Rava Masala Dosa

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Rava Masala Dosa is a popular South Indian instant dosa made with semolina (sooji/rava), crispy and lacy in texture, stuffed with spiced potato masala. Unlike traditional dosa, it requires no fermentation and can be made quickly.

Serves: 4-6 dosas

Prep Time: 20 minutes (plus 20-30 min resting)

Cook Time: 30 minutes

Ingredients for Dosa Batter

• 1 cup fine semolina (sooji/rava)

• ½ cup rice flour

• ¼ cup all-purpose flour (maida) or wheat flour

• ½ cup curd/yogurt (optional, for tanginess; or use lemon juice)

• 3-4 cups water (adjust for thin consistency)

• 1 tsp cumin seeds

• 1-2 green chilies, finely chopped

• 1 inch ginger, grated

• A few curry leaves, chopped

• 2 tbsp coriander leaves, chopped

• Salt to taste

• Oil or ghee for roasting

Ingredients for Potato Masala Filling

• 4 medium potatoes, boiled and mashed

• 1 large onion, thinly sliced

• 2-3 green chilies, slit

• 1 tsp mustard seeds

• 1 tsp urad dal (optional)

• ½ tsp turmeric powder

• A pinch of asafoetida (hing)

• Curry leaves

• 2 tbsp oil

• Salt to taste

• Coriander leaves for garnish

Step-by-Step Instructions

1. Prepare the Batter:
   In a large bowl, mix semolina, rice flour, and all-purpose flour. Add curd (if using), salt, cumin seeds, chopped green chilies, ginger, curry leaves, and coriander. Gradually add water to make a thin, pouring consistency batter (like buttermilk). It should be lump-free. Let it rest for 20-30 minutes. The batter will thicken slightly as rava absorbs water—adjust with more water if needed.

2. Make the Potato Masala:
   Heat oil in a pan. Add mustard seeds and let them splutter. Add urad dal, hing, curry leaves, green chilies, and sliced onions. Sauté until onions are golden. Add turmeric and mashed potatoes. Mix well, add salt, and cook for 5 minutes. Garnish with coriander. Keep warm.

3. Cook the Dosa:
   Heat a non-stick or cast-iron tawa (griddle) on medium high. Stir the batter well (it should be thin). Pour a ladleful from a height in a circular motion to form a thin, lacy dosa—do not spread like regular dosa. Drizzle oil/ghee around edges. Cook until golden and crispy (3-4 minutes). Holes will form naturally for the lacy texture.

4. Assemble Masala Dosa:
   Once the dosa is crisp, spread 2-3 tbsp potato masala in the center. Fold the dosa over the filling. Serve immediately for maximum crispiness.

Tips for Perfect Crispy Dosa

• The batter must be thin test by pouring; it should flow easily.

• Use a hot tawa and don't spread the batter thickly.

• For extra flavor, add chopped onions to the batter for onion rava dosa.

• Serve hot with coconut chutney and sambar.