A classic South Indian delight, this crispy, lacey crepe is made from semolina and rice flour. It's incredibly quick to prepare since there's no fermentation needed. Perfect for a speedy breakfast or light dinner, served with coconut chutney and sambar.
Prep15 min
Cook25 min
Soak20 min
Servings4
Serving size: 2 dosas
310cal
9gprotein
55gcarbs
Ingredients
1 cup Fine Rava (Also known as fine semolina or sooji. Do not use coarse rava.)
0.5 cup Rice Flour (Provides crispiness to the dosa.)
0.25 cup Maida (Also known as all-purpose flour. Provides binding.)
0.25 cup Curd (Slightly sour curd or plain yogurt works best for a tangy flavor.)
1 medium Onion (Finely chopped.)
2 piece Green Chili (Finely chopped. Adjust to your spice preference.)
A simple and savory potato filling, perfectly spiced with a classic South Indian tempering. This is the essential, flavorful heart of a traditional Masala Dosa, ready in under 30 minutes.
Aromatic and spicy lentil stew from the Chettinad region of Tamil Nadu. Made with freshly ground spices, tamarind, and mixed vegetables, it's a flavorful twist on the classic sambar, perfect with rice or idli.
About Rava Dosa, Potato Masala for Dosa and Chettinad Sambar
Crispy rava dosai with tangy sambar – an aromatic, energy-giving start to your day!
This chettinad dish is perfect for lunch. With 870.5500000000001 calories and 27.11g of protein per serving, it's a nutritious choice for your meal plan.
6gfat
Black Peppercorns
(Coarsely crushed for best flavor.)
10 leaf Curry Leaves (Finely chopped.)
2 tbsp Coriander Leaves (Finely chopped.)
1.5 tsp Salt (Adjust to taste.)
4.5 cup Water (Approximately. Adjust for a very thin, watery consistency.)
4 tsp Ghee (Or oil, for cooking the dosas.)
Instructions
1
Prepare the Batter
In a large mixing bowl, combine the fine rava, rice flour, and maida. Whisk them together to ensure they are evenly mixed.
Add the curd, salt, cumin seeds, crushed peppercorns, grated ginger, chopped green chilies, coriander leaves, and curry leaves to the dry flour mixture.
Gradually pour in about 4 cups of water while whisking continuously to prevent any lumps from forming. The batter should be very thin and flowing, similar to the consistency of thin buttermilk.
2
Rest the Batter (30 minutes)
Cover the bowl and let the batter rest for at least 30 minutes. This crucial step allows the rava to absorb water and swell, which is essential for achieving the perfect crispy texture.
3
Final Batter Adjustment
After resting, the batter will have thickened. Stir it well from the bottom.
Add the remaining 0.5 to 1 cup of water, or more as needed, to bring the batter back to its original very thin, watery consistency.
Stir in the finely chopped onions just before you are ready to make the dosas. Adding them earlier can make them release water and alter the batter's consistency.
4
Heat the Tawa (Griddle)
Place a non-stick or well-seasoned cast-iron tawa over medium-high heat. The tawa must be very hot to create a lacy, crispy dosa.
To check if the tawa is ready, sprinkle a few drops of water on it. If they sizzle and evaporate immediately, the temperature is perfect.
Lightly grease the hot tawa with a few drops of ghee or oil using a paper towel or half an onion.
5
Pour and Cook the Dosa (3-4 minutes per dosa)
Always stir the batter vigorously from the bottom before making each dosa, as the flours settle very quickly.
Take a ladleful of the thin batter. From a height of about 8-10 inches, pour the batter onto the hot tawa, starting from the outer edge and moving towards the center in a circular motion. This technique creates the signature lacy pattern.
Fill any large gaps with a little more batter, but do not spread it with the back of the ladle like a regular dosa.
Drizzle about 1/2 tsp of ghee or oil around the edges and over the holes in the dosa.
6
Crisp and Serve
Cook on medium heat for about 3-4 minutes. Rava dosa is cooked only on one side, so do not flip it.
The dosa is ready when the bottom turns golden brown and crisp, and the edges begin to lift away from the tawa.
Carefully fold the dosa in half using a spatula and remove it from the tawa.
Repeat the process for the remaining batter, stirring well each time before pouring.
Serve immediately with coconut chutney and sambar for the best taste and texture.
213cal
5gprotein
33gcarbs
8gfat
Ingredients
500 g Potatoes (About 4 medium, waxy variety like Yukon Gold recommended)
2 tbsp Coconut Oil (Can be substituted with any neutral vegetable oil)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils)
1 tsp Chana Dal (Split chickpeas)
0.25 tsp Asafoetida (Also known as Hing)
10 leaves Curry Leaves (From one sprig)
2 medium Onion (Thinly sliced)
3 pcs Green Chilies (Slit lengthwise, adjust to your spice preference)
1 inch Ginger (Finely grated or minced)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
0.25 cup Water (As needed to prevent sticking)
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Cook and Prepare Potatoes
Place the whole potatoes in a pot with enough water to cover them. Boil for 15-20 minutes until fork-tender. Alternatively, pressure cook for 3-4 whistles.
Once cooked, drain the water and let the potatoes cool down enough to handle.
Peel the skins and gently crumble the potatoes with your hands into coarse, bite-sized chunks. Avoid mashing them into a paste to maintain a good texture.
2
Prepare the Tempering (Tadka)
Heat coconut oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter, which takes about 30 seconds.
Immediately add the urad dal and chana dal. Sauté for 1-2 minutes, stirring continuously, until they turn fragrant and light golden brown. Be careful not to burn them.
3
Sauté Aromatics and Onions
Add the asafoetida, fresh curry leaves, slit green chilies, and grated ginger to the pan. Sauté for about 45 seconds until the curry leaves are crisp and aromatic.
Add the thinly sliced onions and sauté for 4-5 minutes until they become soft and translucent. Do not let them brown to maintain the authentic flavor and color.
20 g Tamarind (Seedless, about a small lemon-sized ball)
1 pcs Drumstick (Cut into 2-inch pieces)
1 pcs Brinjal (Small, quartered)
0.5 cup Yellow Pumpkin (Peeled and cubed)
15 pcs Sambar Onions (Peeled, also known as pearl onions)
1 pcs Tomato (Medium, chopped)
1.5 tsp Salt (Adjust to taste)
0.5 tsp Jaggery (Optional, to balance flavors)
2 tbsp Ghee (For tempering)
1 tsp Mustard Seeds
10 pcs Curry Leaves
0.25 tsp Asafoetida
1 pcs Dry Red Chilli (Broken, for tempering)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Cook the Lentils
Rinse the toor dal thoroughly under running water. In a pressure cooker, combine the rinsed dal, 3 cups of water, and turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker, whisk the dal until smooth, and set aside.
2
Prepare the Chettinad Masala
Heat 1 tsp of sesame oil in a small pan over low-medium heat. Add the coriander seeds, chana dal, urad dal, fenugreek seeds, cumin seeds, black peppercorns, and 5 dry red chillies.
Roast for 3-4 minutes, stirring continuously, until the dals turn golden and the spices become fragrant. Be careful not to burn them.
Add the grated coconut and continue to roast for another 1-2 minutes until it is lightly toasted and aromatic.
Remove the mixture from the heat and let it cool down completely. Once cooled, transfer to a blender and grind into a fine powder without adding any water.
3
Cook the Vegetables and Tamarind
While the masala cools, soak the tamarind in 1 cup of hot water for 15 minutes. Squeeze the pulp thoroughly to extract the juice, then discard the solids.
Stir in the turmeric powder and salt, and cook for another minute to remove the raw taste of the spice.
4
Combine and Finish the Masala
Add the crumbled potatoes to the pan along with 1/4 cup of water. The water helps to bring the masala together and prevents it from being too dry.
Gently mix everything, ensuring the potatoes are well-coated with the onion-spice mixture without breaking them down further.
Cover the pan and cook on low heat for 3-4 minutes, allowing the flavors to meld together.
Turn off the heat. Stir in the fresh lemon juice and chopped coriander leaves. Give it a final gentle mix.
5
Serve
The potato masala is now ready. Serve it warm as a filling inside freshly made dosas, or alongside poori or chapati.
In a large pot or kadai, add the prepared tamarind extract, chopped vegetables (drumstick, brinjal, pumpkin), sambar onions, and chopped tomato.
Add 1 more cup of water and the salt. Bring the mixture to a boil over medium-high heat.
Reduce the heat to a simmer and cook for 10-12 minutes, or until the vegetables are tender but still hold their shape. The raw smell of the tamarind should also be gone.
4
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir well to combine.
Add the freshly ground Chettinad masala powder and the optional jaggery. Mix thoroughly, ensuring there are no lumps.
Check the consistency. If the sambar is too thick, add up to 1 cup of hot water to reach your desired consistency.
Allow the sambar to simmer gently on low heat for 8-10 minutes, allowing all the flavors to meld together beautifully.
5
Prepare the Tempering (Tadka)
In a small tempering pan (tadka pan), heat the ghee over medium heat.
Once the ghee is hot, add the mustard seeds and allow them to splutter completely.
Add the broken dry red chilli, curry leaves, and asafoetida. Sauté for 30 seconds until the curry leaves are crisp and the mixture is fragrant.
6
Garnish and Serve
Immediately pour the hot tempering over the simmering sambar. This will create a sizzle and release a wonderful aroma.
Garnish with freshly chopped coriander leaves, give it a final gentle stir, and turn off the heat.
Serve hot with steamed rice, idli, dosa, or pongal.
