Instant Rava Masala Dosa

by Sujata Kotian Das - October 02, 2019

Rava Masala Dosa Recipe along with Potato Sabji and Coconut Chutney 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 a 'No Onion No garlic' recipe,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.

This recipe is also available on my YouTube channel:

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Cook time : 15-20 mins
Yields : 6-7 Rava Dosa's

Ingredients: (1 cup=250ml)

For Batter

1/2 cup Semolina/ rava
1/2 cup rice flour
2 tbsp Maida/All Purpose Flour
2 Green Chilli (finely chopped)
Curry leaves
1 tbsp grated ginger
1 tsp Cumin seed
Coriander leaves
1/2 tsp crushed Peppercorns/Pepper powder
A pinch Asafoetida
Salt as per taste
Oil/Ghee

For Potato Sabji/Masala/Stuffing

1 tbsp Oil
1/2 tsp Mustard Seeds
A pinch Asafoetida
2 Green Chilli (finely chopped)
1/4 tsp Turmeric Powder
2 Boiled and Mashed Potatoes
Salt as per taste
1/2 Lemon juice
Coriander leaves

For Chutney

1/2 Coconut
1 tbsp Roasted Split Bengal gram/ Chana Dal
2 green chilli
1/2 inch Ginger
Salt as per taste

(for tempering)
Til Oil
1/2 tsp Mustard seeds
1/2 tsp split Black gram/ Urad dal
1 Dry Red chilli
Curry leaves

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.
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.