Blogging Marathon# 34: Week 2/ Day 2
Theme: Instant Idlis/ Dosas
Dish: Instant Rava Dosa with Brown Rice flour
For Day 2 of BM# 34, I have instant Rava dosa. I love Rava dosa and order it once in a while when we are at an Indian restaurant. There is a fast food place here in New Jersey that serves amazing rava dosa. But I don’t usually make them at home because of all the refined flour/ rawa used.
I have a healthier version of rawa dosa coming up tomorrow, but for now here’s everyone’s favorite regular rava dosa recipe.
Rava Dosa with Onion Chutney
For the Dosa:
- 1 cup Rice flour (I used brown rice flour)
- 1 cup Sooji (Semolina)
- 1 cup All-purpose flour
- 1 cup Yogurt - whisked (sour yogurt preferred)
- 2 tsp Cumin seeds
- 2 chilies Green - finely chopped
- 2 tbsps Cilantro leaves - finely chopped
- to taste Salt
- 2 Onions - medium, chopped
- 1 tbsp Tamarind paste
- 4 ~ 5 chilies Dry red
- 1 clove Garlic
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
To make Dosa:
- In a medium size mixing bowl, combine rice flour, sooji and all-purpose flour. Add yogurt and salt. Mix well making sure that there are no lumps. Set aside for at least 30 minutes.
- When ready to make dosas, mix cumin seeds, green chilies and chopped cilantro in the batter.
- Heat a tawa or griddle on medium-high flame. Pour batter using a ladle from about 3"-4" above the tawa in a circular motion from outside to the center. Don't spread the batter.
- Pour 1~2tsp oil on the batter and cook until golden brown and crispy, about 3~4 minutes per side.
To make Onion Chutney:
- Grind onions, tamarind paste, dry red chilies, salt and the garlic into a coarse paste.
- Heat 1tbsp oil in a pan, add mustard and cumin seeds and once the seeds start to splutter, add the ground paste. Cook on medium flame stirring frequently until the raw smell of onions goes away, about 8~10 minutes.
- Serve with idli, dosa, upma or even with plain rice.