Over 15 years ago, I traveled to India. It was a long airplane flight and I remember the heat and the hundreds of people sleeping on the sides of the road. Their houses had been washed away, destroyed, and they had nowhere else to go. Each day, we were met by incredible heat and overwhelming humidity. The air conditioner in our rented room ran nearly non-stop. Every time we loaded into the van, it seems like sweat even escaped from my kneecaps. I had never been in a place so sweltering hot.
The group I was with was a combination of fun, serious, thoughtful and playful. We laughed together, we sang together and well, we sweat together too. It was an amazing couple of weeks full of so many memories. One of those memories was the food.
I don’t remember each dish we ate, but I do remember that most breakfasts included a flatbread which seemed to be shaped like a tortilla, have the texture of cooked egg and had expressive flavors. We ate that with eggs, potatoes or other sautéed vegetables. Maybe I remember those breakfast and the flatbreads because it was my favorite meal of the day. So many other things that were served to us were flavors and textures that for me, were difficult to enjoy. But I looked forward to breakfast each day there.
When I made these rava dosa, I realized that it was a similar flavor and texture to what I remembered from that trip. Of course, as I was making them I felt a bit confused by the combination of ingredients and even the fact that it was going to simply rest for a while before actually making the flatbread. I used an chile pepper which is commonly used for ceviche here in Peru called aji limo, which contrasted with the green cilantro seemed just beautiful!
The coconut chutney, for me, was another story. I, well my DH, cracked open a fresh coconut that our friends recently sent in a fruit crate from the jungle. I minced another aji limo and zested more ginger. All of that was subject to a hand blender. “Make a paste,” the recipe said. But honestly, the mixture never turned into a paste. It seemed like a flaky mixture that was questionable. I added the other ingredients and stirred in the yogurt, but I didn’t feel much better at that point. Maybe it is was the name “chutney” that threw me off? Maybe it was because most aji sauces here are smooth. Either way, it was a strange mixture that sort of worked when combined with everything else but not well enough for me to adore it.
Instead of simply eating the dosas and chutney, I made some dahl and a simple cucumber salad to go with the featured recipes along with some iced tea as a sweet refreshing drink. Have you ever eaten dosas? Have you ever made them? I would love some tips as I definitely plan to make these again!
Others made the Rava Dosa and Coconut Chutney. Take a look!
Rava Dosa & Coconut Chutney were chosen by Elizabeth of Blog From Our Kitchen for Flatbreads & Flavors.