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.

Restaurant Style Malai Kofta Recipe

Malai Kofta is a North Indian dish originated from the Mughlai cuisine. This dish is buttery rich, soft and sweet in taste. It goes well with naan or steamed rice.

Malai means heavy cream and Kofta refers to the paneer (cottage cheese) khoya balls. It’s a rich dish perfect for parties and special occasions. Malai Kofta is a quick and easy main dish that can be prepared in less than 30 minutes.

This dish is such a hit at all Indian restaurants. There is nothing better than trying out this yummy restaurant style malai kofta recipe. It's one of the best vegetarian punjabi recipes.

My Mother recently surprised us with this dish. It's already been made twice this week at our home. The moment I looked at this dish, I couldn't resist taking the picture for my blog and post it for you guys. I'm super duper excited to share the recipe with you all. I tried this recipe and it came perfect like restaurant style. It is mainly served for lunch and dinner with naan and steamed rice.

The stuffing of koftas are made from mashed khoya, grated paneer (cottage cheese), mashed potato and nuts. Then they are deep fried into hot oil. When the koftas are ready they are gently dipped into rich gravy. This gravy is made from onion, tomatoes and indian spices. It's butterly and bright yellow in color. Malai Kofta is mostly sweet in taste but i always try to tame it a bit.

It's one of the easy malai kofta recipe. The recipe is wonderfully rich, hope you guys love it. Please, let me know in the comments below!

Also, follow us on Facebook, Pinterest, Twitter and Instagram and subscribe us by email so you don't miss any of our new recipes.

Malai Kofta Recipe

Serves : 4 People
Preparation time : 15 minutes
Total time : 30 minutes
Author : The Food Root

Ingredients

For gravy

2 tablespoons, butter
1/2 inch long, ginger, grated
4-5 cloves garlic, finely chopped
2 medium onions, chopped
2 medium tomatoes, chopped
1/2 teaspoon, salt or as per taste
3/4 teaspoon, cumin powder
1/4 teaspoon, red chilli powder
1/4 teaspoon, turmeric powder
1/4 teaspoon, garam masala
3/4 teaspoon, coriander powder
1/2 teaspoon, sugar
2 green chillies, chopped
1/2 cup, water
1/2 cup, milk
1/4 cup, fresh cream
1/2 cup, khoya

For kofta

Oil for deep frying
1 cup or 100 gram, grated cottage cheese
1/2 cup or 50 gram, mashed khoya
1 mashed potato
2 tablespoons, corn flour
1/2 teaspoon, salt
1/2 teaspoon, garam masala
1/2 cup, cashews and raisins, chopped

Method

1. Heat butter in a pan, add ginger and garlic and stir-fry until fragrant. Add chopped onion, cook over medium heat, stirring occasionally, for 3 minutes. Next add chopped tomatoes and cook for another 3-4 minutes or so.

2. Then add salt, cumin powder, red chilli powder, turmeric powder, garam masala, coriander powder, sugar and chopped green chilli. Mix everything well. Stir it nicely and cook them on low flame.

3. Add 1/2 cup of water, 1/2 cup of milk, 1/4 cup of fresh cream and 1/2 cup of khoya into the pan and stir occasionally, or for 6-7 minutes.

4. Next, to make kofta, we will take grated cottage cheese, mashed khoya, mashed potato, corn flour, salt, garam masala, chopped cashews, raisins in a bowl. Mix well and knead them into a dough and divide the mixture into the smooth balls.

5. While shaping the balls for koftas, heat the oil in a pan for deep-frying them. Once the oil is hot, dip koftas gently into the hot oil.

6. Once it’s browned from the one side, flip it over and do the same, and place it on the tissue paper.

7. Dip koftas into the gravy just 5-10 minutes before serving and enjoy!

Notes

* You can also stuff kofta with grated paneer, mashed potato and nuts and not add khoya into it but I recommend to add khoya in the koftas as it bring more creaminess and sweet texture in the recipe.

PANCH PHORAN OKRA

Panch Phoran Crispy Okra - The best okra recipe you'll ever taste!!

Crispy okra, delicately tempered with the panch phoran, the aromatic Bengali spice mix combined with garden-fresh tomatoes! Panch Phoran mix makes a showstopping addition in this recipe. It enhances the flavor and completely transform the character of the dish. It's a ridiculously simple and tempting dish. This is an quick and easy side dish that can prepared in less than 15 minutes. You can enjoy it with roti, stuffed naan or parantha.

My mom recently surprised us with this dish. She is some sort of magician, always set to recreate the recipes and never afraid to play with the flavors and textures. The moment I looked at these beauties, I couldn't resist taking the picture for my blog and post it for you guys. I'm glad, she made this! It's an interesting side dish which you probably haven't heard of. I'm super duper excited to share the recipe with you all.

Before talking about the recipe, I want to draw your attention to this fragrant spice blend of Panch Phoran which is a Bengali 5 spice mix that's ideal for making stir fried veggies. It's a whole spice blend used in Bengali, Nepali and Indian cuisines. This spice mix is a equal quantity of five ancient flavorful seeds - fenugreek, nigella, cumin, black mustard and fennel. The best thing is you don't have to toast or grind panch phoran like other spices, they are a whole spice blend and are used as it is in cooking.

There are many ways to cook okra but this one is by far my favorite! I simply love the addition of panch phoran blend. To give a crispy flavor to the okra, sauté it for 3-4 minutes on medium high heat and do not cover the pan. I suggest not to add the mango powder in the dish, as it already has the tangy flavor to it.

Okra pods, also known as bhindi, lady finger (God knows how many names...) is a cheaply found vegetable and a good source of vitamins and minerals and low in saturated fats and sodium. Okra was never my favorite vegetable but after eating this I'll never think that they are boring. This dish is such a hit at my house. It's been made twice already! I'm very sure, you guys will love this recipe. So do try it!!

Happy Sunday to you all! Have a beautiful one!

PANCH PHORAN OKRA

Preparation time : 10 minutes
Cooking time : 15 minutes
Serves : 4 people
Author : The Food Root

INGREDIENTS
400 grams - Okra
2 tablespoon - Oil
1 tablespoon - Panch Phoran, whole (fenugreek, nigella, cumin, black mustard and fennel in equal parts)
4-5 garlic cloves, finely chopped
2 medium tomatoes, chopped
2 green chillis, chopped
3/4 teaspoon - Cumin powder
1/4 teaspoon - Red chilli powder
3/4 teaspoon - Coriander powder
3/4 teaspoon - Salt or as per taste


METHOD
1. Wash and clean the okra with a dry cloth. Cut off an inch portion of it's two extremes and simply slit each piece vertically.

2. Heat 1 tablespoon of oil in a pan. Add okra and sauté it for 3-4 minutes on medium high heat and transfer it in a bowl and keep it aside.

3. In the same pan heat another tablespoon of oil and add panch phoran mix, allow it to crackle.

4. Add garlic cloves and fry until it turn golden brown, about 40-50 seconds.

5. Next, add chopped tomato and chopped green chillis, sauté it on medium high heat for 3-4 minutes.

6. Add spices - cumin powder, red chilli powder, coriander powder and salt to taste, stir it gently.

7. Now add the fried okra in the pan and toss it well. Cover the pan and cook for 4 minutes on medium heat.

8. Transfer the panch phoran okra to a serving bowl and serve it with roti, parantha or stuffed naan.

NOTES
1. Use okra, that's tender and fresh.

2. Wash and dry okra thoroughly before cutting the edges.

3. You can also prefer small proportion of fenugreek seeds in panchphoran blend as it is mildly bitter in taste.

4. Unlike other spice mixes, panch phoran is used whole seeds.

5. To give a crispy flavor to the okra, sauté it for 3-4 minutes on medium high heat (do not cover the pan).