Recipes

Rava Dosa with Coconut Chutney

Rava Dosa with Coconut Chutney Vijaya Selvaraju's (CTV)

 

DifficultyPortionsPrep timeCook time
Intermediary2-430 minutes50 minutes

Ingredients

  • For the rava dosa
  • 1/2 cup rice flour
  • 1/2 cup semolina (aka rava/sooji)
  • 1/4 cup all purpose flour
  • 1 tsp kosher salt
  • 1 tsp cumin Seeds
  • 1/2 cup finely chopped red onions
  • 1/4 cup chopped fresh coriander
  • 1/2 tbsp finely minced ginger
  • 1 tsp crushed black peppercorns
  • 2 cups buttermilk
  • 1 cup water
  • 3 tbsp ghee
  • 3 tbsp canola oil
  • For the coconut yogurt chutney
  • 1 cup fresh grated coconut
  • ¼ cup raw cashews
  • 2 slices ginger
  • 1 Thai green chili
  • ¾ cup warm water
  • Kosher salt to taste
  • ¼ cup balkan style yogurt
  • 2 tbsp canola oil
  • 1 tsp mustard seeds
  • 1 tsp urad daal
  • 1 tbsp curry leaves

Directions

  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. Rest for 20 minutes.
  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 pour to cover the surface of the pan, creating a lacy pattern. Little pockets/holes on the surface of the dosa are okay.
  6. Let the dosa set for 1.5 minutes, then drizzle about 1 tbsp of ghee/oil around the perimeter and towards the middle of the dosa. When visibly crisp and browned, use a spatula to gently release the dosa from the pan and flip over. Cook for one minute on the other side.
  7. Transfer to a plate.
  8. To prepare the Coconut Yogurt Chutney, add fresh 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 the yogurt.
  9. Heat a small frying pan on medium-high and add the canola oil. Once hot, add the 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.
  10. Serve the hot crispy rava dosas with the coconut chutney. Enjoy!