Onion Rava dosa with chutney

Name: Onion Rava dosa with chutney
Total time: 1800 s
Yield: 15 servings
Cuisine: Indian
Ingredients: 1 cup sooji /semolina; 1 cup rice flour; 1/2 cup maida (all purpose flour) + wheat flour; 1 tsp pepper powder; 3 chopped green chillies; 3 tbsp curd; 1 tbsp cumin seeds; 1 large onion finely chopped; 3 tbsps coriander finely chopped; to taste Salt; as required (around 6 to 8 cups) Water; For peanut chutney : (roast and grind); 1/2 cup peanuts; 1 tbsp chana dal / bengal gram; 1 tbsp urad dal / black gram; 1 tsp jeera / cumin; 1 tsp mustard seeds; 6 garlic cloves; 1/2 inch ginger; 1 tbsp tamarind; 1 tbsp jaggery; 4 hot red chillies; to taste Salt; 1/2 tsp mustard seeds; 1/4 tsp cumin; 1 broken red chilli; 1/2 tsp urad dal / black gram; 1/2 tsp chana dal / bengal gram; 1 pinch hing / asafoetida; 1 tsp oil

Reena Andavarapu @reena_cooks

#indiankitchen
This is a very popular breakfast in the south. Have it with chutneys of your choice. Here the chutneys play an important role . Any breakfast given with a choice in condiments looks more fancy and tempts us to whole heartedly have it. Here i have made two kinds of chutneys. One is a sweet and tangy peanut garlic chutney and the other is a coconut curry leaves chutney. Both are drastically different in taste and texture hence offering a good choice and combination with the dosa. Have these chutneys with any kind of south indian breakfast like idlis,dosas or upma too.

Reena Andavarapu @reena_cooks

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Ingredients

30 minutes

15 servings

1 cupsooji /semolina
1 cuprice flour
1/2 cupmaida (all purpose flour) + wheat flour
1 tsppepper powder
3chopped green chillies
3 tbspcurd
1 tbspcumin seeds
1large onion finely chopped
3 tbspscoriander finely chopped
to tasteSalt
as required (around 6 to 8 cups)Water
For peanut chutney : (roast and grind)
1/2 cuppeanuts
1 tbspchana dal / bengal gram
1 tbspurad dal / black gram
1 tspjeera / cumin
1 tspmustard seeds
6garlic cloves
1/2 inchginger
1 tbsptamarind
1 tbspjaggery
4hot red chillies
to tasteSalt
For tempering :
1/2 tspmustard seeds
1/4 tspcumin
1broken red chilli
1/2 tspurad dal / black gram
1/2 tspchana dal / bengal gram
1 pinchhing / asafoetida
1 tspoil
For coconut chutney :
1/2coconut
1/4 cupDalia (roasted gram dal)
3green chillies
10-12curry leaves
1 tspsalt
1/2 tspsugar
as neededWater to grind
For tempering :
1 tspurad dal / black gram lentil
1 tspmustard seeds
1broken red chilli

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Steps

30 minutes

1

Add all ingredients except water coriander and onions to a bowl
2

Add water and mix well. Now add the chopped coriander and onion
3

Add more water and make a thin batter. Leave covered for 15 to 20 minutes
4

Heat a dosa tawa and apply oil all over,spread with cut half of a onion. This makes the dosa to easily leave the surface of tawa.
5

Pour laddle of batter stirring first,from the sides then fill in the middle
6

Drizzle with little more oil as the dosa roasts on medium to high flame
7

Fold and serve with both chutneys.
8

For peanut chutney roast all ingredients with 1 tsp oil. Grind with sufficient water and temper. Mix well
9

For coconut chutney grind all ingredients with roasted curry leaves. Temper. Mix.

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Reena Andavarapu @reena_cooks

on May 04, 2019 18:27

No one is born a great cook. We need not cook fancy or complicated masterpieces but good food from fresh ingredeints. This is what should be our moto and inspire our inner chef.