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Crisp lacy rava dosa folded over spiced potato masala with coconut chutney and sambar

Masala Dosa, the Easy Way (Instant Rava Dosa)

Crisp, lacy instant rava dosa with no soaking or fermenting, filled with classic spiced potato masala. Serve with coconut chutney.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting batter 20 minutes
Total Time 1 hour 10 minutes
Servings: 6 dosas
Course: Breakfast
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the potato masala
  • 3 medium potatoes about 1 lb (450 g), boiled, peeled and cut into small cubes
  • 1 tbsp oil
  • 0.5 tsp black mustard seeds
  • 1 tsp urad dal optional
  • 8 curry leaves optional
  • 1 medium onion thinly sliced
  • 1 green chilli finely chopped
  • 1 tsp fresh ginger grated
  • 0.25 tsp ground turmeric
  • 0.75 tsp salt
  • 0.33 cup water 80 ml
  • 1 tsp lemon juice
For the rava dosa batter
  • 0.5 cup fine semolina (rava or sooji) 85 g; cream of wheat also works
  • 0.5 cup rice flour 80 g
  • 0.25 cup all-purpose flour 30 g
  • 1 tsp cumin seeds
  • 0.5 tsp black pepper coarsely crushed
  • 1 green chilli finely chopped
  • 1 tsp fresh ginger grated
  • 2 tbsp fresh cilantro chopped
  • 0.75 tsp salt
  • 2.5 cups water 600 ml, plus up to 1/2 cup more
  • 3 tbsp oil for cooking

Equipment

  • 1 Cast iron or large nonstick pan
  • 1 Mixing Bowl

Method
 

  1. Mix the semolina, rice flour, all-purpose flour, cumin, pepper, green chilli, ginger, cilantro and salt in a bowl. Whisk in the water to make a very thin, watery batter, thinner than pancake batter. Rest for 20 minutes.
  2. For the masala, heat the oil in a pan. Add the mustard seeds and let them pop, then add the urad dal and curry leaves. Add the onion, green chilli and ginger and cook for 4 to 5 minutes until soft.
  3. Add the turmeric, salt, potatoes and water. Cook for 3 to 4 minutes, lightly mashing some of the potatoes, until thick. Stir in the lemon juice.
  4. The semolina settles as it rests, so stir the batter well and add a little more water if it has thickened. Heat a cast iron or nonstick pan over medium-high heat until very hot.
  5. Pour a ladle of batter from a little height, starting at the outer edge and working inward, so it forms a lacy circle with holes. Do not spread it. Fill any large gaps with a few drops of batter.
  6. Drizzle 1 teaspoon of oil around the edges and over the holes. Cook for 3 to 4 minutes without flipping, until golden and crisp and the edges lift easily.
  7. Spoon 2 to 3 tablespoons of potato masala onto one half, fold the dosa over and serve right away. Stir the batter before each dosa.

Notes

Serve with: coconut chutney, tomato chutney or peanut chutney.
Crisp tip: if the dosa is soft rather than crisp, the batter is too thick or the pan is not hot enough. Add a little water and wait for the pan to heat up again between dosas.
Make ahead: the potato masala keeps for 2 days in the fridge. Cook the dosas just before eating.
Outside India: rice flour and fine semolina are sold in most supermarkets (semolina is often in the baking or pasta aisle). Curry leaves are optional.