Semolina Dosa Recipe – Potato Curry & Coconut Chutney

Last Updated on 2 months by Neha Deshmukh

Semolina Dosa Recipe – Potato Curry & Coconut Chutney

Introduction

Okay, let’s be real – dosa is comfort food. Crispy, golden, and endlessly versatile, it’s a staple in so many South Indian homes (and increasingly, in mine!). I first made this semolina dosa recipe years ago, trying to get that extra-crisp texture, and honestly, it’s been a family favorite ever since. This isn’t just a recipe; it’s a little slice of happiness, served with a flavorful potato curry and a vibrant coconut chutney. Let’s get cooking!

Why You’ll Love This Recipe

This semolina dosa recipe is a winner for a few reasons. First, the addition of semolina (rava) gives the dosas an incredible crispness that’s seriously addictive. Second, it’s surprisingly easy to make – even if you’re new to dosa making! And finally, the combination of the fluffy potato curry and the fresh coconut chutney is just… chef’s kiss. It’s a complete meal that’s satisfying, flavorful, and perfect for any occasion.

Ingredients

Here’s what you’ll need to make this delicious meal:

• ¾ cup semolina (rava)
• 2 tbsp rice flour
• ½ tsp salt
• 1 tsp cumin seeds
• 1 ½ cups water (for batter)
• 1 tbsp oil (for cooking dosas)
• 1 tbsp oil (for potato curry)
• 1 tsp cumin seeds (for potato curry)
• 2 medium potatoes, boiled and peeled
• 1 large onion, finely chopped
• ½ tsp chopped green chili
• 1 ½ cups water (for potato curry)
• ½ tsp red chili powder
• 1 tsp turmeric powder
• ¼ tsp salt (for potato curry)
• ¾ cup chopped fresh coconut
• ¼ cup cilantro leaves
• 1 tsp salt (for chutney)
• ½ serrano chili (adjust to taste)
• 1 garlic clove
• 1 stem curry leaves
• ¼ cup water (for chutney)

Ingredient Notes

Let’s talk ingredients! Semolina is the star here – it really does make a difference in the crispiness. You can use fine or coarse semolina, but fine will give you a smoother dosa. Traditionally, coconut oil is used for cooking dosas in South India, giving it a lovely aroma, but any neutral oil works well.

Now, about the chutney! Spice levels vary so much regionally. My grandmother always made hers quite fiery, while my aunt prefers a milder version. Feel free to adjust the serrano chili to your liking. And don’t skimp on the fresh cilantro and curry leaves – they add so much flavor!

Step-By-Step Instructions

1. Let’s start with the dosa batter: In a large bowl, combine the semolina, rice flour, salt, cumin seeds, and water. Give it a good stir until everything is well combined and you have a smooth batter. Let this rest for at least 30 minutes – this allows the semolina to absorb the water and develop that lovely texture.
2. While the batter rests, let’s make the potato curry: Heat the oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Then, add the chopped onion and green chili and sauté until the onion is golden brown.
3. Add the boiled and peeled potatoes, water, red chili powder, turmeric powder, and salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender and the water has mostly evaporated. Gently mash the potatoes with the back of a spoon – you want some texture, not a completely smooth mash. Set aside.
4. Now for the chutney: In a blender, combine the coconut, cilantro leaves, serrano chili, garlic clove, curry leaves, salt, and water. Blend until you have a smooth and vibrant chutney. Add a little more water if needed to reach your desired consistency.
5. Time to make the dosas! Heat a non-stick skillet or tawa over medium heat. Lightly grease it with oil. Pour a thin layer of the dosa batter onto the hot skillet, spreading it in a circular motion.
6. Drizzle a little oil around the edges. Cook until the edges of the dosa start to crisp up and turn golden brown. Flip the dosa and cook for another minute or so.
7. Assemble and enjoy! Place a spoonful of the potato curry in the center of the dosa, roll it up, and serve immediately with the coconut chutney.

Expert Tips

• Don’t overcrowd the pan when making dosas. Cook one at a time for the best results.
• If the batter is too thick, add a tablespoon or two of water. If it’s too thin, add a tablespoon of semolina.
• A well-seasoned cast iron skillet also works beautifully for making dosas.

Variations

• Masala Dosa: Add a pinch of asafoetida (hing) to the potato curry for a more authentic flavor.
• Rava Onion Dosa: Add finely chopped onions to the dosa batter for extra flavor and texture. My friend, Priya, swears by this!
• Sweet Dosa: Omit the salt and chili from the batter and add a tablespoon of sugar for a sweet version.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Confirmation

This recipe is gluten-free, as semolina and rice flour are naturally gluten-free grains.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce or omit the serrano chili in the chutney.
• Medium: Use ½ serrano chili in the chutney.
• Hot: Use 1-2 serrano chilies in the chutney, or add a pinch of cayenne pepper to the potato curry.

Festival Adaptations (Ganesh Chaturthi, South Indian New Year)

Dosas are often made during festivals like Ganesh Chaturthi and South Indian New Year. You can make a larger batch of the batter and curry to serve a crowd.

Serving Suggestions

Serve these dosas with a side of sambar (lentil-based vegetable stew) for a truly authentic South Indian experience. A dollop of yogurt also complements the flavors beautifully.

Storage Instructions

• Dosa Batter: The dosa batter can be stored in the refrigerator for up to 3 days.
• Potato Curry: The potato curry can be stored in the refrigerator for up to 2 days.
• Coconut Chutney: The coconut chutney is best enjoyed fresh, but can be stored in the refrigerator for up to 1 day.

FAQs

What is the best way to get the dosa crispy?

The semolina is key! Also, make sure your skillet is hot enough and lightly greased. Don’t be afraid to use a little extra oil.

Can I make the dosa batter ahead of time?

Yes, you can! In fact, letting the batter rest for a few hours (or even overnight) will improve the texture.

What kind of potatoes are best for the masala?

Yukon Gold or red potatoes work well because they hold their shape well during cooking.

Can I adjust the spice level in the chutney?

Absolutely! The amount of serrano chili is completely up to you. Start with a small amount and add more to taste.

How do I prevent the dosa from sticking to the pan?

Make sure your skillet is well-seasoned or non-stick. Also, use enough oil and ensure the skillet is hot enough before pouring the batter.