semolina/ rava1/2 cup rice flour2 tbsp Maida/All Purpose Flour2 Green Chilli (finely chopped)Curry leaves1 tbsp grated ginger1 tsp Cumin seedCoriander leaves1/2 tsp crushed Peppercorns/Pepper powderA pinch AsafoetidaSalt as per tasteOil/Ghee1 tbsp Oil1/2 tsp Mustard SeedsA pinch Asafoetida2 Green Chilli (finely chopped)1/4 tsp Turmeric Powder2 Boiled and Mashed PotatoesSalt as per taste1/2 Lemon juiceCoriander leaves1/2 Coconut1 tbsp Roasted Split Bengal gram/ Chana Dal2 green chilli1/2 inch GingerSalt as per tasteTil Oil1/2 tsp Mustard seeds1/2 tsp split Black gram/ Urad dal1 Dry Red chilliCurry leaves