Venkatesh Bhat makes Rava Dosa & Kaara Puthina Chutney

Ingredients

• 1 cup Rava (Sooji) (for batter, fine grade)
• 2 tablespoons Rava (Sooji) (set aside, added at end for texture)
• 0.75 cup Rice Flour (fine rice flour)
• 0.75 cup All‑Purpose Flour (Maida) (helps batter spread)
• 1 teaspoon Salt (adjust to taste)
• 1 teaspoon Granulated Sugar (gives slight caramel colour)
• 2 tablespoons Cashew Nuts (chopped)
• 1 teaspoon Cumin Seeds (Jeera) (for batter)
• 1 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Ginger (finely chopped)
• 1 teaspoon Green Chilies (finely chopped)
• 1 teaspoon Curry Leaves (finely chopped)
• 5 cups Water (room temperature)
• 0.5 teaspoon Asafoetida (Hing) (adds depth, use sparingly)
• 0.5 cup Onion (finely chopped, for topping)
• 3 tablespoons Vegetable Oil (for chutney roasting)
• 1 teaspoon Cumin Seeds (for chutney roasting)
• 2 tablespoons Chana Dal (roasted)
• 2 tablespoons Urad Dal (roasted)
• 0.25 cup Small Onions (Shallots) (roasted)
• 4 pieces Garlic Cloves (peeled and roasted)
• 4 pieces Green Chilies (slit, roasted)
• 1.5 pieces Tomatoes (chopped)
• 0.5 teaspoon Turmeric Powder
• 0.5 bunch Fresh Coriander Leaves (roughly chopped)
• 1 handful Fresh Mint (Pudina) Leaves (roughly chopped)
• 2 tablespoons Tamarind Water (soak 50 g tamarind in hot water, squeeze)
• 0.5 cup Grated Coconut (fresh)
• 1 tablespoon Oil (for tempering chutney)
• 4 pieces Red Whole Chilies (roasted for tempering)
• 0.5 teaspoon Mustard Seeds
• 0.5 teaspoon Urad Dal (for tempering)
• 1 tablespoon Ghee (drizzled on dosa, can substitute oil)

Instructions

1. Measure Dry Ingredients

   In a measuring bowl combine 1 cup rava, ¾ cup rice flour, ¾ cup all‑purpose flour, 1 tsp salt, 1 tsp sugar, 2 tbsp chopped cashews, 1 tsp cumin seeds, 1 tsp black pepper, 1 tsp finely chopped ginger, 1 tsp finely chopped green chilies and 1 tsp finely chopped curry leaves.

   Time: PT10M

2. Add Water and Whisk

   Gradually pour 4 cups room‑temperature water into the dry mixture while whisking continuously until a smooth batter forms. No lumps should remain.

   Time: PT5M

3. Rest the Batter

   Cover the bowl and let the batter rest for 30 minutes at room temperature. This allows the rava to absorb water and thicken.

   Time: PT30M

4. Prepare Pudina Chutney – Roast Base

   Heat a small saucepan over medium heat, add 3 tbsp oil, 1 tsp cumin seeds, a handful each of chana dal and urad dal, a handful of small onions, 4 peeled garlic cloves, and 4 slit green chilies. Roast until everything turns golden brown.

   Time: PT10M

   Temperature: Medium heat

5. Add Tomatoes and Cook

   Add 1½ chopped tomatoes to the roasted mixture and cook until the tomatoes soften and the raw smell disappears.

   Time: PT5M

   Temperature: Medium heat

6. Season the Chutney

   Stir in ½ tsp turmeric powder, a pinch of hing, half a bunch of coriander leaves, and a handful of mint leaves. Cook briefly until the herbs wilt, then add 2 tbsp tamarind water, ½ cup grated coconut and salt to taste. Turn off the heat.

   Time: PT5M

   Temperature: Medium heat

7. Grind to a Fine Paste

   Transfer the cooked mixture to a grinder, add a little water if needed, and blend to a smooth, slightly thick paste.

   Time: PT5M

8. Temper the Chutney

   In a separate pan heat 1 tbsp oil, add 4 whole red chilies, ½ tsp mustard seeds, ½ tsp urad dal and a few curry leaves. Roast until fragrant and pour over the blended chutney. Mix well.

   Time: PT3M

   Temperature: Medium heat

9. Finish the Batter

   To the rested batter add ½ tsp hing, the reserved 2 tbsp rava and an additional 1 cup water. Whisk until the batter reaches a pourable but slightly thick consistency.

   Time: PT5M

10. Heat the Pan

    Place a nonstick pan on low flame, drizzle a little oil and spread it evenly with a paper towel.

    Time: PT2M

    Temperature: Low flame

11. Add Onion Topping

    Sprinkle a handful of finely chopped onions over the oil‑coated surface and let them sizzle for a few seconds.

    Time: PT1M

    Temperature: Low flame

12. Pour and Spread Batter

    Using a ladle, pour batter onto the pan, starting from the edges and moving toward the centre, creating holes for an aesthetic pattern. Cook on low flame until the top surface loses its wet shine and crisp bits appear.

    Time: PT5M

    Temperature: Low flame

13. Add Ghee/Oil and Crisp

    Drizzle 1 tbsp ghee (or oil) over the dosa, spread lightly and let it cook until the underside turns golden brown and the top is crisp.

    Time: PT3M

    Temperature: Low flame

14. Optional: Add Podi and Fold

    If desired, sprinkle a pinch of gunpowder (Molaga Podi) over the dosa, fold it in half, press gently and cook another minute.

    Time: PT2M

    Temperature: Low flame

15. Serve

    Slide the hot onion rava dosa onto a plate, serve with the prepared spicy pudina chutney and garnish with extra chopped onions if liked.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

40 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Rava (Sooji): Semolina
• Instead of Rava (Sooji): Semolina
• Instead of Rice Flour: Rice starch
• Instead of All‑Purpose Flour (Maida): Bread flour
• Instead of Salt: Sea salt
• Instead of Granulated Sugar: Jaggery (less sweet)
• Instead of Cashew Nuts: Almonds
• Instead of Cumin Seeds (Jeera): Coriander seeds
• Instead of Black Pepper: White pepper
• Instead of Ginger: Galangal (less pungent)
• Instead of Green Chilies: Jalapeño
• Instead of Curry Leaves: Bay leaf (different flavour)
• Instead of Water: Filtered water
• Instead of Asafoetida (Hing): Garlic powder (different flavour)
• Instead of Onion: Shallots
• Instead of Vegetable Oil: Canola oil
• Instead of Cumin Seeds: Coriander seeds
• Instead of Chana Dal: Toor dal (different texture)
• Instead of Urad Dal: Moong dal
• Instead of Small Onions (Shallots): Red onion
• Instead of Garlic Cloves: Garlic paste
• Instead of Green Chilies: Bird’s eye chilies
• Instead of Tomatoes: Tomato puree (1/2 cup)
• Instead of Turmeric Powder: Saffron (different colour)
• Instead of Fresh Coriander Leaves: Cilantro
• Instead of Fresh Mint (Pudina) Leaves: Basil (different flavour)
• Instead of Tamarind Water: Lime juice (1 tsp)
• Instead of Grated Coconut: Desiccated coconut (re‑hydrate)
• Instead of Oil: Ghee
• Instead of Red Whole Chilies: Dried red chili flakes (1 tsp)
• Instead of Mustard Seeds: Urad dal (for crunch)
• Instead of Urad Dal: Chana dal
• Instead of Ghee: Vegetable oil

Equipment Needed

• Measuring Bowl
• Whisk
• Mixing Bowl
• Ladle
• Nonstick Pan (Tawa)
• Grinder or Blender
• Spatula
• Small Saucepan
• Serving Bowl
• Stove

Critical Steps — Do Not Skip

• Resting the batter for 30 minutes to allow rava to swell
• Adding the extra handful of rava and hing just before cooking for texture
• Cooking the dosa on low flame to achieve crispness without burning
• Drizzling generous ghee/oil on top before folding

Chef Tips from the Video

• For extra crunch, sprinkle a few roasted peanuts on the dosa just before folding
• Use a ladle with a spout for smoother spreading of batter
• If you prefer a milder flavor, omit the green chilies from the batter and chutney.

Troubleshooting

Storage

Refrigerator: Batter can be stored in an airtight container for up to 2 days; chutney keeps 2 days refrigerated.

Freezer: Batter freezes well for up to 1 month; thaw overnight before use. Chutney not recommended for freezing.

Room temperature: Dosas are best eaten hot; they lose crispness after 30 minutes at room temperature.

Make-Ahead Tips

• Prepare the batter a day ahead and refrigerate; give it a quick stir before cooking
• Chutney can be made 24 hours in advance; store in a sealed jar and bring to room temperature before serving

Frequently Asked Questions