Rava Masala Dosa

Rava Masala Dosa is a unique and delicious twist on the traditional masala dosa. Popular in many hotels across southern Tamil Nadu, this dish is made using rava (semolina) instead of the usual rice flour, creating a crispier texture and a slightly different flavor profile. The dosa is filled with a flavorful potato masala stuffing, making it a hearty and satisfying meal perfect for breakfast or dinner.

The beauty of rava masala dosa lies in its simplicity and versatility. It’s easy to prepare, and the batter doesn’t require fermentation, making it an instant option for those who crave a savory South Indian dish in no time. The rava gives the dosa a slightly grainy texture, and when paired with the spiced potato filling, it delivers a delightful taste with every bite. The dosa is typically served with coconut chutney and sambar, adding an extra layer of flavor.

This dosa is an excellent alternative if you’re looking for a different take on your regular masala dosa. The crispy outer layer combined with the soft and spiced potato filling makes it a perfect treat for dosa lovers.

Tips for Perfect Rava Masala Dosa:

• Use fresh rava: Freshly ground rava gives the dosa a better texture and crispiness.

• Let the batter rest: Let the batter sit for at least 15 minutes to allow the rava to absorb the moisture, ensuring the right consistency.

• Adjust the consistency: Add water gradually to get the perfect pouring consistency — not too thick, nor too runny.

• Cook on medium heat: Ensure that the dosa is cooked on medium heat to achieve a golden, crispy texture without burning.

In this blog post I’ll guide you how to make crispy delicious rava masala dosa recipe.

Ingredients 

For Rava Dosa

Rava-1 cup
Maida-1 cup
Rice flour-1 cup
Onion-2 nos chopped fine
Ginger-1 tbsp chopped fine
Black pepper-1 tbsp
Cashews (broken)-2 tsps(optional)

Cumin seeds-1 Tbsp
Curry leaves and coriander leaves few
Salt-to taste
Oil as required

For Potato Masala 

Potatoes-1/4 kg
Onions-2 nos chopped
Turmeric powder-1/4 tsp
Red chilly powder-1/4 tsp(optional)
Garam masala-1/4 tsp(optional)
Green chillies-3-4 nos chopped
Garlic-5 cloves chopped
Ginger-1 inch piece chopped
Mustard seeds-1tsp
Urad dhal-1 tsp
Bengal gram dhal-1 tsp
Salt to taste
Curry leaves few
Oil-2 tsps

Method 

For Potato masala:

👉Cut the potatoes roughly, cook it in a pressure cooker for 3 whistles. Drain the water and peel the potatoes, mash it well set aside.
👉Heat oil in a kadai, add the mustard seeds, urad dal,bengal gram dhal, garlic, ginger, onions, green chillies fry well until the onions are cooked.
👉Add all the powders, salt and mashed potatoes mix well. cook for 2 minutes garnish and set aside.

For Rava dosa:

👉Mix all the ingredients together with water in a vessel. The batter should be thin.check for seasoning.set aside.
👉Heat the dosa tawa and pour a laddle full of the batter starting from the edges of the tawa and going towards the centre.
👉Add oil, allow it to cook on one side flip the dosa and cook for a minute.
👉Now again flip the dosa and place a tbsp full of the potato masala in the centre (if you want you can spread the masala entirely on the dosa), close the dosa.
👉Serve hot with coconut chutney or kara chutney.

Preparation time-30 minutes 

Serves-4