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Rava Dosa And Chutney

Ingredients
  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)
Directions

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: 
Easy
Cuisine: 
Indian
Course: 
Breakfast
Taste: 
Savory
Restriction: 
Vegetarian
Interest: 
Everyday, Healthy, Quick
Preparation Time: 
5 Minutes
Cook Time: 
2 Minutes
Ready In: 
7 Minutes
Servings: 
4

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6 Comments

shantihhh's picture
Sarita! WONDERFUL recipe. YUM love dosa of all types. My mum has two girls from Bangalore (actually Bangalore & Kerela) staying with her for 2 months and they made masala dosa recently which mum loves. Last night they made sambhar and idli. I had suggested they use her egg poacher which worked perfectly. Mum was confused by the "tough celery"-ie drumstick VBG-she is 84 and had never eaten this. Shanti/Mary-Anne
Sarita.Bhandarkar's picture
Thank you very much Shanti. I love drumstick. That gives a nice fragrance to sambar. But I have also not seen fresh drumsticks after coming here. I don't prefer using frozen one.
Lakshmi Pillay's picture
Thanks sunita for this delicious recipe. could u pls include more recipes in veg snacks?
Lakshmi Pillay's picture
Thanks sunita for this delicious recipe. could u pls include more recipes in veg snacks?
Sarita.Bhandarkar's picture
Thanks for the comments Laxmi. I'll surely upload more veg snacks recipes in the near future...
Shaker's picture
Your dosa looks yummy. What kind of frying pan do you use? I have an electric non-stick frying pan. I am hesitant to spread oil using the back of a spoon and use a spray mist bottle called Misto. How much oil do you use per dosa?