Simple and Easy Rava Dosa

Time just flies! Life has been hectic with work and other activities. In Omaha, every year we celebrate our Indian heritage and culture by organizing a cultural festival called “Rhythms of India”. This is usually organized by the Indian Association here and is a planned event. A lot of work goes into this. Kids and adults, all the same practice for a few months to put up lovely dances to latest movie numbers, folk songs or classical tunes. And I have been busy this year choreographing a dance for my daughter and her friends and also choreographing and practicing a dance - I and my friends are putting up for the event. Now you know what I am doing besides blogging!
But in the meanwhile, I still am clicking away as I cook. Unfortunately I am not making too many exotic dishes. Just the regular mundane stuff.
So anyways, here a simple but yet tasty combination of Rava Dosa with Peanut Onion Chutney. Thanks to my friend Vani for the chutney recipe!
Rava Dosa is a crunchy, flaky Dosa that tastes best when it is served hot. I remember my Bangalore days when we would eat Rava Dosa with Sambar and Coconut Chutney at Woody’s in Commercial Street. They were awesome. I suppose everyone makes Rava Dosa. Here’s my way of making it.

Ingredients:
1 cup Fine or Coarse Rava or Soji
½ cup Rice Flour
¼ cup Maida or All Purpose Flour
Salt to taste
¼ tsp Pepper Powder
1 big Red Onion – Chopped fine
4 Green Chillies – Minced or chopped really fine
2 sprigs curry leaves – Washed and Chopped fine
½ bunch Cilantro or Coriander Leaves – Washed and Chopped fine
½ tsp Jeera or Cumin seeds

Rava Dosa Batter
Method:
Combine the three flours, salt and water and mix well. Make sure there are no lumps in the batter. Add enough water to make the batter runny or thin. Then add the rest of the ingredients and mix well.
To make the Dosas: Heat a tava or griddle. Take a ladleful of batter and pour the dosa from the sides unlike a traditional dosa that is poured form the middle. Spread evenly. Dribble oil onto the dosa and cook on both sides until golden brown. Serve hot with Chutney and Sambar.

Rava Dosa with Peanut Onion Chutney

For the Peanut Onion Chutney:
½ cup Roasted Peanuts (with the skin removed)
1 medium sized onion – chopped and roasted with some oil
A few dry red chillies – roasted with a few drops of oil
A pinch of hing
Some tamarind juice (soak a small piece of tamarind in warm water for about 10 minutes and squeeze to extract juice)
Salt to taste

Ingredients for Peanut Onion Chutney
Combine all the above ingredients and grind to a coarse paste with some water. The chutney is ready to be served.


Peanut Onion Chutney