Masala Ravva Dosa

Ravva Dosa is a crispy crepe which is filled with fresh flavors from the simple spices like cumin and coriander leaves. Stuff the Ravva Dosa with yummy potato filling and make it extra flavorful!


Serves -- 3
Preparation time -- 10 mins
Cooking time -- 30 mins
Ingredients:

For Dosa:
Coarse Sooji Semolina ( Ravva) -- 1 Cup
Yogurt (Dahi/ perugu) -- 1/2 Cup
Onion (finely chopped) -- 1.2 Cup
Rice Flour -- 1/2 Cup
All Purpose Flour -- 2 Tbsp
Cilantro/ Hara Dhania (finely chopped) -- 2 Tbsp
Oil -- 2 Tbsp
Green Chillies/ Hari Mirch (finely chopped) -- 2/3 or to taste
Salt -- to taste
Cumin Seeds (Jeera) -- 1/2 tsp

For Potato Masala:
Potato/ Aloo (peeled/ boiled, mashed) -- 2 medium size
Oil -- 2 tsp
Mustard Seeds (Rai) -- 1/2 tsp
Green chillies/ hari Mirch (finely chopped) -- 2 no or to taste
Curry Leaves (Kari pattha) -- few leaves (5 leaves)
Salt (namak ) -- to taste
Onion/ pyaaz)(finely chopped) -- 1/2 cup
Turmeric powder(Haldi) -- 1/4 tsp
Cilantro/ Hara Dhaniya (finely chopped) -- 1 Tbsp
Mint/ Pudina (finely chopped) -- 10 leaves or 1/4 cup loosely packed
Lemon Juice/ Nimbu Ras) -- to taste

Process:

For Dosa Batter:

In a mixing bowl, add Semolina, rice flour, all Purpose Flour, yogurt, salt, green chillies, cilantro, cumin seeds.
Add 1 cup of water to the mixing bowl and mix with the remaining ingredients to get a lump free batter.
Dilute the batter further with 3 1/2 cups of water to get the batter to right consistancy.
Set the batter aside, work with the stuffing.

For the Potato Masala:

Heat a medium pan, add oil.
Add mustard seeds to the medium hot oil and allow to pop.
Add onion, curry leaves, green chillies, cook till onion turn soft. (if needed sprinkle some salt for fast cooking)
Add turmeric powder, slightly mashed potato, pudina, cilantro, lemon juice, salt to taste.
Mix well and cover to cook for 2 mins on low heat.
Set the masala aside after turning off the heat.

For the dosa:

Heat a non stick dosa griddle on medium high, add 2 tsp pf onion. Mix the batter well.
Add 1/2 to 3/4 cup of batter to the pan and fill in gaps if it has any. Tiny holes should be seen on the dosa.
Cook for 2 mins.
Add 1 tsp oil all over the dosa, cook for 2 more mins or until the bottom side turns golden brown.
Place the prepared potato masala at the center of the dosa.
Close the ends to shape into a triangle. Take it off the pan
Serve with chutney and/ or samrbar immediately.

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Mixing Bowl: