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.
A hearty South Indian stew made with lentils, mixed vegetables, and a special blend of spices. This tangy and flavorful sambar is the perfect accompaniment for rice, idli, or dosa.
A staple in Indian households, the perfectly boiled egg is a versatile, protein-packed food. This foolproof method yields firm, tender whites and creamy, fully cooked yolks every time. Enjoy them seasoned with salt and pepper, as a side with dal and rice, or as the base for delicious dishes like Egg Curry and Biryani.
About Rava Dosa, Potato Masala for Dosa, Vegetable Sambar and Boiled Egg
Quick, crispy rava dosa, comforting potato masala, aromatic sambar, and a protein-packed boiled egg.
This udupi dish is perfect for lunch. With 973.48 calories and 38.31g of protein per serving, it's a muscle-gain option 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.
5 cup Water (divided, adjust for desired consistency)
1 pc Drumstick (cut into 2-inch pieces)
1 medium Carrot (peeled and cubed)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
0.75 cup Pearl Onions (peeled)
2 medium Tomato (chopped)
2 pcs Green Chili (slit lengthwise)
1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
3 tbsp Sambar Powder (use a good quality brand)
1.5 tsp Salt (or to taste)
1 tsp Jaggery (powdered, optional but recommended)
2 tbsp Sesame Oil (also known as gingelly oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chili (broken in half)
0.25 tsp Hing (asafoetida)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Vegetables
In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.
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.
Add the slit green chilies. Bring the mixture to a gentle boil.
Reduce the heat to low and let the sambar simmer for 8-10 minutes, allowing the flavors to meld together. Adjust water if the consistency is too thick.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the sesame oil over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.
