A rava dosa filled with a spiced potato mixture, similar to a masala dosa but with a different batter.
Prep: 30 minutes
Cook: 1 hour
Serves: 20 people
Scale quantity
Change estimated quantity; ingredients and steps scale using multiplier = estimated ÷ base (same as daily-menu recipes).
How to Prepare
In a large mixing bowl, combine 4 cups of rava (semolina)
1 cup of rice flour, and 1/2 cup of maida (all-purpose flour).
Add 1/2 cup of finely chopped onions
1/4 cup of chopped green chilies
2 tbsp of chopped ginger, and 1/4 cup of chopped coriander leaves to the dry mix.
Add 2 tsp of cumin seeds
1 tsp of crushed black pepper, and salt to taste. Mix well.
Gradually add 6-7 cups of water to form a thin, runny batter. Let it rest for 20 minutes.
Heat a non-stick dosa tawa on medium flame and lightly grease it with 1 tsp of oil or ghee.
Stir the batter well, take a ladleful of batter, and pour it on the tawa in a circular motion starting from the edges to the center. Do not spread like regular dosa.
Drizzle 1 tsp of oil or ghee around the edges of the dosa and cook on medium heat for 2-3 minutes until the edges turn golden and crisp.
Flip the dosa (optional) and cook for another 1 minute if desired. Fold and remove from the tawa.
Repeat the process for the remaining batter. Serve hot with coconut chutney and sambar.