Rava Dosa & Coconut Chutney - a quick picker-upper!

On days I am feeling bah for no reason at all, I turn to food that makes me feels good. Here's one that never fails to please - Rava Dosa & Coconut chutney!

Rava Dosa Ingredients -

·         Rice flour-1 cup

·         Semolina/Rava/ Sooji- 1 cup

·         All-purpose flour or Maida- ¼ cup

·         Salt to taste

·         Onion- ½ cup chopped finely

·         Green chillies -  3 or 4 finely chopped

Seasoning:

·         Mustard seeds- ½ tsp

·         Cumin/Jeera seeds – ½ tsp

·         Curry leaves- a few

·         Oil – a couple of tbsp. Use Idhayam brand sesame oil for authentic South Indian flavor.

In a bowl, mix rice flour, maida and rava and add water and salt to it. The batter should be-

·         Free of lumps

·         Watery & thin – you need to be able to pour it.

Heat 1 tsp of oil in a pan and add Mustard seeds, Cumin seeds, and curry leaves. Add this seasoning, and chopped green chillies & onions to the batter. Mix well.

Heat a non stick or iron griddle/tava – this should be very hot. Take a ladleful of batter, and pour on the griddle starting from the outer edge and finishing off in the middle. It’s okay to have gaps.

Drizzle ½ tsp of oil on the edges. When the dosa browns turn it over, and cook for a few minutes.

Serve hot with sambar/coconut chuntney.

If the batter becomes thick after making few dosas add water to it -  a little at a time. Don’t forget to check for salt.  

Coconut chutney –

Ingredients –

·         Frozen grated coconut – thawed – 1 cup

·         Shallot – 1 chopped 

·         Ginger – 1 inch piece - chopped

·         Cilantro – ¼ cup -  chopped

·         Green chillies – 5 -  chopped

·         Salt to taste

Seasoning

·         Mustard seeds – ½ tsp

·         Black gram (urad dal) – ½ tsp

·         Asafoetida powder/Hing – 1 pinch

·         Curry leaves – a few

·         Dry red chillies – 2 halved

·         Oil – 1 tbsp

Grind the coconut, chopped shallot, green chillies, coriander leaves, ginger, and salt to a fine paste using very little water.

Pour the chutney into the serving bowl and adjust the consistency with water, if needed.

Season with ingredients under the “seasoning” section – Heat oil in a pan. Add the mustard seeds. Once they splutter, add the urad dal, red chillies, curry leaves and asafoetida powder. Stir till the urad dal turns red and pour it over the chutney.

Enjoy!