South Indian Breakfast Platter: Masala Dosa, Green Dosa & Rava Idli
Recipe by Sachin's Kitchen
Ingredients
For Dosa Batter (Pre-made)
- 4 cupsFermented Dosa Batter
For Potato Masala Filling
- 4 medium, boiled and mashedPotatoes
- 1 large, finely choppedOnion
- 2-3, slit (adjust to taste)Green Chilies
- 1 sprigCurry Leaves
- 1 tspMustard Seeds
- 1/2 tspTurmeric Powder
- To tasteSalt
- 2 tbspOil
For Green Dosa Batter
- 2 cupsFermented Dosa Batter
- 1/2 cup (blended fresh spinach/coriander with a little water)Spinach/Coriander Paste
- 1-2 (optional, for extra spice)Green Chilies
For Rava Idli Batter
- 1 cupSemolina (Rava)
- 1 cupYogurt
- 1/2 cup (or as needed)Water
- 1/4 cup, gratedCarrots
- 1, finely choppedGreen Chilies
- 1/2 tspMustard Seeds
- 1 sprig, choppedCurry Leaves
- 1/4 cup, brokenCashews
- To tasteSalt
- 1 tspEno Fruit Salt (or baking soda)
- 1 tbsp (for tempering)Oil
For Serving
- As needed (e.g., coconut chutney or coriander chutney)Green Chutney
Step-by-Step Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 8.Fold and Serve Dosa
Fold the dosa in half or roll it up. Remove from the tawa and place on a serving plate.
- 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.
- 10.Assemble Platter
Arrange the white masala dosa, green dosa, white idlis, and Rava idlis on a plate. Serve immediately with green chutney.
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