Masala Rava Dosa Recipe

           Instant Masala Rava Dosa Recipe 

 Hello there! Hello! Hello! Hello! Welcome, I thought of cooking Dosa! I'm saying Dosa in Punjabi style, It isn't Dosa but Dosai. But, The main reason behind making this recipe is that.. I'm not going to show you the regular recipe in which you need to soak ingredients for a long time. I'm going to present a quick recipe for soft dosa! The kind of dosa that is sold outside Mylapore temple in Chennai. The one with classical and original texture, Cooked in a short span of time, this dosa recipe can be cooked within 15 minutes. It's super quick! Simultaneously, I'll show you a ginger chutney recipe, Because I've already explained coconut chutney recipe on my channel, So I'll show a recipe for ginger chutney! I will also show you an appetizing potato stuffing!

This detailed recipe brings together a quick version of dosa with semolina (rava) and curd, along with the complementary allam chutney (ginger chutney) and classic aloo masala stuffing. Here's a condensed step-by-step guide based on the original narrative:

For the Rava Dosa Batter:

1. Ingredients:

1½ cups semolina (fine variety)

1½ cups beaten curd

½ cup water (adjust as needed)

2 spoonsful of soaked poha (flattened rice)

Salt, sugar to taste

Roasted chana dal (optional, for added protein)

Baking soda mixed with a little oil (to aerate)

2. Steps:

Mix semolina and curd with water to make a smooth batter.

Add soaked poha (not too soft), sugar, and salt. Optionally add roasted chana dal.

Allow the batter to sit for a minimum of 10 minutes before use.

Just before cooking, mix baking soda and oil, then fold into the batter gently.

For Allam Chutney (Ginger Chutney):

1. Ingredients:

Chana dal and urad dal (equal amounts)

Coriander seeds, cumin seeds (half and one-fourth the quantity of dals)

Dried red chilies

Ginger (more) and garlic (less)

Tamarind and jaggery (equal parts)

Curry leaves, mustard seeds, asafoetida

Oil (for roasting and preservation)

Salt, water as needed

2. Steps:

Roast dals, coriander, cumin, and red chilies until aromatic.

Blend roasted ingredients with ginger, garlic, tamarind, jaggery, curry leaves, and salt. Add minimal water for a thick paste.

Prepare tempering with mustard seeds, curry leaves, and red chilies in oil. Mix into chutney.

Store in an airtight container; lasts up to 10 days refrigerated.

For Aloo Masala (Potato Stuffing):

Boiled potatoes (crushed)

Green chilies, onions (chopped)

Tempering: Urad dal, chana dal, mustard seeds, curry leaves, asafoetida

Turmeric, salt to taste

2. Steps:

Heat oil and temper with dals, mustard seeds, and curry leaves. Add asafoetida.

Sauté onions until soft; add turmeric and salt.

Mix in crushed potatoes. Cook briefly and set aside.

To Cook and Assemble the Dosa:

1. Heat an iron or nonstick pan. Ensure it is well-seasoned (rubbing an onion helps).

2. Pour a ladleful of batter and spread it thin or thick, as per preference. Do not press after flipping.

3. Cook one side until golden, flip briefly, then fold with a layer of chutney and aloo masala.

4. Add butter on top for extra flavor.

                                                                          

Quick Rava Dosa Recipe with Allam

 Chutney and Masala:

Preparing the Dosa Batter:

1. In 1½ cups of semolina, add 1½ cups of beaten curd and a little over ½ cup of water.

2. Soak 2 spoonsful of poha (flattened rice) in water for 2 minutes. Ensure the poha doesn’t become too soft. Add it to the mixture.

3. Add sugar and salt to taste. Use fine semolina for a smooth batter.

4. Optionally, add roasted chana dal for added protein.

5. If using dal, add an extra ¼ cup of water as the dal absorbs water.

6. Rest the batter for at least 10 minutes. Just before cooking, mix in a mixture of baking soda and oil to aerate the batter.

Preparing Allam Chutney (Ginger Chutney):

1. Roast equal parts chana dal and urad dal, half as much coriander seeds, one-fourth cumin seeds, and plenty of dried red chilies in oil until aromatic and nutty.

2. Blend the roasted ingredients with more ginger, less garlic, soaked tamarind, jaggery, curry leaves, and salt. Add minimal water for a thick paste.

3. Prepare a tempering with mustard seeds, curry leaves, and button chilies in oil. Mix into the chutney.

4. Store the chutney in an airtight container. It keeps well for up to 10 days in the refrigerator.

Preparing Aloo Masala (Potato Stuffing):

1. Crush boiled potatoes. Chop green chilies and onions.

2. Prepare a tempering with urad dal, chana dal, mustard seeds, and curry leaves. Add asafoetida.

3. Sauté onions until soft, then add turmeric, salt, and the crushed potatoes. Mix well and set aside.

Cooking the Dosa:

1. Heat an iron or nonstick pan. Season the pan (rubbing an onion helps make it nonstick).

2. Pour a ladle of batter and spread it into your desired thickness. Do not press the dosa after flipping.

3. Cook one side until golden, flip briefly, then spread the dosa with allam chutney and fill with aloo masala.

4. Add a cube of butter on top to elevate the taste.

Tips and Notes:

The specialty of this dosa is its soft, net-like texture. Avoid pressing it while cooking to maintain this feature.

Serve the dosa with allam chutney to enjoy its sweet, tangy, and gingery flavors.

For an extra treat, serve it with butter, which the dosa will absorb beautifully.

Enjoy!

Serve hot dosa with allam chutney and savor the traditional flavors. Let the buttery, tangy, and spiced goodness elevate your meal!

                                                                          

Detail Recipe 

In 1½ cups of semolina, add 1½ cups of beaten curd. Add a little more than half a cup of water. Add 2 spoonsful of poha (flattened rice)

    

    1.. 2.. Soak the poha in some water. If you haven't subscribed to my channel yet, then please do subscribe! Leave it aside for 2 minutes, Ensure that the poha doesn't turn soft. This is enough. Here you go! Add the soaked poha. Add some sugar, Salt, Ensure that you use fine semolina. This is optional but I always add it, Roasted chana dal. Dosa is incomplete without dal, right? Roasted chana dal is light, It will add the necessary protein into the batter, And complete the dosa recipe too! Else it will just be a mixture of curd and semolina, right?

    

    So add an extra cupful of water if you're adding dal. Instead of adding 3⁄4 th cup of water, add a cupful of water Because the dal will soak up some water too. Until then, let's cook... Should we cook the stuffing or the chutney? It doesn't matter! Let's prepare the stuffing! Or maybe the chutney! Add equal quantity of chana dal and urad dal. Add half quantity of coriander seeds, And 1⁄4 th quantity of cumin seeds. And lots of coloured red chilli. Add some oil. Here we go! You can add soaked fenugreek in the dosa batter as it enhances the flavour.

    

    Once you smell the aroma of cooked coriander and the dal turns nutty, It indicates that the ingredients are cooked. This chutney is commonly served with Dosa in Andhra Pradesh It's known as allam chutney. "Allam" means ginger. Coconut chutney may go stale in some time, But this chutney can be easily preserved. If stored in the fridge, it can be preserved for 10 days. Add less garlic and more ginger. Here you go! Add oil, Then add the roasted ingredients. This is a cheat, Add some raw curry leaves.

    

    Add jaggery, I'm adding soaked tamarind, Add equal quantity of jaggery and tamarind. You can add tamarind extract too. You can strain soaked tamarind too. Or you can grind it along with the rest of the ingredients Because Andhra Pradesh cuisine is very raw and rustic! I'm adding some more salt. Grind it into a fine paste, Don't add too much water into it. Hold it from the top, it's hot. Thank you! Similarly, you can make rava idli as well, But if you're making idli, then don't grind the batter.

    

    Also, do not add water into it. Just add semolina and curd. Lastly, beat the batter to blend the soaked poha well. If you wish, you can increase the quantity of curd to 75% as well. I've explained everything! You can't make idli if you grind the mixture. So simply mix it. The batter is ready! Add a mixture of baking soda and oil into the batter. Mix it well. If you wish, leave the batter aside for 10 minutes. Or you can leave it aside for an hour as well before adding baking soda. But do leave it aside for at least 2 minutes after adding baking soda.

    

    If possible, leave it aside for 10 minutes. It enhances the texture. Thank you very much! It's perfect! Look closely, Add a generous amount of oil into it as this chutney will be preserved for a long time. Oil and tamarind will preserve the chutney. The taste should be sweet, sour and gingery. That's the monopoly! Here, I'm preparing the dosa masala. Crush the boiled potatoes. We aren't cooking Aloo Sabji, So simply crush the potatoes with your hands. If you want to cook it on an iron pan, Or if you want to season the iron pan to make it nonstick for the dosa,

    

    And dosa cooks well on iron pans instead of nonstick pans. You can follow the steps given in my recipe, "5 types of Cheela" to make your iron pan nonstick. In that video, I've explained eloquently how to make your pan nonstick so do watch it. Chop green chillies and onions for the masala. Roughly chop the ingredients. For the tempering, add urad dal, Chana dal, Mustard seeds, Asafoetida, Wait until the dal turns brown. It's important to enhance the nuttiness of the dal. Add salt as soon as the onions turn soft.

    

    Add turmeric and potatoes. Here you go! And the dosa masala is ready! Once heated well, leave the masala aside. Until then, take a minute to understand dosa a little better! Why is Dosa called "Dosa"? What's the origin of dosa? I would just take a minute. If you talk about Dosa, then you have to talk about Udupi Because it is believed that the first Masala Dosa was invented in Udupi, Whereas, some believe that Dosa itself was invented in Udupi The story is very interesting so I want to share it.

    

    It is said that there was a junior priest who was still trying to adjust to the new life One day, he felt like drinking alcohol so he tried to make alcohol by fermenting rice grains, But later, he did not feel morally right doing so So he cooked a pancake with the fermented rice paste and called it 'Dosha' Because 'Dosh' roughly translates to morally incorrect Gradually, the 'dosha' cooked by the pastor became the 'Dosa' that we consume today I don't know if the story is true or false but I feel that the story is very fascinating!

    

    There's another story too! It is believed that the cooks from Udupi catered food during Mahabharat! And these cooks were asked about the number of deaths each day because the food was precisely cooked To which they replied that they would offer peanuts to Shri Krishna, And the number of peanuts he would consume, indicated the number of warriors that would die the next day How fascinating! Let's quickly finish the allam chutney! This tempering is very important to finish the chutney! Add mustard seeds,

    

    Curry leaves, Button chillies, if available. And that completes the recipe of Allam Chutney! Adding a generous amount of oil is very important to preserve the chutney for a long time. And it isn't just oil, it's tempered oil! The best way to make your pan nonstick is to rub onion on it. Resting enhances the texture so much! It looks so appetizing! Drizzle some butter or clarified butter. If you wish, you can flatten it like a regular dosa. But the authentic soft Dosai recipe should remain soft and thick.

    

    Because the speciality of this dosa is its net-like texture. So if you were to see this, This net-like texture is its monopoly! This net-like texture is its monopoly! The crisp dosa commonly consumed in the Northern regions, It's not consumed in the Southern regions of India. This is a typical South Indian Dosa! The important thing to understand is that... Please do not press the dosa after flipping it. And if you flip it, then simply heat it for a while. The softness and elasticity of the dosa is its monopoly!

    

    Here! Look closely! You can fold it however you want, but it will stay intact! I thought of showing you the Northern style dosa as well! You already know this type of dosa! You can cook whichever dosa you want! I'm using this one for plating, But you can use the other one as well! It doesn't matter which dosa you prefer, Or how you cook your dosa, But if you're making this recipe, Then add a cube of butter, It could be white or yellow, Top the dosa with butter, The dosa will absorb it like sponge!

    

    It will completely elevate the taste! Then you'll complain, why did you not tell us?" I did tell you! I also promised you a dosa recipe with fermented batter, But today is not that day! Today, we had to cook a quick dosa! I hope you enjoyed! I enjoyed a lot! I'll quickly grab a dosa, Serve it with some allam chutney, Spread it well like jam! Place some prepared aloo masala, Then fold it like this. Then I'll savour it in front of you! Like this! Because... Until I savour it in front of you,

    

    You all don't believe me! But it's really too good! The moral of the story is that do try it out! Thank you very much! I'm satisfied! Do try the Allam chutney or ginger chutney, You'll definitely love it. You'll forget about the coconut chutney, I promise!