End your evening with a crispy golden delight… Our Ghee Rava Dosa.
Make this amazing Crispy Ghee Rava Masala Dosa and do let us know how it turned out for you guys.
This Rava masala dosa is a traditional South Indian Dosa made with fermented rice and semolina batter, stuffed with a spiced potato mixture, made with a batter primarily consisting of semolina (rava), giving it a crispier texture and slightly different flavor profile compared to a regular masala dosa; essentially, the key difference lies in the base batter used, with rava dosa being made with semolina instead of the standard rice and lentil batter used for a masala dosa.
Rava dosa tends to be crispier and slightly coarser due to the semolina, whereas a regular masala dosa might have a softer, more delicate texture.
While both can be served with the same potato masala filling, the slight nuttiness of the semolina can give the rava masala dosa a unique flavor.
Rava masala dosa recipe. Firstly, the recipe works out great with the combination of rava or semolina with maida which makes it more tasty and crispy. Secondly, you can use any type of rava for this recipe as we would be grounding it in a fine powder. Yet, the bombay rava or upma rava is the best choice for this recipe. For this recipe, as matter of fact, I would strongly recommend using this tawa for any type of dosa for better texture and taste.
What is the most important element in your favorite Masala Dosa? Of course, it is the savory, spiced potato (or aloo) preparation or curry that is the essence of the entire dish. So, this time I have got the loveliest recipe of the Aloo Masala for dosa that you have been looking for and has restaurant style taste and flavors. The Potato Masala can also be used as a filling to make yummy sandwiches, rolls and wraps.
This Aloo Masala not only tastes great in your usual plain soft or crispy dosa, but also is awesome with a Rava Dosa, Set Dosa, Neer Dosa or a plain Uttapam.
Ingredients for Ghee Rava Masala Dosa
Steps for Ghee Rava Masala Dosa
Ghee Rava Masala Dosa
Ingredients
To make Dosa Batter
Half cup Semolina
Half cup Rice Flour
Salt
1 Green Chilli
1 teaspoon chopped Ginger
Half teaspoon Crushed Black Pepper
1 tablespoon All Purpose Flour
Chopped Coriander
1 chopped Onion
1 teaspoon Cumin Seeds
Some chopped Curry Leaves
Water
To make the Masala Filling
1 tablespoon Oil
Half teaspoon Mustard Seeds
Some chopped Curry Leaves
1 Onion chopped
1 Green Chilli and one piece of chopped Ginger
Half teaspoon Turmeric Powder
1 Boiled Potato
Salt to taste
1 teaspoon Lemon Juice
Few Coriander Leaves
Steps
In a bowl take half cup semolina, half cup rice flour, salt, 1 chopped green chilli, 1 tsp chopped Ginger, half tsp crushed black pepper, 1 tbsp all purpose flour, some chopped coriander leaves, 1 chopped onion, 1 tsp cumin seeds, some chopped curry leaves mix it well then add 2 cups of water gradually to make the batter.
Keep mixing while adding the water then cover and keep aside for 10-15 minutes.
Now lets prepare the filling for the dosa.
Heat 1 tbsp oil in a pan, add half tsp mustard seeds, some chopped curry leaves, 1 onion chopped, 1 green chilli and 1 piece of chopped Ginger, fry it on medium flame till the onions turn soft.
Then add half tsp turmeric powder, 1 boiled potato cut into small pieces, salt to taste and stir fry the potatoes by mashing it a little to make it soft, then add 1 tsp lemon juice, few chopped coriander leaves, mix it well then off the flame.
Your Masala Potato Filling is ready.
Check the batter it may turn thick, as the rava absorbs water, so add half cup more water to it and mix it well.
Heat a non stick pan on high flame, when the pan is heated low the flame, brush it with little oil, then mix the batter and take more than half cup of the batter and pour on the hot pan from all the sides.
The flour settles down at the bottom of the bowl, so you have to stir and mix the batter very well every time you make the dosa.
When you see that it is cooked from one side, pour 1 tsp of Ghee or oil all over the dosa and let it simmer on medium flame, then spread some potato masala in the centre of the dosa.
When the dosa turns crispy then fold it from all the four sides to cover the masala filling and then flip it and roast a little then remove it from the pan.
Prepare all rice dosa this way in batches and remember to serve them hot with coconut chutney and sambar.
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Tips *Firstly, prepare a flowing consistency batter else the Dosa will not be crisp. Also, adding curd gives a nice flavor. *Additionally, you can add dry coconut pieces and cashew pieces into the batter. *Finally, the Rava Dosa recipe tastes great when served hot and crispy. *Adding sugar is totally your call. If you like the slight sweetness in the dish, then add it or else skip it. *While cooking the Aloo Masala, add about ? to ½ cup water. This will help the potato masala to be mushy and moist, and not be dry. Although, this is optional. *You can add some boiled or steamed green peas if you like. You can even add some tomatoes in the potato bhaji. *Try to include chana dal, curry leaves, ginger, mustard seeds, onions, chillies and coriander leaves to get truly restaurant style flavor in this dish. *Alternatively, if you like the texture of potatoes slightly crisp, do not add the water.
This is a versatile potato sabzi that you can use for different types of dosas, have with uttapam or chapati or poori and even stuff in sandwiches, wraps, rolls or frankies.
