Cornmeal Rava Dosa with Purple Cabbage Chutney

Cornmeal Rava Dosa

If you love dosa and suddenly you are craving for one then you do not have to worry here is simple rava dosa recipe. It’s a crisp, tasty and quick dosa.

Ingredients:

Rice flour	1 cup
Cornmeal (coarse)	1 cup
Gram flour (besan)	2 tbsp
Maida	Half cup
Grated coconut	2-3 tsp.
Green Chillies	2
Zinger	1”inch
Cashew nut (chopped)	10-12
salt	To taste
sugar	Pinch
Cumin seeds	2 tsp
Mustard seeds	2 tsp
Curry leaves	8-10 leaves
Coriander leaves (finely chopped)	Half cup
Turmeric	1 tsp
Onion (finely chopped)	1
Oil	For frying
Water	4-5 cups
Black pepper (crushed)	2 tsp

Method:

In a mixer grind coarsely zinger, green chillies, curry leaves, cashew nut, and coconut.

Now in a big bowl add rice flour, cornmeal, besan, maida, coriander leaves and the above mixture.

Add salt, sugar and mix the mixture with the help of a spoon. Now in a small pan add 1 tbsp. oil when oil is hot add cumin seeds, mustard seeds, turmeric and fry for 1 minute, turn the off the heat. Now you can add this to the above mixture. It’s the time you can add water slowly and mix the mixture. You can also add buttermilk instead of water but I always use water, and make it a thin batter. Use non-stick tava (pan), when tava is hot add 2 tsp of oil and gently wipe it with cotton. Now add few of chopped onions and then sprinkle the batter and apply butter or oil. Cook until dosa leaves sides and you can hold easy.

Serve hot with coconut chutney or sambar or you can simply eat with any tender mango pickle.

Serves- 3-4

Tip: For crispy dosa use butter while frying.

Purple Cabbage Chutney

Ingredients

1½ Cups Red cabbage, grated

3 Cloves of garlic, peeled

½ teaspoon Fresh ginger

5-6 Stalks Fresh coriander leaves removed

2 Dried red chilies

3-4 Curry leaves, fresh

½ teaspoon Cumin seeds

½ teaspoon Mustard seeds

¼ teaspoon Hing (asafoetida powder)

¼ teaspoon Turmeric powder

½ teaspoon Coriander powder

¼ teaspoon Black pepper powder

2 Tablespoons Olive oil

Salt to taste

Method:

Grind the fresh coriander, garlic and ginger in a mortar and pestle to a rough paste.

Heat oil in a non-stick pan. Add the cumin, curry leaves, dried chilies and mustard seeds and cook till the seeds begin to splutter. Add the coriander-garlic-ginger paste and cook for another minute. Add the dry spices.

Now add the purple cabbage along with ¼ cup water. Cover and continue to cook till cabbage is cooked.

Turn heat to high and sauté till any excess liquid has been absorbed.

Turn off heat, cool to room temperature and grind to desired texture using a fork or grinder.

Serve with dosa, idli, crackers, chips or roti.

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