South Indian Breakfast Platter: Masala Dosa, Green Dosa & Rava Idli

Step 1: Prepare Potato Masala Filling

Heat 2 tbsp oil in a pan. Add 1 tsp mustard seeds and let them splutter. Add 1 large chopped onion, 2-3 slit green chilies, and 1 sprig curry leaves. Sauté until onions are translucent, about 3-5 minutes. Add 1/2 tsp turmeric powder and 4 boiled and mashed potatoes. Mix well and cook for another 3-5 minutes until heated through and flavors combine. Set aside.

Step 2: Prepare Rava Idli Batter

In a bowl, combine 1 cup semolina, 1 cup yogurt, and 1/2 cup water (or as needed to form a thick batter). Add 1/4 cup grated carrots, 1 finely chopped green chili, 1/2 tsp mustard seeds, 1 sprig chopped curry leaves, and salt to taste. Mix well. Just before steaming, add 1 tsp Eno fruit salt (or baking soda) and mix gently.

Step 3: Prepare Green Dosa Batter

In a separate bowl, combine 2 cups fermented dosa batter with 1/2 cup spinach/coriander paste (blended fresh spinach/coriander with a little water) and 1-2 green chilies (optional). Mix well until uniformly green.

Step 4: Prepare Idli Molds

Grease idli molds with a little oil. For Rava Idli, place a few cashew pieces in the center of each mold.

Step 5: Steam Idlis

Pour the prepared Rava Idli batter into the molds. For white idlis, pour white dosa batter into separate molds. Place the molds in an idli steamer with boiling water. Steam for 10-12 minutes or until a knife inserted comes out clean. Carefully remove the idlis from the molds.

Step 6: Cook White Masala Dosa

Heat a dosa tawa (griddle) over medium-high heat. Lightly grease it with oil. Pour a ladleful of white dosa batter onto the center of the tawa and quickly spread it outwards in a circular motion to form a thin circle.

Step 7: Add Masala to Dosa

Drizzle a little oil around the edges and cook until the dosa turns golden brown and crispy. Sprinkle a yellow dosa masala powder (e.g., idli podi or a mix of spices) over the dosa. Place a spoonful of the potato masala filling in the center.

Step 8: Fold and Serve Dosa

Fold the dosa in half or roll it up. Remove from the tawa and place on a serving plate.

Step 9: Cook Green Dosa

Repeat step 6 with the green dosa batter. Cook until golden brown and crispy, then flip or fold. Remove and serve.

Step 10: Assemble Platter

Arrange the white masala dosa, green dosa, white idlis, and Rava idlis on a plate. Serve immediately with green chutney.

• Ensure the tawa (griddle) is hot before pouring dosa batter for a crispy texture.

• Spread the dosa batter quickly and evenly for a thin, uniform dosa.

• Adjust spice levels in the potato masala and green dosa batter to your preference.

• For fluffy idlis, ensure the batter is well-fermented. If using instant Rava Idli, add Eno fruit salt just before steaming.

• Use different vegetable fillings for dosa, such as paneer or mixed vegetables.

• Experiment with various chutneys like tomato chutney or peanut chutney.

• For a healthier option, use brown rice dosa batter.