Lacy Crispy Rava Dosa with Coconut-Cilantro Chutney

By Sprig Originals ✓ · cooked up in Sprig

A no-ferment South Indian crepe made from semolina, rice flour and a splash-thin batter that hits the hot pan and shatters into golden lace. Cumin, crushed black pepper, ginger and curry leaves flavor every bite, and a bright blender chutney of coconut, cilantro and roasted peanuts is the only dip you need. Batter rests 20 minutes and the whole thing comes together in under an hour.

Ingredients

• 1/2 cup fine semolina (rava/sooji)
• 1/2 cup rice flour
• 1/4 cup all-purpose flour
• 1 1/4 tsp fine sea salt
• 1 tsp cumin seeds
• 3/4 tsp black peppercorns, coarsely crushed
• 3 cups cold water, plus more as needed
• 1 tbsp finely grated fresh ginger
• 1 green serrano chile, minced
• 12 fresh curry leaves, thinly sliced
• 3 tbsp chopped fresh cilantro
• 1 small red onion, very finely chopped
• 6 tbsp refined coconut oil or neutral oil, for cooking

• 1 cup unsweetened shredded coconut (frozen and thawed, or dried)
• 1/3 cup roasted unsalted peanuts
• 1 cup packed fresh cilantro leaves and tender stems
• 1 green serrano chile, stemmed
• 1 inch piece fresh ginger, peeled
• 2 tbsp fresh lime juice
• 3/4 tsp fine sea salt
• 1/2 cup cold water

• 1 tbsp refined coconut oil or neutral oil
• 1 tsp black mustard seeds
• 1 tsp urad dal (split skinless black gram)
• 1 dried red chile, broken in half
• 8 fresh curry leaves

Instructions

1. Make the batter first so it can rest: in a large bowl, whisk together the semolina, rice flour, all-purpose flour, 1 1/4 tsp salt, cumin seeds and crushed peppercorns. Pour in the 3 cups cold water and whisk until completely smooth and lump-free — it should look like thin milk, not pancake batter. Stir in the ginger, minced serrano, sliced curry leaves and cilantro. Let stand at room temperature 20 to 30 minutes.
2. While the batter rests, make the chutney: combine the shredded coconut, peanuts, cilantro, whole serrano, ginger, lime juice and 3/4 tsp salt in a blender with 1/2 cup cold water. Blend 60 to 90 seconds, scraping down once, until it forms a thick, spoonable purée; add water 1 tablespoon at a time if the blender stalls. Scrape into a serving bowl.
3. Temper the chutney: heat 1 tbsp oil in a small skillet over medium-high until it shimmers, about 1 minute. Add the mustard seeds and cover partway — when they pop vigorously (20 to 30 seconds), add the urad dal and dried chile and stir 30 to 45 seconds until the dal turns light golden. Add the curry leaves, stand back as they crackle for 10 seconds, then immediately pour the whole tempering over the chutney. Do not stir it in until serving.
4. Set up for frying: put the chopped red onion in a small bowl, the cooking oil in another with a spoon, and stir the batter well — it separates fast and the semolina settles, so stir before every single dosa. The batter must stay pourable-thin; whisk in a few tablespoons of water if it has thickened.
5. Heat a 10- to 12-inch cast iron or heavy nonstick skillet over medium-high for 3 to 4 minutes, until a flicked drop of water dances and evaporates in about 2 seconds. Lightly oil the surface with 1/2 teaspoon oil and wipe with a paper towel.
6. Stir the batter, then ladle about 3/4 cup and pour it from 6 to 8 inches above the pan in a thin, steady stream, moving in overlapping circles from the outer edge inward. Do not spread it with the ladle — the splatter pattern is what creates the holes. Leave a few gaps; they crisp into lace.
7. Immediately scatter 2 tablespoons of the chopped onion over the dosa and drizzle 2 teaspoons oil around the rim and over the surface. Cook undisturbed 2 1/2 to 3 1/2 minutes, until the edges lift away from the pan on their own and the underside is deep golden brown and rigid.
8. Slide a thin spatula under the dosa and either fold it in half and slide it onto a plate, or flip and cook 30 seconds more for extra crunch on both sides. Serve at once — rava dosa is at its crispest in the first minute.
9. Return the pan to medium-high, wipe it with an oiled paper towel, and repeat with the remaining batter, stirring before each pour, to make 6 to 7 dosas total. Serve with the tempered coconut-cilantro chutney, stirring the tempering through it just before the first plate goes out.

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Nutrition (per serving, estimated)

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