Wheat Rava Dosa 🎥
Ingredients needed 🧾
How to make it 🔪
More dosa recipes
Recipe 📖
The basic dosa is a simple, no-fuss recipe. You soak the rice and lentils, then grind and ferment it overnight. Prepare thin crepes with that fermented batter and serve. Dosa is an extremely popular South Indian delicacy served mostly for breakfast or as a snack. It is served in Indian restaurants and is a popular type of street food in India. This type of dosa is more filling because of the stuffing. The potato stuffing recipe also differs from home to home. But whatever the recipe, masala dosa is DELICIOUS! This classic dish is a family favorite. We also order Masala Dosa whenever we see it on the menu of any restaurant. I have also been making it at home since forever! We enjoy this South Indian delicacy for breakfast, snacks, or even as lunch or dinner! Basically, we can eat Masala Dosai any time of the day! It’s not that they are a better choice than potatoes. In fact, both sweet and regular potatoes provide a good amount of fiber, vitamins, minerals, and energizing carbs. However, sweet potatoes have more fiber and are slightly lower on the glycemic index than white potatoes. Sweet Potato is very nutritious because it contains antioxidants, anti-inflammatory nutrients, and blood sugar-regulating nutrients. It’s good to add it to your diet. Plus, it is such an easy, hassle-free vegetable to cook with. It cooks easily and blends in with other ingredients smoothly. This sweet potato filling is truly a welcome change. It’s a great way to include this root vegetable into the diet of fussy eaters like me! I have started to enjoy cooking with sweet potatoes and have made Sweet Potato Masala Puri, and Puran Poli With Sweet Potato.
It’s vegan, gluten-free and healthyEasy to make and tastyVery satiatingGreat way to add sweet potatoes to the dietCan be served for breakfast or as a snack
Then I microwave it for 5 minutes. If I feel it’s still not fully cooked, I keep it for 30 seconds more. The way to check if sweet potato is done is to pierce it with a butter knife. If it goes in smoothly, it’s done. Else keep it for 30 seconds or a minute. Dosa Batter - You can use the traditional batter or use alternate batters like Quinoa Dosa batter, Wheat Rava Dosa batter, Rava Dosa batter, or Carrot Oats Dosa batter. If you don’t wish to make the batter at home, you can also use the ready batter available in Indian grocery stores. Just check if salt needs to be added before making. Herbs and spices - mustard seeds, urad dal, chana dal, curry leaves, cilantro, green chillies, turmeric powder, and ginger give the sweet potato mixture a nice flavor. Onions and garlic - They are optional. But I like the flavor so I always add them. You can totally skip adding these two ingredients. Besides these ingredients, you will also need a good quality skillet or tawa to make the dosa. I use this one and I absolutely love it. Cast iron tawa is also a great option. Chef tip - I like to keep my dosa pan separate and use it only when I make dosas. Secondly, cook the sweet potato ahead of time. Wash it and then prick it all over with a fork. Then microwave it for 5 minutes. Peel and mash it with a fork. Set it aside for now. Keep it aside for now. We also enjoy these stuffed pancakes/crepes for lunch and dinners! You can serve any side dish with this Indian Sweet Potato Masala Dosa recipe. Just one thing - you will need to make lots of it because these are addictive and delicious! No one is going to stop at one! In case you plan to make it ahead of time, keep the dosa and the stuffing separate. Heat before serving. Just remember, they will not be crispy but soft, yet tasty. Smear butter all over the exposed side of the dosa before adding the sweet potato mixture. You can also smear it with green chutney, thecha, or spicy Andhra chutney. The most obvious tip is that you can swap sweet potato with regular potato and make the traditional Masala Dosai. The rest of the recipe remains the same. You can prepare the sweet potato stuffing and the dosa batter ahead of time and store them in the fridge. Bring them to room temperature and then use them as needed. Make fresh masala dosai when needed. If you make and keep them, they will get soft and soggy. You can also serve the dosa and the stuffing separately. Like this recipe? Please show your love by leaving a 5-star 🌟🌟🌟🌟🌟rating below! You can also follow me on Facebook, Twitter, Instagram, and Pinterest to see more delicious vegetarian and vegan recipes and what I’m getting up to.
