20 Mins Instant Suji Masala Dosa with Aloo Bhaji & Chutney

Step 1: Prepare Suji Batter Powder

Take 1 cup coarse rava, 2 tbsp wheat flour, 3/4 tsp sugar, and 1 tsp salt in a mixer. Grind to a fine powder. Transfer the fine powder to a bowl.

Step 2: Mix Batter Ingredients

Add 1 cup curd to the powdered mixture and mix well. Then, add 1/2 cup water and whisk smooth, ensuring no lumps remain, until a smooth consistency is achieved.

Step 3: Rest the Batter

Cover the bowl and let the batter rest for 15 minutes to allow the semolina to soak and swell.

Step 4: Prepare Aloo Bhaji Tempering

Heat 2 tbsp oil in a pan. Add 1 tsp mustard, 1/2 tsp urad dal, 1/2 tsp chana dal, 1/2 tsp cumin, a pinch of hing, and a few curry leaves. Splutter the tempering until aromatic.

Step 5: Sauté Onions and Spices

Add 3 finely chopped chillies, 1 inch finely chopped ginger, and 1 sliced onion to the pan. Sauté on medium flame for about 2-3 minutes until the onion softens. Add 1/2 tsp turmeric and 1/2 tsp salt. Sauté on low flame for about 1-2 minutes until the spices are aromatic.

Step 6: Combine with Potatoes

Add 4 boiled and mashed potatoes to the pan, breaking them slightly. Mix well with the sautéed ingredients. Add 1/4 cup water and mix well again, mashing slightly to achieve a smooth texture for the Aloo Bhaji. Finally, add 2 tbsp finely chopped coriander and squeeze in half a lemon. Mix well. The Aloo Bhaji is now ready.

Step 7: Prepare Coconut Chutney

In a mixer, combine 1 cup grated coconut, 3 chillies, a few curry leaves, juice from half a lemon, 1/2 tsp salt, and 1/2 cup water. Blend until a smooth paste is formed. Transfer the smooth chutney to a serving bowl.

Step 8: Temper the Chutney

For the chutney tempering, heat 2 tsp oil in a small pan. Add 1 tsp mustard, 1/2 tsp urad dal, 1 dried red chilli, and a few curry leaves. Splutter the tempering. Pour the hot tempering over the prepared coconut chutney and mix gently. The chutney is now ready to serve.

Step 9: Cook Suji Masala Dosa

After the 15-minute resting period, check the dosa batter. It should be soaked well and have a smooth consistency. Give it a good mix. Heat a tawa (griddle) until hot, then sprinkle water and wipe it off with a cloth to cool the tawa slightly. Pour 2 ladlefuls of dosa batter onto the tawa and spread it thinly in a circular motion. Spread 1 tsp oil evenly over the dosa. Cook on medium flame until the dosa turns golden brown and crispy. Place a portion of the prepared Aloo Bhaji in the center of the dosa. Scrape the sides of the dosa with a spatula and carefully fold it over. Serve the hot Suji Masala Dosa immediately with the prepared Coconut Chutney.

• Ensure the rava is ground to a fine powder for a smooth batter.

• Adjust the amount of water in the dosa batter to achieve the right consistency for thin, crispy dosas.

• Wipe the tawa with water and a cloth between each dosa to maintain optimal temperature for spreading.

• Mash the aloo bhaji slightly to get a smooth texture that spreads easily in the dosa.

• For a spicier dosa, increase the amount of green chilies in both the aloo bhaji and chutney.

• Add grated carrots or peas to the aloo bhaji for extra vegetables.

• Serve with tomato chutney or sambar for additional flavor options.