Name: Spinach Rava Masala recipe by Sasmita Sahoo Samanta at BetterButter
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 3
Ingredients: For Dosa: Rava or semolina or sooji 1/2 cup; Rice flour 1/2 cup; Wheat flour 2 tablespoon; Curd 1 tablespoon; Spinach leaves 1/2 bunch; Ginger 1/4 inch; Cumin seed 1/2 teaspoon; Salt as per taste; Water As required; Oil to drizzle; For Stuffing : Potato (medium) 2 , boiled; Onion (small) 1 , chopped; Green chili 2; Turmeric powder 1/4 tsp; Mustard seed 1/8 teaspoon; Urad dal 1/2 teaspoon; Curry leaves 4-5 number; Oil 1 tablespoon; 4 tbsp Coriander leaves; Salt as per taste

Ingredients Serving: 3

For Dosa: Rava or semolina or sooji 1/2 cup
Rice flour 1/2 cup
Wheat flour 2 tablespoon
Curd 1 tablespoon
Spinach leaves 1/2 bunch
Ginger 1/4 inch
Cumin seed 1/2 teaspoon
Salt as per taste
Water As required
Oil to drizzle
For Stuffing : Potato (medium) 2 , boiled
Onion (small) 1 , chopped
Green chili 2
Turmeric powder 1/4 tsp
Mustard seed 1/8 teaspoon
Urad dal 1/2 teaspoon
Curry leaves 4-5 number
Oil 1 tablespoon
4 tbsp Coriander leaves
Salt as per taste

Instructions

Heat oil in a pan and splutter mustard seeds.
Add urad dal and stir for a minute. Add chopped onion, chopped green chilies, curry leaves and turmeric powder.
Saute for around 4 - 5 minutes. Add coarsely mashed potatoes, chopped coriander leaves, salt and mix well.
Allow the stuffing to cool to room temperature
In a mixing bowl, add sooji / semolina, wheat flour, rice flour, salt and mix well.
Add water and whisk well to form smooth lump free batter.Keep batter aside for 15 minutes.
Blanch Spinach leaves for 3-4 minutes in boiling water, cool the leaves and blend spinach with chopped ginger to smooth puree
Now add cumin seeds, spinach puree to the batter. Mix well
The batter should be very thin as of running consistency, otherwise add some more water to adjust the batter consistency.
Now heat a non-stick dosa pan on high flame.
First stir the batter in mixing bowl, take a ladle full of batter, pour here and there from about 3-4 inch height over the pan.
Do not spread the batter like normal dosa batter. Stir the batter well every time before pouring it on pan
Sprinkle 1/2 to 1 teaspoon of oil on top of the dosa and cook over medium flame till it turns golden.
Place the stuffing in the center of dosa and fold the sides to make a triangle shape or just fold one side to make a semi circle shape.
Serve these stuffed spinach rava dosa hot immediately with accompaniment as sambar or any preferable chutney or as it is !

Similar Recipes