Name: Crispy Rawa Masala Dosa recipe by Moloy Pandit at BetterButter
Prep time: 540 min
Cook time: 30 min
Total time: 570 min
Yield: 10
Ingredients: Ingredients for the Dosa Batter :; Rawa- 1 cup; Parboiled/ Ukda chawal - 1 cup; Spilt black lentils or uraddal - 1/2 cup; Fenngreek seeds(methi) - 1/4 tsp; Salt to taste; Water as required; Ingredients for the Masala Potato filling :; Potatoes / aloo - 4 --5; Cashewnuts / Kaju (optional) -10--12; Curry leaves / kadi patta - 10--12; Chana dal / Bengal gram -1 tbsp; Onion sliced or chopped - 3; Mustard seeds /Rai -1/2 tsp; Cumin seeds/ jeera -1tsp; Green chillies /Hari mirch - 1 --2 (chopped); Ginger or grated ginger -1 or 1.5 tsp; Coriander leaves/ Dhania - 2 tbsp; Turmeric powder / Haldi - 1/2 tsp; A pinch of asafoetida /Hing; Oil / Ghee -3 tsp; Salt as per taste

ABOUT Crispy Rawa Masala Dosa RECIPE

Today all over India Dosa (South India) is one of the most popular recipe. people take as a breakfast or as snacks. People from different states give their thoughts and prepare with various ingredients. But the basic is same. In our home Dosa is a must once in a week. My son's favourite is Masala Dosa. He use to take as a school tiffin most of the days. My wife always experiment with different cuisine. Nowadays whenever I get time I try to cook different recipes. This is also one of my favourite recipe I use to make in some of my holidays.This recipe is so simple just like making pancakes.

Ingredients Serving: 10

Ingredients for the Dosa Batter :
Rawa- 1 cup
Parboiled/ Ukda chawal - 1 cup
Spilt black lentils or uraddal - 1/2 cup
Fenngreek seeds(methi) - 1/4 tsp
Salt to taste
Water as required
Ingredients for the Masala Potato filling :
Potatoes / aloo - 4 --5
Cashewnuts / Kaju (optional) -10--12
Curry leaves / kadi patta - 10--12
Chana dal / Bengal gram -1 tbsp
Onion sliced or chopped - 3
Mustard seeds /Rai -1/2 tsp
Cumin seeds/ jeera -1tsp
Green chillies /Hari mirch - 1 --2 (chopped)
Ginger or grated ginger -1 or 1.5 tsp
Coriander leaves/ Dhania - 2 tbsp
Turmeric powder / Haldi - 1/2 tsp
A pinch of asafoetida /Hing
Oil / Ghee -3 tsp
Salt as per taste

Instructions

Prepare the Dosa batter:
Combined all the Dals and rice soak in abowl 7 to 8 hours.
Grind the rice and dal mixture in a smooth batter.
Add the rawa and salt in the batter cover and let them ferment for 10 hours.
Heat oil in a pan add mustard seeds , chana dal, chopped onions, chopped green chillies, chopped ginger, curry leaves fry for 2 minutes.
Now add boiled chopped potatoes , cashew nuts, salt and stir well, add chopped coriander leaves and keep aside.
Heat a flat pan spread the dosa batter in a circular way, add some oil on top.
Spread the potato sabzi filling on one side of dosa.
Cover with the other half and let the dosa cook for 15 seconds.
Serve crispy rawa Masala Dosa hot with coconut chutney and sambar.

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