Wheat Rava Dosai Recipe with Coconut Chutney
Wheat Rava Dosai is a delightful South Indian dish that is not only delicious but also quick and easy to prepare. This instant recipe combines the goodness of wheat flour and rava (semolina) with a touch of rice flour, creating a crispy and flavorful dosai that pairs perfectly with aromatic coconut chutney. Let’s dive into the recipe!
Ingredients:
For Wheat Rava Dosai:
– 1 cup wheat rava (semolina)
– 1/2 cup wheat flour
– 1 tablespoon rice flour
– Salt to taste
– 1/4 cup yogurt (curd)
– Water as needed
– 1-2 green chillies, finely chopped
– 1 small onion, finely chopped
– A handful of fresh coriander leaves, chopped
– 1/2 teaspoon cumin seeds
– A few peppercorns, crushed
For Coconut Chutney:
– 1 cup grated coconut
– 2-3 green chillies
– A small piece of ginger
– A handful of roasted chana dal (daria dal)
– Salt to taste
– Water as needed
– For tempering: oil, mustard seeds, urad dal, curry leaves
Instructions:
1. In a mixing bowl, combine the wheat rava, wheat flour, rice flour, salt, yogurt, and enough water to make a smooth batter. Let it rest for about 20-30 minutes to allow the flavors to meld.
2. Once the batter has rested, add chopped green chillies, finely chopped onion, coriander leaves, cumin seeds, and crushed peppercorns. Mix well to ensure all ingredients are evenly distributed.
3. Heat a non-stick dosa tawa (griddle) over medium heat. Once hot, pour a ladleful of the batter onto the center of the tawa.
4. Using the back of the ladle, gently spread the batter in a circular motion to form a thin dosai. Drizzle a little oil around the edges.
5. Cook the dosai until the edges start to lift and the bottom turns golden brown and crispy.
6. Flip the dosai and cook the other side for another minute or so until it turns golden brown.
7. Remove the dosai from the tawa and repeat the process with the remaining batter.
For Coconut Chutney:
1. In a blender, combine grated coconut, green chillies, ginger, roasted chana dal, and salt. Add a little water and blend until you get a smooth and creamy consistency.
2. Heat a small pan and add a teaspoon of oil. Add mustard seeds, urad dal, and curry leaves. Allow them to splutter.
3. Pour the tempering over the coconut chutney and mix well.
Serve the hot and crispy Wheat Rava Dosai with the flavorful Coconut Chutney for a delightful meal that’s perfect for breakfast or brunch!
Note: You can adjust the spiciness of the dosai by adding more or fewer green chillies. You can also customize the chutney by adding a hint of tanginess using tamarind paste or lemon juice, if desired.
Enjoy your delicious and instant Wheat Rava Dosai with Coconut Chutney!
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