Rava Dosa with Coconut Chutney

Ingredients

• 150 g semolina
• 100 g rice flour
• 50 g gram flour
• 1 onion, finely chopped
• 1 green chillies
• 1 tsp cumin seeds
• 50 g desiccated coconut
• 1 tbsp chana dal (split)
• 10 g fresh ginger
• 1 tsp mustard seeds
• 1 tsp dried black urad dal
• 10 curry leaves
• 4 tbsp vegetable oil

Method

1. 1

   Whisk the semolina, rice flour and gram flour with 700ml water until completely smooth and lump-free, then stir in the chopped onion, green chilli and cumin seeds; leave to rest for 10 minutes.

2. 2

   For the chutney, blitz the desiccated coconut, chana dal and ginger with a splash of water to a smooth paste.

3. 3

   Heat a little of the vegetable oil in a small pan, add the mustard seeds, urad dal and curry leaves, fry for 30 seconds, then stir into the chutney.

4. 4

   Heat a large non-stick frying pan over a medium-high heat and brush with a little of the remaining oil.

5. 5

   Give the batter a stir (it should be thin, like a crepe batter), then pour a ladleful around the edge of the pan in a circular motion so it forms a thin, lacy crepe.

6. 6

   Drizzle with a little more oil and cook for 2-3 minutes until golden and crisp.

7. 7

   Fold into quarters and lift out; repeat with the remaining batter.

8. 8

   Serve hot with the coconut chutney.