Rava Dosa with Coconut Chutney

Ingredients

• 🍚1 cup fine semolina (rava)
• 🌾½ cup rice flour
• flour¼ cup all-purpose flour
• 🧅1 medium onion, finely chopped
• 🌶️1 green chili, minced
• 🫚1 inch ginger, grated
• 🥥¼ cup fresh coconut, grated (for chutney)
• 🥣2 tbsp roasted chana dal (for chutney)
• 🌰1 tsp mustard seeds
• 🌿10 curry leaves
• 🌻4 tbsp vegetable oil
• 🌱1 tsp cumin seeds
• 🖤½ tsp black peppercorns, crushed
• 🧂 salt, to taste
• 💧3 cups water
• 🍋½ lemon, juiced (for chutney)

Method

1. 1Combine semolina, rice flour, all-purpose flour, chopped onion, green chili, grated ginger, cumin seeds, crushed peppercorns, and salt in a large bowl. Gradually add water to form a very thin, watery batter, ensuring no lumps. Let it rest for 15-20 minutes.
2. 2For the chutney, blend grated coconut, roasted chana dal, a small piece of green chili (optional), salt, and lemon juice with a little water to a smooth paste. Adjust water to desired consistency.
3. 3Heat 1 tablespoon of oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves and a pinch of asafoetida (if using). Pour this tempering over the coconut chutney and mix well.
4. 4Heat a non-stick tawa or flat griddle over medium-high heat. Grease lightly with oil. Pour a ladleful of the rava dosa batter from the outer edge towards the center, covering the tawa in a circular motion to form a thin layer. Fill any gaps.
5. 5Drizzle a little oil around the edges and over the dosa. Cook until the bottom turns golden brown and crispy (about 2-3 minutes). You will see the edges lift up.
6. 6Carefully fold the dosa in half or roll it up. Transfer to a serving plate. Repeat with the remaining batter, stirring it each time before pouring as the semolina tends to settle.
7. 7Serve hot rava dosa immediately with the fresh coconut chutney.