CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Rava Dosa with Coconut Yogurt Chutney

Make a popular South Indian breakfast at home! Rava dosa is a thin, crisp fried crepe made with semolina, rice flour, spices and ghee. 



Rava Dosa

  • 1/2 cup rice flour
  • 1/2 cup semolina (aka rava/sooji)
  • 1/4 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon cumin seeds
  • 1/2 cup finely chopped red onions
  • 1/4 cup chopped fresh coriander
  • 1/2 tablespoon finely minced ginger
  • 1 teaspoon crushed black peppercorns
  • 2 cups local Ontario buttermilk
  • 1 cup water
  • 3 tablespoons ghee

Coconut Yogurt Chutney

  • 1 cup fresh grated coconut
  • 1/4 cup raw cashews
  • 2 slices ginger
  • 1 Thai green chili
  • 3/4 cup warm water
  • Kosher salt, to taste
  • 1/4 cup balkan style local Ontario yogurt
  • 2 tablespoons canola oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad daal
  • 1 tablespoon curry leaves


Rava Dosa

  1. To a large bowl, add rice flour, semolina, all-purpose flour, and kosher salt. Mix until well combined.
  2. Then add cumin seeds, red onions, coriander, ginger, and black peppercorns. Mix to coat in flour.
  3. Add buttermilk and water, and whisk to create a thin batter.
  4. In a small bowl, mix together ghee and canola oil.
  5. Heat a large frying pan on medium-high heat and lightly grease with ghee/oil mixture. Once hot, scoop ladlefuls of the rava dosa batter and splash onto the pan from a height to create a lacy pattern. Keep splashing until the majority of the pan is filled. Little pockets/holes throughout the dosa are okay.
  6. Allow the dosa to set for one and a half minutes, then drizzle ghee/oil around the perimeter and towards the middle of the dosa where pockets exist. When visibly crisp and browned, use a spatula to release the dosa from the pan and flip over gently. Cook for one minute on the other side.
  7. Transfer to a plate.

Coconut Yogurt Chutney

  1. Add freshly grated coconut, cashews, ginger and water to a blender, and season with kosher salt to taste. Blend until smooth. Transfer to a bowl, and mix in yogurt.

Cook and Serve 

  1. Heat a small frying pan on medium-high and add canola oil. Once hot, add mustard seeds and let them pop for a few seconds. Then add the urad daal and toast until golden. Lastly, tear in the curry leaves and immediately pour the hot spiced oil over the chutney. Stir to combine.
  2. Serve hot, crispy rava dosas with the coconut yogurt chutney. Enjoy!

Follow Vijaya Selvaraju:

You might like

View All Recipes
Indian curry Indian curry
100K curry chicken 100K curry chicken
Tandoori prawns Tandoori prawns
Pav bhaji Pav bhaji
Fish korma Fish korma