Rava Dosa & Coconut Chutney

📝 Ingredients

• 70 g fine semolina
• 50 g rice flour
• 20 g plain flour
• 250 g 2% Greek yoghurt (100 g for the batter, 150 g for the chutney)
• 350 ml cold water
• 1 tsp cumin seeds
• 10 g fresh ginger (5 g for the batter, 5 g for the chutney)
• 15 g fresh coriander (5 g for the batter, 10 g for the chutney)
• 25 g desiccated coconut + 3 tbsp hot water
• ½ lemon
• 1 tsp mustard seeds
• 5 tsp sunflower oil (4 for cooking, 1 for the chutney)
• Salt, black pepper

🍴 Utensils

• Mixing bowl
• Whisk
• Large non-stick frying pan
• Ladle
• Small saucepan
• Fine grater

📖 Steps

1. In a mixing bowl, combine the semolina, rice flour, plain flour, cumin, ½ tsp salt and a little pepper. Add 100 g yoghurt, then gradually pour in the water while whisking, until you have a lump-free, very runny batter, like milk.
2. Grate 5 g ginger, chop 5 g coriander and stir them into the batter. Leave to rest for 20 min: the semolina swells and the batter thickens. If it coats the spoon instead of running off, thin it with a little water, as its runniness is what creates the lace.
3. While it rests, make the chutney: mix the coconut with the hot water and leave it to swell for 5 min. Add 150 g yoghurt, the rest of the grated ginger, the rest of the chopped coriander, the juice of the half lemon and a pinch of salt.
4. Heat 1 tsp oil in a small saucepan over a medium heat, add the mustard seeds and cover immediately. As soon as they start popping, after about 30 s, pour the oil and seeds over the chutney and stir. Keep in the fridge.
5. Heat the large non-stick frying pan for 3 min over a medium-high heat: a few drops of water flicked onto it should sizzle and evaporate instantly. Grease it lightly with kitchen paper dipped in a little oil, and repeat before each dosa.
6. Stir the batter well, as the semolina sinks to the bottom. Using a ladle, pour it from about 15 cm high, starting at the edge of the pan and working towards the centre, to form a dosa full of little holes. Don't spread it: just fill the biggest gaps with a drizzle of batter.
7. Drizzle the dosa with ½ tsp oil, around the edges and into the holes. Cook for 3 to 4 min without touching it, until the underside is golden brown and the edges come away by themselves. There's no need to flip it.
8. Fold the dosa in half and slide it onto a plate. Repeat with the rest of the batter, stirring it each time, to make 6 dosas. Serve immediately with the coconut chutney: they lose their crispness as they cool.