Crispy Street Style Rava Dosa With Two Spicy Chutneys

For the dosa batter, take one cup of Bombay rava and three fourths cup of rice flour in a large bowl. Add one teaspoon cumin, one teaspoon lightly crushed black pepper and two tablespoons finely chopped curry leaves.

In another bowl, whisk one fourth cup of slightly sour curd with salt until smooth. Add it to the flour mixture and gradually pour in water while stirring continuously. Start with two cups of water, then add another two cups. The batter should be noticeably thinner than regular dosa batter.

Let the mixture rest for about 15 to 20 minutes. Rava absorbs water as it sits, so check the consistency again before making the dosas. If it has thickened, add another quarter cup of water.

A small amount of chopped onion, green chilli, ginger and coriander can be kept ready for topping. Heat a dosa pan properly before cooking. Rub a few drops of oil over the surface using some onion. This helps prevent sticking and also gives the dosa an even finish.

Scatter a little of the onion mixture over the hot pan. Stir the batter from the bottom before every dosa, as the rava tends to settle. Pour the batter from the edges towards the centre instead of spreading it like a regular dosa.

Keep the flame high enough to create the characteristic holes and crisp texture. Cook patiently until the edges and surface turn golden brown. Add a little oil or butter, cook for another minute and fold the dosa before serving.

For an extra crisp result, the pan needs to remain properly hot. A large pan may need to be moved slightly over the flame so that the edges cook evenly.

Coconut Chutney

For a quick coconut chutney, grind three fourths cup fresh coconut with one tablespoon roasted peanuts, one tablespoon roasted gram, a small piece of ginger, three or four green chillies, one tablespoon mint leaves, salt and one teaspoon lemon juice.

Add enough water to obtain a smooth consistency. Transfer the chutney to a bowl and finish it with a tempering of oil, mustard seeds and lightly fried crushed garlic.

Tomato Chutney

Heat one tablespoon oil in a pan and fry one teaspoon coriander seeds with four or five dried red chillies. Add half an onion and cook until lightly browned.

Next, add six to eight peeled garlic cloves, two large chopped tomatoes, salt and a quarter teaspoon turmeric. Cover and cook until the tomatoes become soft.

Turn off the heat and add one tablespoon curry leaves and one tablespoon chopped coriander. Allow the mixture to cool before blending it with one tablespoon roasted peanuts and a little water.

Finish the tomato chutney with a tempering of mustard seeds, cumin, urad dal, chana dal, dried red chilli and curry leaves.

These two chutneys bring different flavours to the crispy dosa. The coconut version is mild and creamy, while the tomato chutney adds a sharper, spicy note.

The batter can also be prepared the night before without adding the chopped onions and stored in the refrigerator. Bring it to the right consistency with a little water before making the dosas the next morning.

The main trick behind good rava dosa is patience. A thin batter, a properly heated pan and regular stirring can make the difference between a soft dosa and the crisp, lacy version usually served at street side breakfast stalls.