Rava Dosa

I was never a dosa person. If it was a qeema dosa maybe I might have tried it. But, my husband loves dosa and other south indian dishes. So, one day few months back I searched for ideas and made a complete dosa treat that includes special filling and even white coconut chutney.

First off dosa recipe:

Ingredients:

• 1/2 cup fine semolina (fine Sooji)
• 1/4 cup rice flour
• 1/4 cup all purpose flour (plain flour or maida)
• 1/2 teaspoon cumin seeds (zeera)
• 1/2 teaspoon salt adjust to taste
• Pinch of asafoetida (hing)
• 1 tablespoon chopped cilantro (hara dhania)
• 1 green chilly finely chopped
• Approx. 2 cups of water

Method

1. Mix all three flours including semolina, rice flour and all-purpose flour. Make a thin batter using little water at a time and avoiding any lumps. Batter should have pouring consistency like buttermilk.
2. Add all other ingredients to the batter including cumin seeds, salt, asafetida, cilantro and green chili. Mix it well. Let the batter stand for about 30 minutes.
3. Heat the skillet on medium high. To check if skillet is ready sprinkle few drops of water over skillet water should sizzle. Wipe the skillet with few drops of oil.
4. Pour the batter with ladle on the skillet in a circular motion starting from the periphery to the center. Keep pouring the batter till it covers the whole skillet.
5. Note: pour the batter on the skillet from about 3 to 4 inches height. Don’t try to spread the batter otherwise the characteristic and appearance of Rava Dosa will not come. Rava Dosa should have holes like swiss cheese or have lacy look.
6. Sprinkle 1 teaspoon of oil around dosa.
7. Cook Dosa over medium heat for about 2 minutes or until Dosa becomes golden brown. Then turn the Dosa using spatula.
8. Let Dosa cook for about 1 minute from other side. Dosa will be golden brown on one side and light color on other side.
9. Thin and crispy Rava Dosa is ready to serve.
   
   
   Coconut Chutney:
   •  Ingredients:
   •  
   • 1 cup coconut peeled and cut into small pieces
   • 2 tbsp chana dal
   • 1 cup of yogurt
   • 1/1.5 tbsp salt - adjust to taste
   • 2 green chillies cut into small pieces
   • 1/2 inch ginger
   • 1/2 cup water
   •  1 tsp lemon juice
   • 
     
   • For Seasoning:
   • 1 tsp oil
   • pinch of asafetida
   • 1/4 tsp black mustard seed
   • 2 red chilies broken in pieces
   • 6 to 8 curry leaves
   • 
     
   • Method:
   •  
   • Peel coconut and cut into small pieces so they are easier to blend.
   • Roast chana dal on medium heat until it is light brown in colour and has a roasted aroma. 
   • Coarsely grind chana dal in blender.
   • Add yogurt, green chilies and salt and continue to blend.
   • Befor removing from blender, taste chutney to adjust the salt and pepper. Use lemon juice to adjust the taste. Blend well.
   • 
     
   • Seasoning:
   •  
   • Heat oil in small pan, when hot, add black mustard seeds and wait till they crack.
   • Add asafetida, red chilies and curry leaves.
   • Pour the seasoning mixture over the chutney.
     
     
     
     
     
     
     
     
     Filling for Dosa- Masala:
   •  
   • 2 cups boiled pototoes coarsely mashed
   • 1 cup onion roughly chopped or sliced
   • 1 tsp grated ginger
   • 2 green chillies finely chopped
   • 1/4 tsp turmeric powder
   • 5 to 6 curry leaves, finely chopped
   • small bunch of coriander leavers, finely chopped
   • salt to taste
   • 
     
   • seasoning:
   • 1 tbsp oil
   • 1 tsp mustard seeds
   • 1 tsp urad dal
   • 1 tsp channa dal
   • 1/4 tsp asafoetida
   • 
     
   • Method:
   •  
   • Heat the oil in a heavy bottom pan- add mustard seeds, urad dal, channa dal and allow it to roast until lightly browned. Once browned, add the ginger, onions, curry leaves, green chillies, and asafoetida. Saute for a few minutes until the onions turn soft. At this stage add in the turmeric powder, salt and potatoes. Stir well until all the ingredients are well combined. Cover the pan and turn the heat to low and simmer for a few minutes. Once done, turn off the heat. The filling is ready.
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     Final Product- loved by my husband, my mom and my son
10.