Rava Masala Dosa

Savory Semolina Crepes with Potato Curry and Coconut Chutney

Traditional dosa are made with a rice and lentil batter that needs to first be soaked overnight, then ground into a batter and then fermented overnight. Rava dosa is simpler because it doesn’t have to be fermented.

Quick Savory Semolina Crepes with Potato Curry and Coconut Chutney (Rava Masala Dosa) by Indiaphile.info

I love the flavor and how easy they are to make. Rava dosa are like a cross between a pancake, a quesadilla, and a sandwich wrap. The best part is, you can stuff them with anything you want. Here I am using one of the more classic fillings. You will find potato masala dosa in any dosa restaurant.

Quick Savory Semolina Crepes with Potato Curry and Coconut Chutney (Rava Masala Dosa) by Indiaphile.info
Quick Savory Semolina Crepes with Potato Curry and Coconut Chutney (Rava Masala Dosa) by Indiaphile.info

The trick to a great rava dosa is getting the batter consistency right (it’s much thinner than pancake batter). If it’s too thick, you’ll end up with lumpy soggy dosa. But when you get the consistency just right, you get delicious dosa that are soft and tender with a delicious crispy edge.

Rava Masala Dosa (Savory Semolina Crepes) with Potato Curry and Coconut Chutney by Indiaphile.info
Quick Savory Semolina Crepes with Potato Curry and Coconut Chutney (Rava Masala Dosa) by Indiaphile.info

Rava Masala Dosa with Potato Curry and Coconut Chutney

Rava dosa don't need to ferment overnight, this potato curry is my favorite way to serve them
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Indian
Keyword: dosa, flatbread
Servings: 4
Calories: 273kcal

Ingredients

For the Rava Dosa

  • ¾ cup semolina
  • 2 tbsp rice flour
  • ½ tsp salt or to taste
  • 1 to 2 tsp cumin seeds
  • a few thin slices of green chili optional
  • 1 ½ cups water may need to add a couple more tablespoons
  • 1 to 2 tbsp oil

For the Potato Curry

  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 2 medium potatoes cut into 1/2 inch cubes (TIP: leave the cut potatoes in a bowl of cold water until they’re ready for use. This will prevent them from turning brown)
  • 1 large onion cut into half pole to pole and cut into 1/4 inch thick slices
  • ½ tsp chopped green chili
  • 1 ½ cups water
  • ½ tsp red chili powder
  • 1 tsp turmeric
  • ¼ tsp salt or to taste
  • handful of chopped cilantro leaves

For the Coconut Chutney

  • ¾ cup chopped fresh coconut dried unsweetened coconut will work too if you don’t have freshpuree
  • ¼ cup cilantro leaves packed
  • 1 tsp salt
  • ½ serrano chili or to taste
  • 1 garlic clove chopped
  • 1 stem curry leaves about 10 leaves (optional)
  • ¼ cup water you may need a little more

Instructions

For the Rava Dosa

  • Add 2 tsp of oil to a 12 inch non-stick skillet and heat on medium heat for about 5 to 7 minutes.
  • In a medium bowl, mix the semolina, rice flour, salt and cumin seeds.
  • Add in the green chili slices and water. Stir really well.
  • Check to make sure the pan is really hot. The oil should be shimmering.
  • Turn the heat to high. (Watch the video to see me pour the dosa!)
  • Stir the batter really well until it’s well blended and pour the batter into the hot pan one ladle full at a time until there is a thin layer of batter covering the whole bottom of the skillet. (If the dosa does not get a lacy texture but looks more like a regular pancake, your batter is too thick. Add a little water.)
  • Drizzle a few drops of oil around the edge of the dosa.
  • Let cook for about 2 to 3 minutes. The edges should start to lift away from the pan.
  • Flip and cook for another 15 seconds or so. (there’s a video for that too!)
  • Repeat. You don’t need to add more than a few drops of oil to the pan between each dosa. And remember to stir the batter well each time you pour a dosa. It has a tendency to separate.
  • When ready to assemble, lay out a dosa on a plate the lighter side facing up. Add potato curry to the middle and roll. Serve with chutney.

For the Potato Curry

  • In a medium pot, heat the oil over medium heat.
  • When the oil begins to shimmer, add the cumin. It should sizzle when added. Quickly stir and add in the onion and green chili. Cook until the onion is transparent. Stir a few times so the onion does not burn.
  • Add in the potato, water, chili powder and turmeric and salt. Stir. Bring to a boil.
  • Cover and cook for about 15 minutes. Stir every 5 minutes or so. If the water level starts to look low, add a little more. You should end up with some potato mush along with some cubes but there should not be any extra liquid in the pot. If you end up with extra water, just lift he lid and cook for a few minutes until the liquid evaporates.

For the Coconut Chutney

  • Toss all the ingredients into a blender and puree. You may need to add a little more water to get the blender going. Add the least amount of water you need to get a nice puree.

Video

Notes

A little cheddar or colby jack tastes great added to the dosa. Just sprinkle the cheese over the warm potato curry while assembling the dosa. This is Steve’s favorite way to eat these!
I often make these quick rava dosa when there is nothing else to eat in the house. They are great even without the potato curry. I often eat them with just the coconut chutney.
I just halve the recipe for just myself and it literally takes 7 minutes to make myself lunch!
The potato curry and chutney can be made a couple of days in advance and kept in the fridge.

Nutrition

Calories: 273kcal | Carbohydrates: 45g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 1044mg | Potassium: 505mg | Fiber: 4g | Sugar: 2g | Vitamin A: 164IU | Vitamin C: 20mg | Calcium: 42mg | Iron: 3mg
Tried this recipe?Let us know how it was!

Flipping the Dosa:

15 comments

  1. I definitely want to try those but in Germany they mostly sell rather coarse semolina – is yours really like flour? i’m thinking about how to get hold of finer semolina…….

  2. Hi Claire,
    The semolina is actually pretty coarse. It’s a lot like cornmeal in it’s consistency. I am not sure how coarse the German semolina is but I think it should work. Just stir the batter really well before pouring onto the hot pan. Hope this helps! 🙂
    Let me know how it works out!

  3. HI I just want to try but have one question: as you use semolina, is there any need to let the batter rest a little so the semolina has time to absorb the water? thanks for your beautiful site. Also trying the paratha recipe this morning!

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