Crispy Rava Dosa with Palli Chutney and Sambar

Experience the vibrant flavors of South India with this crispy rava dosa served on a banana leaf, accompanied by creamy palli chutney and rich sambar. A feast for both the eyes and the taste buds!

Steps

1. In a bowl, mix semolina, rice flour, all-purpose flour, yogurt, cumin seeds, ginger, green chili, salt, and enough water to make a thin batter for dosa. 2. Heat a non-stick pan, pour a ladleful of batter, and spread it in a circular motion to make a thin dosa. Drizzle oil around the edges and cook until crispy. 3. For palli chutney, blend roasted peanuts, dried red chilies, tamarind pulp, salt, and water to a smooth paste. 4. For sambar, pressure cook toor dal with water until soft. In a pot, add cooked dal, onion, tomato, mixed vegetables, sambar powder, turmeric powder, salt, and water. Cook until vegetables are tender. 5. Serve the crispy rava dosa with palli chutney and sambar.

For Rava Dosa: - 1/2 cup semolina (rava) - 2 tbsp rice flour - 1/4 cup all-purpose flour - 1/4 cup yogurt - 1/2 tsp cumin seeds - 1/2 inch ginger, grated - 1 green chili, finely chopped - Salt to taste - Water For Palli Chutney: - 1/2 cup roasted peanuts - 2-3 dried red chilies - 1 tbsp tamarind pulp - Salt to taste - Water For Sambar: - 1/4 cup toor dal - 1 small onion, chopped - 1 small tomato, chopped - 1/2 cup mixed vegetables (carrot, beans, potato) - 2 tbsp sambar powder - 1/2 tsp turmeric powder - Salt to taste - Water