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Rava Dosa and Chutney

  Rice flour 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Rava 3⁄4 Cup (12 tbs) (Can use fine rava or coarse rava or 1/2 cup fine rava and 1/4 cup coarse rava)
  Salt To Taste
  Onion 1 Medium, finley chopped
  Green chillies 3 , finely chopped
  Chopped cilantro 1 Tablespoon
  Jeera 1⁄2 Teaspoon
  Oil 1 Tablespoon
  Grated coconut/Frozen grated coconut 1 Cup (16 tbs) (fresh - for Chutney)
  Fried red chilli 1 (for Chutney)
  Green chilli 1 (for Chutney)
  Ginger 1⁄2 Inch (for Chutney)
  Tamarind paste 1⁄4 Teaspoon (Less than 1/4 tsp - for Chutney)
  Oil 1 Tablespoon (for Chutney)
  Mustard seeds 1⁄4 Teaspoon (for Chutney)
  Curry leaves 4 (for Chutney)
  Salt To Taste (for Chutney)
  Warm water 1 Tablespoon (Adjust quantity of water as needed - for Chutney)

Mix rice flour, maida and rava with salt. Add enough water to make a thick batter without forming lumps.
Add chopped onion, cilantro and green chillies, add more water and make a thin batter of buttermilk consistency.
Heat oil in a pan and add cumin seeds. Fry for about 10 seconds till nice aroma comes out. Pour it over the dosa batter and mix well.
Heat a pan. Pour a laddle full of batter in a circular motion and make the dosas. Add very little oil and fry till golden.
Turn over and fry for another minute.
Serve hot with chutney.

Method of making chutney:

Combine coconut, green chilli, red chilli, ginger, and tamarind paste and salt in a mixer and grind to a smooth paste by adding enough water.
Heat oil in a pan and add mustard seeds. When they splutter, add curry leaves. Pour this over the ground paste and mix well.
Serve with dosa. (This chutney goes well with any dosa).

Recipe Summary

Difficulty Level: 
Everyday, Healthy, Quick
Preparation Time: 
5 Minutes
Cook Time: 
2 Minutes
Ready In: 
7 Minutes

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Rava Dosa And Chutney Recipe