Name: Rava Dosa Crepe & Coconut Chutney Mix
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: indian
Ingredients: 0.25 cup brown rice flour; 0.25 cup semolina (fine); 2 tbsp spelt (or whole wheat flour, use rice flour for gluten-free); 2 tbsp cilantro (dried); 5 null dried curry leaves (crumbled); 1 tbsp onion flakes; 0.33 tsp cumin seeds; null pinch hing (optional); 0.25 tsp black pepper (generous dash); 0.25 tsp red chili flakes (or to taste); 0.25 tsp garlic powder; 0.125 tsp ginger powder; 0.5 cup coconut flakes (dried unsweetened); 0.25 tsp garlic powder; 0.25 tsp mustard seeds; 5 null dried curry leaves; 1 tsp sesame seeds; 0.5 tsp sugar (raw, or other sweetener); 0.125 tsp ginger powder; null pinch hing (optional); 1 null dried red chili; 1.25 cup water; 0.5 tsp salt; 0.75 cup water; 0.25 tsp salt

Instructions

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1

In a bowl, combine the contents of the dosa mix. In a separate bowl, add the contents of the chutney bag.
2

For the chutney: Blend the [contents of the chutney bag] with water (0.75 cup) and salt (0.25 tsp). Pulse briefly to combine without over-blending. Taste and adjust [salt].
3

For the dosa: Add the [contents of the dosa mix] to a bowl with water (1.25 cup) and salt (0.5 tsp). Mix well and let the batter rest for minutes (10).
4

Heat a flat pan or griddle on medium heat. Lightly grease if needed. Pour thin batter onto the pan to form lacey crepes. Drizzle a few drops of [oil] (optional) on the edges.
5

Cook each crepe for [5-7 minutes] until edges lift. Flip and cook for another minute (1).
6

Serve the hot crepes with the blended [coconut chutney].