Recipe of Any-night-of-the-week Tomato Rava Dosa with Coconut Chutney

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The ingredients needed to make Tomato Rava Dosa with Coconut Chutney:

1. Take For tomato rava dosa :
2. Make ready 2 medium tomato
3. Get 2 red chilies
4. Prepare 1 inch ginger
5. Prepare 1/2 cup rava
6. Take 1/2 cup rice flour
7. Get 1/4 cup wheat flour
8. Get 3 cups water
9. Take 1 medium onion
10. Take 5 stalk coriander leaves
11. Get 1 tsp jeera
12. Prepare 1 tsp salt
13. Prepare As needed oil
14. Prepare For coconut chutney:
15. Make ready 3/4 cup grated coconut
16. Prepare 1/4 tablespoon roasted gram
17. Get 1/2 inch ginger
18. Take 2 green chilies, chopped
19. Take As needed salt
20. Take Few Few coriander leaves stalks
21. Get 1 tsp oil
22. Make ready 1/4 tsp mustard seeds
23. Get 1/4 tsp jeera
24. Make ready 1/4 tsp urad dal
25. Get 5 curry leaves
26. Get 3 round red chilies
27. Make ready Pinch hing

This chutney goes well as a side dish for many tiffin items like idli, dosa, pongal, chapati etc. It is great with bread also. also spread a tsp of oil uniformly. lower the flame and cook until the dosa turns golden and crisp. finally, fold the dosa and serve tomato dosa immediately with tomato chutney or coconut chutney. Chop onion,ginger for rava dosa, gather coriander leaves for chutney. Gather all other ingredients like curry leaves, coriander leaves, green chilli and all for the chutney, dosa and sambar.

Steps to make Tomato Rava Dosa with Coconut Chutney:

1. Roughly chop tomatoes, ginger and grind it along with red chili to a smooth paste.
2. Transfer tomato puree into a deep bowl. Add rava, rice flour and wheat flour. Add 2 cups water and whisk well without any lumps. Set aside to rest for 20 minutes.
3. Meanwhile prepare coconut chutney by grinding grated coconut, fried gram, roughly chopped ginger and chili, salt, water as needed to a smooth thick chutney. Lastly, add coriander leaves and pulse for few seconds. Transfer to a serving bowl and adjust consistency as per liking.
4. Temper mustard, jeera, urad dal, curry leaves, red chili, hing in oil and add it to the chutney. Mix and serve with dosa.
5. Add finely chopped onion and coriander leaves, jeera, salt and 1 cup water to prepare a watery batter.
6. Heat the tawa. Pour a thin dosa on hot tawa. Drizzle oil and reduce the flame to medium-low and cook dosa till golden and crispy on one side. (No need to flip and cook on other side). Remove tomato rava dosa onto a plate. Prepare other dosas similarly.
7. Serve hot crispy Tomato Rava Dosa with Coconut Chutney.

Chop onion,ginger for rava dosa, gather coriander leaves for chutney. Gather all other ingredients like curry leaves, coriander leaves, green chilli and all for the chutney, dosa and sambar. South Indian chutney prepared with tomato added to coconut and other ingredients. Best combo for idli, dosa breakfast. I have heard from my mom and mom in law saying adding tomato to chutney enhances the taste.

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