Welcome to our blog gujarati rotlo food recipes. Today, we will be learning how to make Instant Rava Masala Dosa Gujarati Recipe at home within 15 – 20 mins.
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Introduction: Instant Rava Masala Dosa
If you’re craving a crispy, flavorful dosa but don’t have the time for the traditional fermentation process, an instant rava masala dosa is your perfect solution. This easy instant rava masala dosa recipe is not only quick to prepare but also incredibly delicious.
In this article, we’ll guide you through a step-by-step process to make this delightful dish, plus, we’ll answer some frequently asked questions to help you master the art of making the perfect rava dosa.
What Makes Instant Rava Masala Dosa Crispy?
The secret to a crispy instant rava masala dosa recipe lies in the batter’s consistency and the ingredients used. The combination of semolina (rava), rice flour, and all-purpose flour creates a thin, lacy texture that crisps up beautifully when cooked on a hot tawa.
Additionally, the use of cumin seeds, chopped onions, and green chilies adds a burst of flavor and crunch.
Ingredients: Instant Rava Masala Dosa
For the Dosa Batter:
- 1 cup semolina (rava)
- 1/2 cup rice flour
- 1/4 cup all-purpose flour (maida)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon crushed black pepper
- 1 finely chopped onion
- 1 finely chopped green chili
- 1 tablespoon chopped coriander leaves
- 1/2 teaspoon salt
- 2 1/2 cups water
- Oil for cooking
For the Potato Masala:
- 2 large potatoes, boiled and mashed
- 1 finely chopped onion
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 finely chopped green chili
- 8-10 curry leaves
- Salt to taste
- 1 tablespoon oil
- 2 tablespoons chopped coriander leaves
Instructions: Instant Rava Masala Dosa
Preparing the Dosa Batter
- Mix the Dry Ingredients: In a large mixing bowl, combine the semolina, rice flour, and all-purpose flour. Add the cumin seeds, crushed black pepper, chopped onion, green chili, and coriander leaves. Mix well.
- Add Water: Gradually add water to the dry mixture, stirring continuously to avoid lumps. The batter should be thin and runny, similar to buttermilk consistency.
- Rest the Batter: Let the batter rest for 10-15 minutes. This allows the semolina to absorb water and thicken slightly.
Preparing the Potato Masala
- Heat Oil: In a pan, heat the oil over medium heat. Add the mustard seeds and cumin seeds. Let them splutter.
- Add Onions and Spices: Add the chopped onion, green chili, and curry leaves. Sauté until the onions turn golden brown. Add the turmeric powder and salt.
- Add Potatoes: Add the boiled and mashed potatoes to the pan. Mix well to combine with the spices. Cook for 2-3 minutes, stirring occasionally.
- Finish with Coriander: Add the chopped coriander leaves and mix well. Remove from heat and set aside.
Making the Instant Rava Masala Dosa Recipe
- Heat the Tawa: Heat a non-stick tawa or cast-iron skillet over medium-high heat. Lightly grease it with oil.
- Pour the Batter: Stir the batter well before using. Pour a ladleful of batter onto the hot tawa, starting from the edges and moving towards the center. Fill in any gaps with more batter.
- Cook the Dosa: Drizzle a few drops of oil around the edges of the dosa. Cook on medium heat until the edges start to lift and the dosa turns golden brown and crispy.
- Add Potato Masala: Place a spoonful of potato masala in the center of the dosa. Fold the dosa over the masala and cook for another minute.
- Serve Hot: Serve the rava masala dosa hot with coconut chutney and sambar.
FAQs: Instant Rava Masala Dosa
1. What makes Instant rava Masala dosa crispy?
The combination of semolina, rice flour, and all-purpose flour, along with a thin batter consistency, ensures a crispy texture and thus it makes the rava masala dosa crispy
2. Is rava masala dosa Recipe healthy?
Rava masala dosa recipe can be a healthy option if cooked with minimal oil and served with nutritious sides like chutney and sambar.
3. Can I make rava Masala dosa without rice flour?
Yes, you can substitute rice flour with wheat flour or skip it altogether, but the dosa may not be as crispy.
4. How do I store leftover dosa batter?
Store the batter in an airtight container in the refrigerator for up to 2 days. Stir well before using.
5. Can I add other vegetables to the potato masala?
Absolutely! You can add peas, carrots, or bell peppers to the potato masala for added flavor and nutrition.
6. What is the best tawa for making rava dosa?
A non-stick tawa or a well-seasoned cast-iron skillet works best for making rava dosa.
7. How thin should the rava Masala dosa batter be?
The batter should be thin and runny, similar to buttermilk consistency, to achieve a lacy and crispy texture.
8. Can I make rava dosa without fermentation?
Yes, rava dosa is an instant dosa that doesn’t require fermentation, making it a quick and easy option.
9. What chutney pairs well with rava masala dosa?
Coconut chutney, tomato chutney, and mint chutney are great options to serve with rava masala dosa.
10. How do I prevent the dosa from sticking to the tawa?
Ensure the tawa is hot and well-greased before pouring the batter. Also, stir the batter well before each use.
Conclusion: rava Masala dosa Recipe
This simple rava masala dosa recipe is a fantastic way to enjoy a traditional South Indian dish without the lengthy preparation time. Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and yields delicious results every time.
For more Gujarati recipes and culinary inspiration, visit the Gujrati Rotlo website. Happy cooking! By following this guide, you’ll be able to create a delicious and crispy rava masala dosa that will impress your family and friends. Enjoy this delightful dish and explore more recipes on our Gujrati Rotlo Food Recipe page.
