Quick and easy traditional rava dosa with healthy kale and served with sweet and spicy Asian sweet potato masala.
Not your everyday dosa folks!
For all those who are not familiar with dosas, they are very thin crepes made with a fermented batter by grinding rice and lentils together.The batter is ground for a long time in a wet grinder and then allowed to ferment overnight. It is a long process indeed!
Dosas are generally eaten for breakfast with chutney and sambar. A popular variant is served with spicy mashed potatoes rolled inside them and are called MASALA DOSA, where masala refers to the spicy potato masala.
For those of us who simply don’t have the time or a wet grinder to make the dosa batter, rava dosa comes to the rescue. They are an almost instant dosa made with rava, rice flour, all purpose flour and some seasonings, then cooked generally with minced onion. They are wonderfully crisp and should be enjoyed hot. The main difference in making a rava dosa is the method of cooking. Traditional dosa batter is poured on a hot pan and spread around with a ladle to make a thin crepe. But, a rava dosa is evenly poured around on a hot pan to make a thin and even crepe. It CANNOT be spread like the traditional dosa.
Rava or sooji is the Indian version of semolina and is used to make dosa, idly, halwa and upma. Rava is a must have in every Indian pantry. It can be found in all Indian grocery stores and online.
Now, switching over to the sweet potato masala,
Asian or Japanese sweet potatoes have a white flesh and pink skin. They are just as sweet (may be a touch more) as the American sweet potato but a little firmer. They can found in abundance this time of the year in all farmers markets, Asian grocery stores and well stocked super markets.
Now, let us get to the process….
to make sweet potato masala—-
—-splutter mustard and cumin seeds in oil
—-saute onion, jalapeno, curry leaves and ginger
—-add sweet potatoes, turmeric and water, cook until tender
—mash lightly and stir in cilantro
to make kale rava dosa—-
—-stir together all batter ingredients and set aside for 30 minutes (batter will be very watery)
—-sprinkle chopped kale in a hot greased pan, (whisk batter before making each dosa) slowly pour 1/2 cup batter all over pan to make a 10-inch circle. Pour 1/2 tablespoon oil all over the dosa, cook until golden and crisp and turn over cook again.
Serve hot with sweet potato masala!
-before making each dosa, pour 1/2 teaspoon oil in the hot pan and spread around with a paper towel
-whisk or stir batter before making each dosa
-The pan needs to be moderately hot throughout. If the pan is very hot then the dosas will brown faster before getting crisp. If the pan is not hot enough then the dosas might not get the lacey texture.
-dosas are wonderfully crisp and delicious when hot.
-regular sweet potatoes can be substituted for Asian sweet potatoes
Crispy Kale Rava Dosa with Asian Sweet Potato Masala
Asian sweet potato masala
3 tablepoons vegetable oil
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1 medium red onion, finely chopped
1 jalapeno pepper, thinly sliced
10 curry leaves (optional)
2 teaspoons chopped ginger
2 Asian sweet potatoes, 1 1/2 pounds, peel and chop into 1/2-inch thick cubes
1/2 teaspoon turmeric powder
1 teaspoon salt
1 cup water
1/2 cup chopped cilantro
Kale rava dosa
1/2 cup coarse rava or sooji or semolina
1/2 cup rice flour
1/4 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon cumin seeds
3 cups water
2 cups chopped kale (approximately)
5 tablepoons vegetable oil (approximately)
To make Asian sweet potato masala,
Heat vegetable oil in medium non-stick pan. Add mustard and cumin seeds, let splutter. Add onion, jalapeno, curry leaves and ginger, saute until onions gets translucent. Add sweet potatoes, turmeric powder, salt and water, cover pan, and cook over medium heat until potatoes are fork tender.
Uncover and let any remaining water dry. Take pan off heat, mash coarsely with a potato masher and stir in cilantro.
To make kale rava dosa,
Whisk together rava, rice flour, all purpose flour, salt, sugar, cumin seeds and water together in a medium bowl. Let stand at rom temperature for 30 minutes before making dosas.
Heat a large non-stick skillet over medium-high heat. Add about 1/2 teaspoon oil and spread all around with a folded paper towel. Evenly sprinkle about 1/4 cup chopped kale all over the pan. (Whisk batter before making each dosa) Slowly pour 1/2 cup batter evenly over the kale to make about 10-inch thin dosa (it is very traditional for rava dosa to have small holes all over). Fill in any large holes with batter. Pour about 1/2 tablespoon oil evenly over the dosa. Let dosa cook over medium-high heat for about 3-4 minutes, until light brown and crisp on the bottom. Turn dosa over and continue to cook for additional 1-2 minutes.
Serve hot with sweet potato masala and/or sambar.
Repeat process to make remaining dosas (refer notes). You might need to stir in a touch more water if the batter gets thicker for the last couple of dosas.
Makes 6 x 10-inch dosas