To be honest, I grew up hating dosa. It was always a special occasion meal in my home and I never understood why. I didn’t care for sambhar, or the plain dosa batter, and the only way I’d eat it is if it were stuffed with cheese (obviously). Traditional dosa batter takes a couple of days to prepare and includes soaking rice, blending it to a silky smooth consistency, and then fermenting it for up to a day. It is definitely a labor of love! Aside from the actual dosa batter, it is served with potato stuffing, multiple chutneys (my mom does cilantro chutney and Dahi chutney), and is served with sambhar or rasam. Now you get why it was such a special occasion meal?
Rava dosa is very different in that it’s more “instant”. As much as I love a quick shortcut, I love rava dosa not just for how easy they are to make- but I think they taste phenomenal! They are crispy and have so many flavor elements you don’t get in traditional dosa like ginger, onions, cilantro, etc. The only problem is it takes like 20 rava dosa to feel full, LOL!
I’m sharing this recipe with you all today with so much excitement because it is something we’ve been making once a week in my house and I’m frankly obsessed! If you leave out the green chilis and tone down the spice- its also very kid-friendly (tastes so good with cheese in it).
The cilantro coconut chutney is my adaptation from my MIL’s coconut chutney recipe – her coconut chutney was good but I wanted to elevate the flavors with cilantro and green chili and I cannot go back to eating plain coconut chutney after this! It is soooo good! If you follow me on @thechutneylife you’ve heard me rave about my masi’s garlic chutney too and since I had some already prepared- I just had to eat it with the dosa too- it’s a flavor explosion!!!
I hope you all enjoy this recipe and if you attempt it, please be sure to tag me in @thechutneylife!