Mango Ginger Rava Dosai with Green Tomato Chutney

Mango Ginger Rava Dosai


Mango ginger rava dosai, Green Tomato Chutney and Red Coconut Chutney

Mango ginger is Mangai Inji. A nice breakfast is very soul filling, especially if it is rava dosai. Adding mango ginger further enhances the taste. This recipe is my mother’s speciality. It is in fact her signature dish.


Processed rice flour – 3 cups

Maida ( refined flour ) – 2 cups

White Rava – 1 cup

Jeera ( cumin seeds) – 1 teaspoon

Peeled and grated mango ginger – 1/4 cup

Green chillies – ( finely chopped ) – 2

Asafoetida powder – 1/2 teaspoon

Salt to taste

Finely chopped green coriander leaves and curry leaves – ( each ) – 1 tablespoon

Water – required amount

Oil – to drizzle around the dosa

To Season

Oil- 1 teaspoon

Mustard seeds- 1 teaspoon



Take a big bowl. Add the rice flour, maida, rava, grated mango ginger, jeera, chopped green chillies, coriander and curry leaves. Add salt to taste. Add asafoetida powder. Add enough water to make a thin batter. Mix with a whisk to avoid lumps. Keep the batter covered and rest for 1 hour. Heat a dosa tava. Grease the tava lightly. Keep the flame on medium. Pour the batter from the outer edge towards the centre with a cup. Do not spread the batter with a ladle. Drizzle oil around the dosai. Cook on medium flame on both sides till golden and crisp. Serve hot .

Chef’s Tips

1) To make onion rava dosai, chop onions very, very finely and add to the dosa batter or sauté the finely chopped onions in little oil and add to the batter or pour the dosa batter on the pan and sprinkle the finely chopped onions on top and make the dosa.




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