Rava Dosa Crepe & Coconut Chutney Mix in a Jar. Vegan Recipe - Vegan Richa (2024)

Happy Monday everyone. Another goodie to add to the holiday gift set today. Yes, you can put a Dosa and a Chutney in a jar too. How cool is that! Brownie in a Jar is classic favorite but a savory Dosa in a Jar is fantastic!

Dosas come in a variety of forms. Some are thin crepes and some are thicker like a pancake. They are used as flatbreads in South Indian cuisine and served up with Lentil stews, Chutneys, spiced potatoes, veggies and various other combinations. The basic Dosa uses rice and black gram(Urad dal). The lentils and rice and soaked, then blended to a batter, and the batter fermented for a day and then used to make the crepes.

Rava Dosa Crepe is the easiest of the lot. It uses rice flours, semolina, spices and needs about 15 minutes of prep time. Then the batter is used to make crepes which are best served hot.
Rava Dosa can beeasily made gluten-free with the use of cream of rice instead of Semolina. For a gluten-free version and detailed step pictures see the post here.

The Jar has ingredients for the Dosa crepes as well as a delicious Coconut Chutney dip to serve with it. The only other ingredients that are needed are water, salt and oil. Blend up the all the chutney contents with water and salt and you are done. And then wait if you can to make the Dosa crepes. I would finish up the chutney as is or in a sandwich! Mix up the Dosa contents to make a thin batter and make the crepes.

Simple, right! Try this Rava dosa Recipe

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Both the recipes today are easily flexible to taste. Add greens or finely chopped veggies to the dosa batter for variations. Add roasted garlic, roasted red bell pepper, or jalapeno, mint, cilantro or roasted peanut to the Chutney for variations.

Short on time, then Some amazing goodies and gift boxes can also be found at Vegancuts! I am hoping someone send me the Truffle box 🙂

Steps:

Collect the ingredients for the Rava Dosa. Brown Rice flour, Semolina, Spelt flour, cumin, dried curry leaves,dried cilantro leaves, red chili flakes, onion flakes, ginger, garlic, black pepper. Add to jar.



Collect ingredients for the Coconut Chutney, Add to bag. Seal the bag and add to jar.



CoconutChutneyin the bag. Dosa Mix in the jar.



To make the Crepes. Mix the jar contents with water and salt and let sit for 10 minutes. you can also add some fresh cilantro to the batter.

Heat a girdle on medium heat. Sprinkle the batter onto the girdle to make lacey crepes. Cook for 5-7 minutes. See this video on how to make the crepes.



To make the Chutney, blend the ingredients for the chutney with water and salt and serve.
Also seen is the Lentil soup from Dal Tadka Mix in a Jar!



This below..



Came from this.



Rava Dosa Crepe and Coconut Chutney Mix in a Jar
Allergen Information: Free of Dairy, egg, corn, soy, nut, yeast. Can be made gluten-free
Makes 5-6 Crepes and a cup of Coconut chutney

Ingredients:
Dosa /Crepe Mix Jar contents:

1/4 cup brown rice flour

1/4 cup fine Sooji/Semolina (Use cream of Rice for gluten-free)

2 Tbsp spelt or whole wheat flour (or use rice flour for gluten-free)

2 Tablespoons dried cilantro (Fresh cilantro dehydrated at 225 degrees F for 30 mins)

4-5 dried curry leaves crumbled
1 Tablespoon Onion flakes

1/3 tsp cumin seeds

pinch of asafoetida – hing (optional)

a generous dash of black pepper (1/4 tsp)

1/4 tsp red chili flakes or to taste

1/4 tsp garlic powder

1/8 tsp ginger powder

To add later:

Coconut Chutney Jar contents:

1/2 cup dried unsweetened coconut flakes

1/4 tsp garlic powder

1/4 tsp mustard seeds

5-6 dried curry leaves

1 tsp sesame seeds

1/2 tsp raw sugar or other sweetener

1/8 tsp ginger powder

a pinch of asafoetida – hing (optional)

1 dried Red Chili

To add later:

Method:

Make the Jar:

In a bowl, accumulate the ingredients for the Dosa Crepes. Add to jar. Gather ingredients for the coconut chutney. Make a bag/pouch, seal and add to jar.

Instructions on Jar:

Take the Coconut Chutney bag from the jar. Add contents of the bag to a blender, blend with 3/4 cup water and 1/4 tsp salt. Pulse a few times so the ingredients are well incorporated. Do not over blend, else the coconut will become coconut butter. Taste and adjust salt.

In a bowl, add rest of the ingredients from the jar, add 1.25 cups water and 1/2 tsp salt. Mix well and let batter sit for 10 minutes. Add a 1/4 cup chopped fresh cilantro if you like. Prep a large flat pan. Heat on medium heat. Grease a bit if needed. Drop the thin batter on the pan so it forms a lacey crepe. Drizzle a few drops of oil on the edges. Let the crepe cook for 5-7 minutes until the edges start to lift up from the pan. Flip and cook for another minute. Serve hot with the blended Coconut Chutney.

Notes: to make dried cilantro or curry leaves, spread them on a baking sheet and bake at 225 degrees F for 15 minutes to half an hour. Or you can also add fresh cilantro the Dosa batter. Curry leaves can be bought fresh or dry at amazonor from an Indian store.For detailed Step pictures and potato masala recipe, see the Gluten-free Rava dosa post here.

This crepe is being shared at Allergy free wednesdays,Rickis wellness weekend

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