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.
YIELDS
4
TO
5
Ingredients
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
Directions
Rava Dosa
- To a large bowl, add rice flour, semolina, all-purpose flour, and kosher salt. Mix until well combined.
- Then add cumin seeds, red onions, coriander, ginger, and black peppercorns. Mix to coat in flour.
- Add buttermilk and water, and whisk to create a thin batter.
- In a small bowl, mix together ghee and canola oil.
- 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.
- 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.
- Transfer to a plate.
Coconut Yogurt Chutney
- 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
- 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.
- Serve hot, crispy rava dosas with the coconut yogurt chutney. Enjoy!
