Dinner special:
When you feel like having dosa and want a quick fix, there’s rava dosa to satisfy your hunger pangs.

Had leftover sambhar from yesterday. So made tomato chutney to go with the rava dosa.

Had a complete and satisfying meal. Happy in the tummy 😊

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Recipe for Ghee Onion Rava Dosa

Ingredients:

1. Unroasted rava / suji / semolina: 1 cup
2. Rice flour: 1 cup
3. Maida (all purpose flour): 1/4 cup
4. Water: 4 – 5 cups  (the batter has to be flowing consistency)
5. Green chilli: 2 – 3 (chopped)
6. Ginger: 1 piece (grated)
7. Cumin seeds: 1 tbsp
8. Asafoetida: 1 tsp
9. Curry leaves: 10 – 12 (chopped)
10. Coriander leaves: 1/4 cup (finely chopped)
11. Onion: 1 (finely chopped)
12. Salt: to taste
13. Ghee: for roasting

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Instructions:

1. In a big mixing bowl, add rava, rice flour and maida. Add water and whisk well so that there are no lumps formed.
2. Add green chilli, ginger, cumin seeds, asafoetida, curry leaves, coriander leaves and salt and mix well.
3. Let the batter rest for 30 minutes.
4. Mix the batter well such that it should be thin water consistency.
5. Keep the chopped onion ready.
6. On the tava, add 1 tsp of ghee and grease it well. Once the tava becomes really hot, add the chopped onion and cook it for a minute.
7. Now carefully pour the batter onto the tava and add the desired amount of ghee so as to let it cook.
8. Keep the tava on medium to high flame and allow it to cook till the dosa turns golden and crisp.
9. Fold the rava dosa and serve it hot with tomato or coconut chutney.

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Recipe for Tomato Chutney

Ingredients:

1. Urad daal: 1 tsp
2. Chana daal: 1 tsp
3. Asafoetida: 1/4 tsp
4. Red chili: 2 – 3
5. Tamarind: 1 inch
6. Tomato: 2 – 3 medium sized (chopped)
7. Curry leaves: 5 – 7
8. Coriander leaves: handful
9. Salt: to taste
10. Oil: 3 tsp

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Ingredients for tempering:

1. Ghee: 1 tsp
2. Mustard seeds: 1/4 tsp
3. Curry leaves: 2 – 3

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Instructions for making tomato chutney:

1. Heat the pan, add oil and once it’s hot, add urad daal, chana daal, asafoetida, red chilli, tamarind and roast it well till it turns golden.
2. Add curry leaves, coriander leaves and tomatoes and cook it till the tomatoes become soft and mushy. Add salt as desired.
3. Let this mixture cool down completely and then grind it to a fine paste. Add some water if the paste appears to be too thick. Pour it into a bowl.
4. For tempering, in a laddle, add ghee. When the wok gets hot, add mustard seeds and let it sputter. Then switch off the gas and add the curry leaves.
5. Pour the tempering into the bowl. Yummy tomato chutney is ready.

Viola, Ghee Onion Rava Dosa and Tomato Chutney is ready to be devoured.

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Bon Appetit!