Griffin Wilson's Egg Spoon Rava Dosas
Egg Spoon Rava Dosa with Sungold Cherry Tomato Chutney
A rava dosa is a beloved South Indian dish that’s crisp, lacy, and incredibly flavorful. The batter lends itself well to backpacking and camping as it only gets better as it ferments. It is a quick version of the otherwise time-consuming classic dosa made of soaked rice and urad (lentil). Bonus points for packing it alongside a jar filled with a simple tomato chutney, some ghee, and an Egg Spoon for these small crispy and flavor packed petite dosas.
I spent the day at the beach working up an appetite in the sun but before I went, I made this little Sungold tomato chutney to accompany the dosas. All of which I strongly recommend for a beautiful little outing to the coast.
For the Dosa Batter:
• 1 1/4 cup fine rava (semolina)
• ½ cup rice flour
• ½ teaspoon cumin seeds (toasted)
• ½ teaspoon crushed black pepper
• 1–2 fresh green chilies, finely chopped
• 1 tablespoon finely chopped ginger
• 8–10 fresh curry leaves, chopped or torn
• 2 tablespoons cilantro, chopped
• ½ small red onion, finely chopped
• 1 cup plain yogurt (preferably full-fat)
• 3 cups cold water (adjust as needed for a very thin, pourable batter)
• 1 teaspoon salt
Method
1. First, make the batter. In a large bowl, whisk together rava and rice flour.
2. Add cumin, black pepper, chilies, ginger, curry leaves, cilantro, and onion (if using).
3. Whisk in yogurt and water gradually until the batter is very thin — almost like buttermilk.
4. Add salt and stir well. Let rest for 20–30 minutes to hydrate the semolina.
5. Before cooking, stir well — semolina sinks to the bottom. If batter has thickened, add more water. (Batter should be the consistency of melted ice cream.
6. Heat the Egg Spoon. Heat over medium-high until water droplets sizzle and evaporate on contact. Lightly wipe spoon with ghee.
7. Stir batter well before each pour. Using a ladle, pour batter from a height in a spiral pattern, letting it naturally form holes and lace.
8. Fill gaps by drizzling a little extra batter, but don’t overfill — the holes are part of the charm. Drizzle ghee/oil around edges and over surface. Cook until golden brown and crisp, about 2–3 minutes.
9. No need to flip — just fold or roll and remove from pan. Repeat with remaining batter, stirring before each dosa
For the Sungold Tomato Chutney:
(Makes about 2 cups)
• 2 lbs Sungold tomatoes (about 4 heaping cups), halved
• 1 small yellow onion, finely chopped
• 2–3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 small fresh chili (serrano or bird’s eye), minced — adjust to heat preference
• ½ cup apple cider vinegar
• ½ cup light brown sugar (or jaggery, for more complexity)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• ½ tsp ground coriander
• ¼ tsp turmeric
• ½ tsp chili flakes (optional, for extra heat)
• 2 tbsp neutral oil (like grapeseed or sunflower)
• 1 tsp salt (adjust to taste)
Method
1. Prep & Temper the Spices
• Heat the oil in a heavy-bottomed pan over medium heat.
• Add mustard seeds and let them pop. Then add cumin seeds.
• Stir until fragrant, about 30 seconds.
2. Build the Base
• Add onion and cook until translucent (5–6 min).
• Stir in garlic, ginger, fresh chili, and cook 1–2 min more.
3. Cook the Tomatoes
• Add Sungold tomatoes, salt, ground spices (coriander, turmeric, chili flakes).
• Cook until tomatoes start to break down, about 10 minutes.
4. Simmer & Reduce
• Add vinegar and sugar.
• Stir well, then lower heat and let it simmer uncovered for 30–40 minutes, stirring occasionally, until thick and glossy.
5. Taste & Adjust
• Check for balance — add more vinegar for brightness or more sugar for sweetness.
• Cool slightly, then transfer to jars (or pour directly onto a dosa)
