Rava Onion Dosa with Cilantro Coconut Chutney

Instructions

1. Prepare the batter by mixing together the sooji, rice flour, salt, all purpose flour, hing, onions, cumin seeds, ginger, and cilantro with a whisk or a fork until well combined. Slowly add the yogurt water mixture in batches while whisking in between so you don't have any lumps. Set the batter aside, covered for 20 minutes. After 20 minutes, add the remaining 2 cups of water to the batter and mix well. The batter should have the consistency of thin buttermilk. It will look very watery!
2. Heat a large nonstick or cast iron skillet over medium high heat. Once the pan is hot, add about  1 tsp of oil and use a paper towel wipe it evenly around the pan.
3. Use a ladle, or measuring cup with a spout to pour batter into the pan. To create a dosa that is lacy, pouring from 6-8 inches above the pan (so you get a splattering effect) is ideal! Start pouring batter from the outside towards the inside, and be sure to never go over one part of poured batter with more poured batter. Some people also find it easier to use their hands to throw palm fulls of batter on to the pan (be careful doing this as the pan is very hot ).
4. Once you have a lacey dosa let it cook for about 1- 2 minutes until the batter goes from looking wet to dry and you can see the bottom is turning golden. At this point drizzle a tiny amount of oil around the perimeter of the dosa, and a few drops of oil around the rest of the surface of the dosa. You may need to adjust the heat at certain steps (keeping it hot while pouring the batter, and lowering it slightly while the batter cooks- depending on your stove). 
5. After you pour the oil, the dosa will now start to sizzle, cook faster and after about one minute, use a spatula to start to pull the edges of the dosa away from the pan. Do this all around the perimeter, loosening about the outer 2 inches of dosa all around before going any further in. 
6. Once you’ve loosened the dosa from the perimeter, slowly start to scrape it off completely and transfer to a dish. (I like to serve it folded) fold it over (you do not need to flip to cook it- this will make it less crispy)
7. NOTE: In between each dosa, lightly oil the pan and wipe with a paper towel- this keeps things from sticking
8. If you are making a cilantro cheese stuffed dosa, then add the cheese immediately after you’ve removed the dosa from the pan. If you add the cheese to the pan, it will melt through all of the holes in the dosa and make it difficult to scrape off.
9. Serve dosas with coconut green chutney and garlic chutney!

Coconut Cilantro Chutney:

1. In a small blender (ideally one with a small blender attachment since this yields a small amount - or double the recipe to make a larger amount) combine the shredded coconut, cilantro, ginger, salt, chana dalia, green chilis and water until everything is smooth and flowing freely in the blender. If you need to add additional water (add it one tbsp at a time, scraping down the blender each time you re mix). The chutney should be a thick consistency.
2. Empty the chutney into a bowl and prepare the tempering.
3. In a small saucepan or pot heat oil on high heat. Once the oil is hot, add the mustard seeds and once they splutter, add the urad dal and hing. Wait about 30 seconds and add in the curry leaves and let them splutter for a few seconds, give everything a quick swirl and pour the tempering directly on the cilantro chutney. Mix it all together and serve with rava dosa. 
4. Leftover chutney can be refrigerated for 2-3 days or frozen in ice cube trays.

Garlic Chutney:

1. Combine the grated garlic, cayenne pepper (lal mirch powder), salt and oil in a small bowl and mix well. Serve with rava dosa. Keep extra chutney refrigerated.