Minty Fried Potatoes Rawa Dosa recipe (आलु पुदीना रवा डोसा)

A Match Made in Heaven: Minty Fried Potato Rawa Dosa – A Delicious Tiffin Treat

Traveling by train in India often involves carefully curated tiffin boxes packed with delicious and portable meals. But sometimes, we crave something a little different, a dish that breaks away from the usual routine. This recipe for Minty Fried Potato Rawa Dosa is born out of that very desire – a unique and flavorful combination that’s perfect for a satisfying lunch or a delightful afternoon snack.

The inspiration for this recipe struck on a Sunday evening, amidst the vibrant sights and smells of a bustling vegetable market. Fresh potatoes and fragrant mint leaves called out for a culinary adventure. The result? A symphony of textures and flavors, where crispy rawa dosas meet the vibrant tang of mint-infused potatoes.

More Than Just a Dosa:

This recipe goes beyond the standard potato filling for dosas. The minty twist adds a refreshing element, while the use of chaat masala and dry mango powder introduces a delightful complexity. The potatoes are fried until crisp, creating a delightful contrast with the soft and slightly chewy texture of the rawa dosa.

The Beauty of Rawa Dosa:

Rawa dosa, also known as semolina dosa, is a popular South Indian crepe made with semolina (rawa) instead of fermented rice and lentil batter. This substitution makes it a quicker and easier option, perfect for busy weeknights or when you’re short on time. The rawa dosa itself is light and flavorful, providing the perfect base for the exciting potato filling.

A One-Dish Wonder:

The beauty of this Minty Fried Potato Rawa Dosa lies in its versatility. It can be enjoyed as a complete meal on its own, served alongside a dollop of chutney or sambar for an extra layer of flavor. It’s also a great option for packing in your tiffin box – the dosas hold their shape well and the potatoes maintain their crispness, ensuring a satisfying lunch even hours later.

Other recipes you can consider:

1. Faraali Dosa recipe
2. Semolina bread triangle
3. Hyderabad tiffin center phalli chutney

So, the next time you’re looking for a quick and delicious tiffin option, or simply crave a unique twist on the classic dosa, give this Minty Fried Potato Rawa Dosa a try. It’s a testament to the magic that happens when simple ingredients and a touch of creativity come together!

Minty Fried Potato Rawa Dosa Recipe

This recipe is a fantastic way to elevate your tiffin box or lunch routine. Packed with flavor and texture, it combines crispy rawa dosas filled with a vibrant minty potato curry.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Breakfast, Dinner, Main Course

Cuisine Indian

Servings 6 dosas

Ingredients

  

For the Minty Fried Potatoes:

• 3-4 medium potatoes
• 1/2 cup chopped mint leaves
• 1 tsp cumin seeds
• 1/2 tsp red chili powder
• Pinch of asafoetida
• 1 tsp dry mango powder amchur
• 1 tsp chaat masala
• Salt to taste
• Oil for frying

For the Rawa Dosa:

• 1 cup semolina rava
• 1 cup all-purpose flour maida
• 1/2 cup rice flour
• 1 medium finely chopped onion
• 1/2 cup chopped fresh coriander
• Salt to taste
• Oil for cooking

Instructions

 

Prepare the Minty Fried Potatoes:

• Cut the potatoes into diamond shapes or 1-inch pieces. Deep fry them in hot oil until golden brown and crispy.
  3-4 medium potatoes, Oil for frying
• Heat a separate pan with 1 tablespoon of oil. Add cumin seeds and let them crackle. Then, add asafoetida (hing) and red chili powder.
  1 tsp cumin seeds, Pinch of asafoetida, Oil for cooking, 1/2 tsp red chili powder
• Immediately add the chopped mint leaves and saute for just a second or two – overcooking can diminish the flavor and color of the mint.
  1/2 cup chopped mint leaves
• Add the fried potatoes, salt, chaat masala, and dry mango powder. Toss to coat and set aside.
  3-4 medium potatoes, 1 tsp chaat masala, Salt to taste, 1 tsp dry mango powder

Make the Rawa Dosa Batter:

• In a large bowl, combine the semolina, all-purpose flour, rice flour, chopped onion, coriander, and salt.
  1 cup semolina, 1 cup all-purpose flour, 1/2 cup rice flour, 1 medium finely chopped onion, 1/2 cup chopped fresh coriander, Salt to taste
• Gradually add water, whisking constantly, until you achieve a semi-thick batter consistency.

Cook the Dosas:

• Heat a flat griddle or non-stick pan over medium heat. Add a drizzle of oil to coat the surface.
  Oil for cooking
• Pour a ladleful of batter onto the pan and spread it into a thin circle, creating a dosa shape.
• Cook for a minute or two, until the edges start to brown and the bottom is slightly cooked.

Assemble and Serve:

• Once the dosa is cooked on the bottom, flip it over and cook for another 30 seconds.
• Spoon a generous amount of the Minty Fried Potato mixture onto the center of the dosa.
• Fold the dosa in half or roll it up, depending on your preference.
• Serve hot with your favorite chutney or sambar for an extra flavor boost.