Rava Dosa with Onion Chutney

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. 

So today to make our beloved rava dosa (just a tiny little bit) healthier (and not feel too much guilty), I added brown rice flour in place of white flour. There is no discernible difference in either the taste or the texture of the dosas, so I'm happy to report that rava dosas will be made with brown rice flour here on out in my house.

I have a healthier version of rawa dosa coming up tomorrow, but for now here's everyone's favorite regular rava dosa recipe. 

Ingredients:

Rice flour - 1cup (I used brown rice flour)

Sooji (Semolina) - 1cup

All-purpose flour - 1cup

Yogurt - 1cup, whisked (sour yogurt preferred)

Cumin seeds - 2tsp

Green chilies - 2, finely chopped

Cilantro leaves - 2tbsp, finely chopped

Salt - to taste

Method:

• 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.

My attempt at capturing the steam from hot rava dosas :-)

Serve hot with your favorite chutney and/ or sambar. I served these dosas with Onion Chutney and Pindi miriyam. This onion chutney is my aunt's recipe. Here's how I made it:

Onion Chutney:

Ingredients:
Onions - 2 medium, chopped
Tamarind paste - 1tbsp
Dry red chilies - 4~5
Garlic - 1 clove
Mustard seeds - 1tsp
Cumin seeds - 1tsp

Method:

• 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.

Lets check out what my fellow marathoners have cooked today for BM# 34.