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Crispy Rawa Masala Dosa

Moloy Pandit
540 minutes
Prep Time
30 minutes
Cook Time
10 People
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Andhra Pradesh
  • Roasting
  • Blending
  • Sauteeing
  • Breakfast and Brunch
  • Vegan

Ingredients Serving: 10

  1. Ingredients for the Dosa Batter :
  2. Rawa- 1 cup
  3. Parboiled/ Ukda chawal - 1 cup
  4. Spilt black lentils or uraddal - 1/2 cup
  5. Fenngreek seeds(methi) - 1/4 tsp
  6. salt to taste
  7. water as required
  8. Ingredients for the masala Potato filling :
  9. potatoes / aloo - 4 --5
  10. cashewnuts / Kaju (optional) -10--12
  11. Curry leaves / kadi patta - 10--12
  12. Chana dal / Bengal gram -1 tbsp
  13. onion sliced or chopped - 3
  14. Mustard seeds /Rai -1/2 tsp
  15. cumin seeds/ jeera -1tsp
  16. Green chillies /Hari mirch - 1 --2 (chopped)
  17. ginger or grated ginger -1 or 1.5 tsp
  18. coriander leaves/ Dhania - 2 tbsp
  19. turmeric powder / Haldi - 1/2 tsp
  20. A pinch of asafoetida /Hing
  21. Oil / ghee -3 tsp
  22. salt as per taste


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

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Sunita Ramankulath
Sunita Ramankulath   Jun-01-2016

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