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)|
|Onion||1 Medium, finley chopped|
|Green chillies||3 , finely chopped|
|Chopped cilantro||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).