Crispy Instant Rice Flour Dosa with Spicy Peanut Chutney

Step 1: Prepare Dosa Batter (Dry Ingredients)

Add 1.5 cups of fine rice flour to a large bowl. Then add 0.5 cup of coarse rava (semolina/suji) and 0.75 tsp of salt.

Step 2: Mix Dosa Batter (Wet Ingredients)

Pour 4 cups of water into the bowl with the dry ingredients. Whisk and mix the batter until it is well combined and there are no lumps.

Step 3: Add Vegetables and Spices to Dosa Batter

Add finely chopped onion, 1 grated carrot, 2 finely chopped green chilies, 2 tbsp of finely chopped coriander, a few chopped curry leaves, and 1 tsp of cumin seeds to the batter. Mix all the ingredients well with a ladle until combined. The batter should be watery. Let the batter rest for 20 minutes.

Step 4: Prepare Peanut Chutney (Roasting Ingredients)

Heat 2 tsp of oil in a pan on low flame. Add 0.25 cup of peanuts and roast on low flame, stirring continuously, until they turn golden and crunchy (approximately 2-3 minutes). Add 2 cloves of garlic, 3 dried red chilies, and 0.25 cup of roasted gram dal. Continue to roast on low flame, stirring, until all ingredients are golden brown and crunchy. Remove the pan from heat and let the roasted ingredients cool completely.

Step 5: Blend Peanut Chutney

Transfer the cooled roasted ingredients to a mixer grinder. Add a small piece of tamarind, 0.5 tsp of salt, and 0.5 cup of water. Blend all ingredients into a smooth paste. Pour the smooth peanut chutney into a serving bowl.

Step 6: Temper Peanut Chutney

Prepare tempering by heating 1 tsp of oil in a small pan. Add 0.5 tsp mustard seeds, 0.5 tsp urad dal, a few curry leaves, and 1 dried red chili. Let them splutter. Pour the hot tempering over the peanut chutney and mix it in.

Step 7: Cook Rice Flour Dosa

After 20 minutes of resting, stir the dosa batter again to ensure it's well mixed. Heat a dosa pan until hot. Pour the watery batter onto the hot pan, spreading it evenly to form a thin dosa. Drizzle 1 tsp of oil around the edges of the dosa. Roast the dosa on medium flame until it turns golden brown and crisp. Carefully scrape the dosa from the pan using a spatula and fold it in half.

Step 8: Serve Dosa

Serve the crispy instant rice flour dosa hot with the spicy peanut chutney.

• Ensure the pan is hot before pouring the dosa batter for crispiness.

• Adjust the amount of green chilies and dried red chilies in the dosa and chutney respectively to suit your spice preference.

• Resting the dosa batter for 20 minutes allows the semolina to soak and gives a better texture.

• Add finely chopped ginger or garlic to the dosa batter for extra flavor.

• Serve with coconut chutney or sambar instead of peanut chutney.