Easy Rava Dosa with Onion Chutney
Rava dosa and onion chutney is a classic South Indian breakfast. Crispy, lacy dosa with spicy chutney is an amazing combo. A must try recipe!
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Ingredients
For the Dosa:
- ½ cup All purpose flour
- ½ cup Brown Rice flour
- ½ cup Fine Sooji or Semolina flour
- ½ cup Yogurt, whisked
- 2 cups Water, plus more if needed
- 1½ teaspoons Cumin seeds
- 1 Small Onion, finely chopped
- 2 Green chilies, finely chopped
- 2 tablespoons Cilantro leaves, finely chopped
- To taste Salt
- As needed Canola or Vegetable Oil, to make dosa
Onion Chutney:
- 2 Medium Onions, chopped
- 1 tablespoon Tamarind paste
- 3~4 Dry red chilies*
- 1 Garlic clove
- 2 tablespoons Oil
- ½ teaspoon Mustard seeds
- ½ tsp Cumin seeds
Instructions
To make Dosa:
- In a medium size mixing bowl, combine all purpose flour, rice flour, sooji, and salt. Add yogurt and 1 cup of water. Mix well making sure that there are no lumps. The mixture will be thick at this point. Cover and set aside for at least 30 minutes.
- When ready to make dosa, stir in the remaining 1 cup of water and whisk well. Add cumin seeds, chopped onions, green chilies and cilantro into the batter. The batter should have a thin buttermilk consistency. Add more water if needed.
- Heat a tawa or griddle on medium-high flame until very hot. 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 1~2 teaspoons oil on the dosa and cook until golden brown and crispy, about 3 minutes. When the bottom is golden brown and crispy, gently flip and cook on the other side for about 2 minutes. Remove from the griddle and serve hot. Repeat with the remaining batter.
To make Onion Chutney:
- Combine onion, tamarind paste, dry red chilies, salt and garlic in a blender or food processor. Grind to a coarse paste without adding any water.
- Heat oil in a nonstick pan on medium heat. 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 and the mixture thickens, about 12~15 minutes.
- Taste the chutney and adjust the seasoning by adding more salt or tamarind paste.
Video
Notes
- Using slightly sour yogurt is preferred for the best taste.
- I use homemade whole milk yogurt. But you can use 2% or whole milk plain or Greek yogurt.
- For the best texture of dosa, make sure that the griddle is heated thoroughly before pouring the batter. Keep the flame on medium ~ medium-high.
- Batter needs to be poured onto the hot griddle, do not try to spread the dosa it will stick together and won't spread.
- These dosa are best served hot off the pan.
- Any leftover batter can be stored for 1 day in the refrigerator.
- Onion chutney can be served with idli, dosa, upma or even with plain rice.
Nutrition
Serving: 1dosa | Calories: 83kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 25mg | Potassium: 78mg | Fiber: 1g | Sugar: 2g | Vitamin A: 32IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg
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