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Rava Dosa with Coconut Chutney!

Weekends are meant for royal family breakfast. With the senior most to the junior most, all sitting around a dining table and sharing a happy laugh together with a cup of hot tea and sumptuous breakfast. My love for rava dosa grew immensely not just because of it's taste, but also it is a source of bonding with my dad and brother. After the Sunday mass, we go to a hotel and have our royal breakfast. But now during the lockdown, hotels are not an easy access, hence make at home trend started, and I decided to make this yummy dish on my stove top.

Here goes the recipe,

For Rava Dosa:

  • 1/2 cup suji rava
  • 1/2 cup rice flour
  • 1/4 cup oats (you can use wheat flour too)
  • 1 small onion finely chopped
  • 2 green chillies finely chopped (Avoid if you have toddlers)
  • 1 sprig curry leaves finely chopped
  • 1/4 cup coriander leaves finely chopped
  • 1 tablespoon curd
  • 1/3 teaspoon cumin seeds
  • Salt to taste
To make Batter and Dosa:
  • Rava dosa is known for it's crisp taste, hence batter has to be runny. Get all the above ingredients together in a bowl and add 2 cups of water. stir well to get rid of lumps. Check for salt. Keep aside for 20-30 minutes.
  • Check the consistency of the batter. If you find it thick adjust with little water. You will know when you see it.
  • Now heat a pan, grease it with oil. You can grease it with help of a thin cloth or piece of an onion. Just dip it in the oil and move it all over the pan. 
  • With the help of a ladle pour the batter all over the pan. Remember always medium flame for rava dosa. Extremely hot pan will ruin the texture of the dosa.
  • Fry until it is browned and crispy. Not over fry it. Serve it hot with coconut chutney and hot masala tea.
For Coconut Chutney:
  • 1/2 cup coconut
  • 2 green chillies (adjust according to your spice taste)
  • 1 tablespoon roasted channa dal
  • 1 inch ginger
  • Marble sized tamarind ball
  • Salt to taste
Chutney Tempering:
  • 1/2 teaspoon mustard seeds
  • 1 dried red chilli
  • Few curry leaves
  • 1.5 tablespoon coconut oil
To make Chutney:
  • In a small mixer jar put in coconut, green chillies. channa dal. ginger, tamarind and salt. Grind it with necessary amount of water. Do not add to much water, as you would not like a runny chutney.
  • For tempering heat oil, add mustard seeds, let it splutter, add dried red chilli and curry leaves.
  • Once they splutter add it to the chutney. Give it a mix and enjoy the dosa with this yummy chutney.
                                                               
Do try it out and drop your reviews below

Note:
  • Allowing the batter to rest for some time is very necessary for the rava to absorb the moisture, and for the dosa to get the necessary texture.
  • Do not over heat the pan before pouring the batter as the dosa will not spread evenly, thus ruining the crispy texture of the dosa. 
  • Always check the heat by sprikling a few drops of batter on pan. If it splutters then you are ready to add the batter to it.
  • Flame always on medium. You will not enjoy a scrambled dosa.

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