21 Amazing Holi Recipes | Holi Sweets and Snacks

 

Holi is a festival of colors. It's an official welcome to spring in India. Here are some of the best Holi recipes which you should try this year.

Holi is a festival of colors and is been celebrated in the Indian subcontinent for centuries. It's one of the most popular Hindu festival. It marks the beginning of spring season. It usually falls during the month of February and March. This festival celebrates the eternal love of Radha and Krishna. It is celebrated with great enthusiasm, joy and happiness.

It is the two day festival. The first day starts with "holika dahan" where people gather, perform religious rituals in the front of bonfire and pray that all their internal evils be destroyed the way holika was killed in the fire. This ritual symbolizes the good over evil. The second day "dhulandi" starts by applying gulal on each other, dancing, singing, throwing water ballons, and cooking many types of delicious food.

Holi is incomplete without making these traditional delicacies like Gujiya, Thandai, Dahi Vada, Malpua, laddoo, Mangore etc. I have listed 21 Holi sweets, drinks and snacks. I hope you all enjoy it.

21 Amazing Holi Recipes | Holi sweets and snacks

1. Gujiya

Whenever we think about Holi the first delicacy that comes in our mind is Gujiya. Gujiya is an Indian sweet dumpling made with suji, maida or wheat flour and stuffed with khoya. You can prepare them in advance and store in an airtight containers.

2. Rasmalai 

Rasmalai is a classic rich dessert, consists of the delicate flattened cheese balls cooked in a sugar syrup and flavored in a flavored thickened milk (rabri). It is made for special occasions like Diwali and Holi.

Continue to the recipe...

3. Shahi Tukda

Shahi Tukda is a rich and creamy Indian dessert, where fried bread pieces are dipped in cardamom flavored milk syrup, layered and finished off with some crushed almonds, cashews and pistachios. One of the easiest dessert you can make this Holi.

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4. Paneer Tikka

Paneer Tikka is an authentic Indian dish made from chunks of paneer and vegetables marinated in yogurt and spices, skewered and grilled to perfection! It's a perfect starter for any barbecue or Holi party!

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5. Thandai

Thandai is a flavored Indian beverage with a mixture of nuts, mint, spices, saffron, milk and sugar. Welcome your guests with this staple refreshing drink. This is one of the most popular drink prepared on Holi.

6. Vegetable Fried Rice

This hearty and wholesome one pot meal dish is loaded with garden fresh veggies, vinegar, dark soy sauce and assorted spices. It's a Chinese dish of cooked rice, mixed with vegetables, sauces and spices that has been stir fried in a frying pan. This will be the another amazing addition to the list of holi recipes.

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7. Til Gun Ladoo

Til Gun Ladoo is a traditional sweet made during lot Holi and any other festivals. This sweet is made with two ingredients with sesame seeds and jaggery.

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8. Vegetable Hakka Noodles 

Hakka Noodles is an easy Indian-Chinese recipe which combines the goodness of colorful veggies and sizzling sauces! It's basically a fusion between Indian flavors and Chinese Noodles. If you don't have much time, make these simple Noodles this Holi.

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9. Moong Dal Halwa

Moong Dal Halwa is an India Mithai made with Moong lentils, Khoya, Milk, Ghee, Sugar, Cardamom and Dry Fruits. It's a delicious North Indian dessert sweet but is relished on every occasion. Do try this out.

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10. Medu Vada - The Indian Savory Doughnut 

Medu vadas are one of the most famous breakfast item across South India. They are made by split black lentils (urad dal) batter and deep-fried in a doughnut shape savory fritters. They are crunchy and crispy on the outside and soft on the inside. It's a perfect Holi recipe. 

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11. Dahi Vada

These deep fried lentil balls are made from urad dal batter and bathed in thicked beaten yogurt with a drizzle of mint and tamarind chutney. The soft delicious savory taste of Dahi vada qualifies to make it a great holi snack item.

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12. Moong Bean Fritters or Mangore

These fritters are made from moong dhuli dal (skinned and split green gram beans). These crunchy and delicious fritters are great for any festive morning.

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13. Mint Coriander Chutney

When you are making so many delicious snacks like Mangore, Dahi Vada, Dosa, Paneer tikka, Medu Vada, Tikki, Aloo Chaat, Samosa, Kachori etc you need Dip / Chutney to go with. Mint Coriander Chutney is a tangy and exciting combination of mint, coriander, raw mango along with a kick of green chilli.

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14. Kheer

Kheer is prepared with the goodness of rice, milk, sugar, and garnished with crushed cardamom, dry fruits and nuts, like pistachios, cashews and raisins. Try out this super easy Kheer recipe and celebrate the festival of colors enjoying it's scrumptious taste.

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15. Carrot Halwa

Carrot Halwa is made with carrots, cream, khoya, sugar, ghee and lots of nuts. It's a delicious North Indian dessert sweet but is relished on every occasion.

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16. Mawa Kulfi

We have got one more recipe for this Holi season, Kulfi. This will be the highlight of your Holi party. It's a very simple recipe. It is made with milk, sugar and khoya. You can also add dry fruits, cardamom powder in the kulfi which is totally optional.

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17. Warm Fudge Brownie

Hot sizzling brownie with vanilla ice cream topped with some chocolate sauce. It is super refreshing, has a crisp aroma and is among the world's most tempting treats. It is made with dark chocolate, butter, milk, flour, powdered sugar, baking powder, salt, vanilla essence and walnuts. Add this dessert on your holi party list.

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18. Chickpeas Curry or Chole Bhature

Chickpeas is a flavorful, tangy, north indian curry. It's comforting, warm, nutritious and can be eaten at anytime of the day. Layered with heat, tang and depth of flavor, chickpea curry taste best with bhatura, naan and rice. It's a perfect Holi meal.

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19. Dry Fruit Custard

Dry fruit custard is made with milk, sugar, dry fruits and custard powder. It's a sweet dessert which you can enjoy at the end of holi dinner party.

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20. Dal Makhani

Dal Makhani is the most popular dish originated from Punjab region. It's the combination of black lentils and red kidney beans. It's an exotic cuisine and a perfect meal for Holi.

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21. Ravi Masala Dosa

Ravi Masala Dosa is a thin crispy dosa with semolina, rice flour, all purpose flour, whisk curd and other ingredients, It's an instant dosa recipe which does not require fermentation. It's a perfect Holi meal.

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These are some 21 amazing Holi recipes. let me know in the comment section which one is your favorite. 

May the colors of Holi make your life as colorful and happy as they are. Wish you and your family a very happy Holi.

DAL MAKHANI

Experience authentic Punjabi flavors with this exquisite rich and creamy Dal Makhani!!

Robust with various spices, Dal Makhani is cooked with the aroma of asafoetida, cardamom, bay leaves, cloves and cinnamon. This delectable buttery Punjabi dish of lentils has a rich and creamy texture. A staple in Punjabi cuisine, Dal Makhani taste the best with butter naan, lacha parantha or jeera rice. It's my top comfort food that's incredibly authentic.

Dal Makhani is the most popular dish originated from Punjab region. It's the combination of black lentils and red kidney beans. It was hugely popularized by the migrating Punjabi community within India and around the world. It's a dish that almost all Punjabis swear by, it's that exotic!

This dal is mainly served in dinner parties as it takes long time to cook. So you require a lot of love and patience to prepare it. The best thing about this dal is, it tastes even better on the next day. Try making these lentils in a large quantity, reheat it on the second day and serve them for breakfast. You'll truly love it!

There are different ways to cook Dal Makhani. After experimenting with all of them I'll share my best method. This is my Mom's style of preparation. She uses some unusual techniques in her cooking. She often makes this recipe cuz it's loved by everyone in our family!

About the recipe, we haven't soaked the lentils here, we directly pressure cooked it. This process will take 20-25 more minutes. This method will give you perfect flavors and creamy texture. It's rich, warm and super satisfying. Always remember, the longer you keep Dal Makhani to simmer flame, the better it tastes.

DAL MAKHANI

                                                        

Preparation time: 20 minutes

Cooking time: 2-2.5 hours
Serves: 6 people
Author: The Food Root

INGREDIENTS

For Cooking Lentils:
1 cup or 200 grams - black lentils (kali urad)
2 tablespoons - red kidney beans (rajma)
4 cups of water for pressure cooking
1 tablespoon of Salt or as per taste
1/2 teaspoon - Turmeric powder 
Pinch of Asafoetida
3 Green Cardamoms 
2  Bay leaves
4 cloves 
One inch cinnamon 

For Tempering :
4 tablespoon - Clarified Butter/Ghee
2 medium size onions, chopped
3 medium size tomatoes, chopped
2 Green chillis, chopped
1 piece or one inch long - ginger, peeled, grated
6-7 garlic, chopped
1/2 teaspoon - Red chili powder
1 teaspoon - Coriander powder
1/2 teaspoon - Garam Masala
1/2 cup - yogurt
2 teaspoon - Fresh cream (optional)

For Garnishing :
Coriander leaves
Fresh Cream

METHOD

I haven't soaked the lentils, this process will take 20-25 more minutes

1. Wash the lentils and mix them in the pressure cooker - Wash 1 cup of black lentils and 2 tbs of red kidney beans, under the running water. Drain it completely and add it into the pressure cooker. Next, add 4 cups of water and pressure cook it for 2 whistles on high flame. After 2 whistles, turn off the heat and wait for the pressure to release completely before opening the cooker.

2. Add spices and pressure cook the Dal for 5-6 whistles - Open the pressure cooker and add 2 cups of water and the spices: salt, turmeric powder, green cardamoms, bay leaves, cloves, cinnamon and pinch of asafoetida. Stir it well. Pressure cook it for 5-6 whistles on high flame.

3. Open the lid and keep the cooker on the low flame for 25-30 minutes - Open the lid and let the lentils cook for 25-30 minutes on low flame till it get thickened and get a creamy texture.  Keep stirring occasionally. Remember, the lentils should be soft and melt in mouth, you should not get any any bite while eating.

4. Sauté onions and ginger garlic paste in a pan - Meanwhile, heat 4 tablespoon of clarified butter in a pan and add chopped onions and sauté it on a low flame till they become light brown. Then add ginger garlic paste and stir it till it's aroma goes away.

5. Prepare the tomato puree tempering - Add chopped tomatoes, chopped green chillis and sauté it for around 5 minutes on low medium flame. Next, add red chili powder, coriander powder and garam masala in the pan. Sir it well. Let the mixture cook till the oil separates. You can also add half cup of yogurt. It will give a lot of creaminess.

6. Add the cooked dal in the pan. - Then, add the cooked dal in the pan. Add some hot water, if needed for consistency and stir it for next 4-5 minutes till Dal Makhani is nicely cooked and gives a lovely creamy texture. Add plenty of fresh cream and mix it well, sauté it for 2-3 minutes . Turn off the heat and remove it. 

7. Garnish and Serve - Garnish it with coriander leaves or fresh cream. The Dal Makhani is ready to serve!!! Serve with Naan, Parantha or Jeera Rice.

Notes

1. You can save your time by soaking the lentils overnight and skip the step 1
2. Add yogurt while tempering tomatoes, it will give a lot of creaminess.
3. The longer you keep Dal Makhani on flame, the better it taste.
4. Make a lot of Dal Makhani and reheat it, it tastes better on the next day!
5. Serve it with lacha parantha, butter naan or jeera rice.

11 Best Diwali Mithai and Diwali Dessert Recipes

Diwali is round the corner. It is the festival of lights, joy, happiness and laughter. Diwali marks the victory of good over evil, of light over darkness and knowledge over ignorance.

Food is an integral part of any any festival. Here are some 11 best Diwali mithai and Diwali dessert recipes that you can try at home.

1. Rasmalai 

Rasmalai is a classic rich dessert, consists of the delicate flattened cheese balls cooked in a sugar syrup and flavored in a flavored thickened milk  (rabri).

Continue to the recipe...

2. Shahi Tukda

Shahi Tukda is a rich and creamy Indian dessert, where fried bread pieces are dipped in cardamom flavored milk syrup, layered and finished off with some crushed almonds, cashews and pistachios. 

Continue to the recipe...

3. Til Gun Ladoo

Til Gun Ladoo is a traditional sweet made during lot Diwali and any other festivals. This sweet is made with two ingredients with sesame seeds and jaggery.

Continue to the recipe...

4. Moong Dal Halwa

Moong Dal Halwa is an India Mithai made with Moong lentils, Khoya, Milk, Ghee, Sugar, Cardamom and Dry Fruits.

Continue to the recipe...

5. Dahi Vada

These deep fried lentil balls are made from urad dal batter and bathed in thicked beaten yogurt with a drizzle of mint and tamarind chutney.

Continue to the recipe...

6. Kheer

Kheer is prepared with the goodness of rice, milk, sugar, and garnished with crushed cardamom, dry fruits and nuts, like pistachios, cashews and raisins.

Continue to the recipe...

7. Carrot Halwa

Carrot Halwa is made with carrots, cream, khoya, sugar, ghee and lots of nuts. It's a delicious North Indian dessert sweet but is relished on every occasion.

Continue to the recipe...

8. Mawa Kulfi

Kulfi is made with milk, sugar and khoya. You can also add dry fruits, cardamom powder in the kulfi which is totally optional.

Continue to the recipe...

9. Warm Fudge Brownie

Hot sizzling brownie with vanilla ice cream topped with some chocolate sauce. It is super refreshing, has a crisp aroma and is among the world's most tempting treats. It is made with dark chocolate, butter, milk, flour, powdered sugar, baking powder, salt, vanilla essence and walnuts.

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10. Dry Fruit Custard

Dry fruit custard is made with milk, sugar, dry fruits and custard powder. It's a sweet dessert which you can enjoy at the end of diwali dinner party.

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11. Pistachio Ice-Cream

Churned with generous amount of pistachios and dusted with almonds, this is hands-down the best homemade pistachio ice cream you'll ever eat. It is made with milk, cream, sugar and tons of pistachios. It's a sweet dessert which you can enjoy at the end of diwali dinner party.

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DIY DIWALI  DECOR IDEAS 

These are some Diwali DIY Decor ideas to jazz up you little corners of your home. These simple decors will make your home glow with glitters and lights. Have fun doing these simple DIY decor projects. They will certainly add an oomph factor to the decoration of your home.

These are some Diwali mithai and Diwali dessert recipes, let me know in the comment section which one is your favorite. 

Wish you and your family a very Happy Diwali. May the glow of joy, prosperity and happiness illuminate your life and your home.

 

Moong Dal Halwa with Khoya | Moong Dal Halwa | Holi Traditional Dessert

 

Moong Dal Halwa is an Indian Dessert made with Moong lentils, Khoya, Milk, Ghee, Sugar, Cardamom and Dry fruits.

Holi is a festival of colors which marks the beginning of the spring season. This festival celebrate the triumph of good over evil. It is also associated with the eternal love of  Lord Krishna and Radha. It's a festival to play with colors, bonfire, dancing and singing and to savour in some traditional delights. 

A festival is an excuse to feast. Like all Indian festivals, sweets (Indian Mithai) play very important role in holi. Add this Moong Dal Halwa to your Holi spread. This delicious recipe will add to the fun and sprit of the festivities.

Moong Dal is an aromatic and flavorful sweet. It doesn't require much ingredients but yes, it does require a lot of time and effort to make. The ingredients which you require to make Moong Dal Halwa are Moong Dal, Khoya, Milk, Ghee, Sugar, Cardamom and Dry fruits.

Moong Dal Halwa is a classic rich traditional dessert which is always joy to have. It is not just delicious but a filling wholesome halwa which you will love to have.

This Moong Dal Halwa was made by my Mom yesterday, it was so delicious that I just couldn’t stop myself and share the recipe with y’all. So here is it with step by step pictures.

Step by Step Method To Make Moong Dal Halwa

How To Make Moong Dal Halwa With Khoya

1. Soak Moong dal (split husked yellow lentils) in water for 4-5 hours.

2. Drain water, and rinse the moong dal until the water runs clear.

3. In a food processor, add moong dal and grind it coarsely adding enough water around 1/2 cup. Keep it aside.

4. Melt 6-7 spoons of ghee (clarified butter) in a large wide pan over a medium flame.

5. Add the coarsely grounded dal in the pan.

6. Stir it well so that the halwa doesn't stick to the pan.

(Add more ghee in the grounded moong dal and stir.)

7. Keep stirring the halwa on the low flame till it turns light brown. Keep roasting with constant stirring, until the ghee starts to separates out from the sides and the texture in no longer lumpy. Break the lumps and keep stirring for atleast 25-30 minutes.

8. Meanwhile when the halwa is cooking, take another pan, heat 1 cup milk and let it boil. After 4-5 minutes, add 2 cups sugar, 2 cups water, and stir it for 3-4 minutes. Keep stirring so that the sugar is completely dissolved and no lumps are to be found. Once it comes to boil turn off the flame. Keep it aside.

9. When the moong dal get separated in the pan, add khoya/mawa or (dried evaporated milk solid).

10. Next, add the hot milk mixture in the cooked fried moong dal very carefully and stir well so that no lumps are found. 

11. The Mixture will start to thickens slowly. Continue stirring on low flame. Once again the ghee will starts to separates out from the sides. 

12. Add in the chopped dry fruits and pumpkin seeds (optional), followed by the crushed cardamom pods (seeds removed) and stir it for 2-3 minutes. Mixture will start to thickens slowly. Continue stirring on low flame and turn off the heat.

13. Serve hot Moong Dal Halwa to your family and enjoy!

Patience is a virtue as Moong Dal Halwa takes lot of time and effort to make.

If you haven’t tried this recipe yet, just give it a try and let me know in the comments below. Happy holi!! 

How To Make Moong Dal Halwa | Moong Dal Halwa with Khoya | Holi Traditional Dessert

Preparation time: 10 minutes
Cooking Time: 45 minutes - 1 hour
Serves: 6-8 People
Author: The Food Root

Ingredients:

Soaking Time: 4-5 hours

For Soaking Moong Lentils 

1 cup Moong Lentils, coarsed (split husked yellow lentils)

For Grinding Moong Lentils 

1/2 cup water

To Make Halwa

7-8 tablespoon ghee
1 cup full fat milk
2 cups water
1 cup sugar
1/2 cup khoya
chopped dryfruits (cashews, pistachios, raisins)
1 tablespoon pumpkin seeds (optional)

6-8 cardamom pods, husked or powdered

Method:

1. Soak Moong dal (split husked yellow lentils) in water for 3-4 hours.

2. Drain water, and rinse the moong dal until the water runs clear.

3. In a food processor, add moong dal and grind it coarsely adding enough water around 1/2 cup. Keep it aside.

4. Melt 6-7 spoons of ghee or clarified butter in a large wide pan over a medium flame.

5. Add the coarsely grounded dal in the pan.

6. Stir it well so that the halwa doesn't stick to the pan. 

7. Keep stirring the halwa on the low flame till it turns light brown. Keep roasting with constant stirring, until the ghee starts to separates out from the sides and the texture in no longer lumpy. Break the lumps and keep stirring for atleast 25-30 minutes.

8. Meanwhile when the halwa is cooking, take another pan, heat 1 cup milk and let it boil. After 4-5 minutes, add 2 cups sugar, 2 cups water, and stir it for 3-4 minutes. Keep stirring so that the sugar is completely dissolved and no lumps are to be found. Once it comes to boil turn off the flame. Keep it aside.

9. When the moong dal get separated in the pan, add khoya/mawa or (dried evaporated milk solid).

10. Next, add the hot milk mixture in the cooked fried moong dal very carefully and stir well so that no lumps are found. 

11. The Mixture will start to thickens slowly. Continue stirring on low flame. Once again the ghee will starts to separates out from the sides. 

12. Add in the chopped dry fruits and pumpkin seeds (optional), followed by the crushed cardamom pods (seeds removed) and stir it for 2-3 minutes. Mixture will start to thickens slowly. Continue stirring on low flame and turn off the heat.

13. Serve hot Moong Dal Halwa to your family and enjoy!

Notes:

1. Use full-fat milk to make Moong Dal Halwa more delicious.

2. Soak Moong Dal Lentils for 4-5 hours or overnight.

3. Adding khoya is optional. You can skip it if you want.

4. Add sugar as per your taste.

5. Add your choice of dry fruits and nuts in the Moong Dal halwa.

6. Add cardamom pod, husked or powdered to get the intense flavour.

How to make Homemade Crispy Rava Masala Dosa | Suji Dosa | Semolina Dosa

Rava Masala Dosa is a thin crispy dosa with semolina, rice flour, all purpose flour, whisk curd and other ingredients. It's an instant dosa recipe which does not require fermentation.

Dosa is the most popular South Indian dish which is eaten on a daily basis for breakfast, lunch or dinner. It is eaten with Sambhar, and Chutneys like Mint, Coconut, Peanut, Tomato Onion, etc. It is just not eaten in southern but eaten in every part of our country.

Well, there are different types of dosas like Masala Dosa, Rava Masala Dosa, Sada Dosa, Mysore Masala Dosa, Moong Dosa etc.

Here I'm making my favorite Instant Rava Dosa which you can make in 40-45 minutes and it taste delicious.

The dosa batter is made with semolina, rice flour, all purpose flour, whisk curd, salt, cumin seeds, black pepper. Add eno after 15 minutes, and water again. If your batter becomes very thick you can add more water until it becomes thin.

Adding onion tomato filling in the rava dosa is totally  optional. If you making without any filling or Masala just make sure to add more water in the dosa batter.

You can make filling of your choice, add anything which you like to eat. And fill the Masala in the dosa till it turns crisp or golden brown. 

I recommend you all just try this delicious recipe. This Dosa recipe is made for 8-10 people.

Dosa Batter

1. Combine semolina, rice flour, all purpose flour, whisk curd, and 1/2 cup of water in a deep bowl and mix it well.

2. Keep it aside for 15 minutes. Add cumin seeds, black pepper add salt. Whisk again and mix 1½ - 2 to 1 cup of water. Be careful while adding the water in the batter and adjust the consistency to get the smooth texture.

3. Add 1/2 tbsp of eno in the batter and mix it well.

Onion Potato Filling (Masala)

1. Heat the oil in the pan. Add in the mustard seeds let it splutter. Add chopped garlic and grated ginger. Sauté until it tell fragrant for around 1 minute. Add in the curry leaves and mix it well.

2. Than add 2 chopped onions till it turns translucent or for 4-5 minutes.

3. Add in the mashed potatoes and mix it well. Sauté it for 3-5 minutes

4. Add in the Red Chilli Powder, Coriander Powder, Turmeric Powder, chopped green chilli, Salt to taste and mix it well. Sauté for 2-4 minutes.

5. Add in the cilantro leaves mix on medium flame for a minute. Switch off the flame and the onion potato filling is ready.

Prepare the Dosa and add the Onion Potato Filling (Masala)

1.  Grease the tawa with oil. Heat the pan on medium flame. Pour 1/2 cup of dosa batter on in the circular manner and cook it on the medium flame. Put the oil outside the corners of the dosa.

2. Flip the dosa till it turns golden brown from one side.

3. Add onion potato filling (masala) in the dosa fold over from both the sides. Spread oil once again outside the corner until crisp.

4. Serve hot with Sambhar, coconut chutney, Tomato, onion chutney or mint chutney.

If you are interested in checking out more delicious and hearty recipes check out my other recipes like 

 

Medu Vada

Sambhar

Coconut Chutney

Mint chutney 

Onion-tomato chutney

Peanut Chutney

How to make Homemade Crispy Rava Masala Dosa | Suji Dosa | Semolina Dosa

Preparation Time: 20 minutes
Cooking Time: 45 minutes
Serves: 12-15 Dosa
Author: The Food Root

Ingredients

 

For making the Dosa Batter

1 cup semolina, finely coarsed
1/2 cup rice flour
2 tbsp all purpose flour
1/2 cup whisk curd
1/2 tbsp cumin seeds
1/2 tbsp crushed black bepper
Salt to taste
1½ - 2 cups water
1/2 tbsp Eno

For Onion Potato Filling (Masala)

4 tbsp Oil
2 Onions, chopped
4 Boiled Potatoes, mashed
1/2 tsp red chilli powder
1/2 tbsp coriander powder
1/4 tbsp turmeric powder
1 green chilli, chopped
1/2 tbsp mustard seeds
1 inch ginger, grated
4-5 garlic cloves, chopped
handful of curry leaves
handful of coriander leaves
salt to taste

Dosa Batter

1. Combine semolina, rice flour, all purpose flour, whisk curd, and 1/2 cup of water in a deep bowl and mix it well.

2. Keep it aside for 15 minutes. Add cumin seeds, black pepper and salt. Whisk again and mix around 1/2 cup to 1 cup of water. Be careful while adding the water in the batter and adjust the consistency to get the smooth texture.

3. Add 1/2 tbsp of eno in the batter and mix it well.

Onion Potato Filling (Masala)

1. Heat the oil in the pan. Add in the mustard seeds let it splutter. Add chopped garlic and grated ginger. Sauté until it tell fragrant for around 1 minute. Add in the curry leaves and mix it well.

2. Than add 2 chopped onions till it turns translucent or for 4-5 minutes.

3. Add in the mashed potatoes and mix it well. Sauté it for 3-5 minutes

4. Add in the Red Chilli Powder, Coriander Powder, Turmeric Powder, chopped green chilli, Salt to taste and mix it well. Sauté for 2-4 minutes.

5. Add in the cilantro leaves mix on medium flame for a minute. Switch off the flame and the onion potato filling is ready.

Prepare the Dosa and add the Onion Potato Filling (Masala)

1. Grease the tawa with oil. Heat the pan on medium flame.

2. Pour 1/2 cup of dosa batter on in the circular manner and cook it on the medium flame. Put the oil outside the corners of the dosa.

3. Flip the dosa till it turns golden brown from one side. 

4. Add onion potato filling (masala) in the dosa fold over from both the sides. Spread oil once again outside the corner until crisp.

5. Serve hot with Sambhar, coconut chutney, Tomato, onion chutney or mint chutney.

Notes

1. If your batter becomes very thick, you can adjust it by adding water.

2. Adding cumin seeds and black pepper in the batter is an optional.

3. Infact adding onion tomato filling in the rava dosa is also optional.

4. If you making without any filling or Masala just make sure to add more water in the batter.

5. You can make filling of your choice, add anything which you like to eat. And fill the Masala in the dosa till it turns crisp or golden brown.

5. Using the right kind of tawa or iron skillet is very important to make a good tawa so that it doesn't stick on the tawa.