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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
Cook Time 25 minutes
Total Time 35 minutes
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.