Rava Dosa(Quick Indian Rice flour crepes) with Potato masala and coconut chutney - Guest post for Healthful Pursuit. vegan glutenfree recipe.

Leanne of Healthful Pursuit, is on another amazing adventure and while she is away, she has opened up her space to guest bloggers. I love reading about her travels, experiences and food adventures. She has a set of posts about her trip to India too. It was interesting for me to read about a visitors view about my country:). You can catch them in Leanne's Travel section.

Leanne is a holistic nutritionist and strives to provide allergen friendly options on her blog. Healthful Pursuit is a great resource of recipes and ingredients which are allergen free.

For the guest post, I wanted to keep things simple. The easy option in Indian food to avoid gluten is South Indian cuisine, filled with Dosas(crepes), Uttapams(Easy thick crepes/pancakes), Idlis(steamed cakes) and other breads/crepe options made with various fermented lentil and rice batter combinations. I decided to de-glutenize one of the quick dosa recipes today. The Rava dosa.

Rava dosa is a lacy crepe, usually made with a very thin batter of rice flour, semolina(cream of wheat) and all purpose flour if needed. This version has brown rice flour and cream of rice(Idli Rava). The batter doesnt need to rest or ferment and can be instantly used. This 4 ingredient Dosa gets ready in 15 minutes!

Notes that I missed on the guest post:

1. The plain Rava in the Indian store is usually made of wheat/semolina/cream of wheat. Look for "Idli Rava" which is Cream of rice. Cream of rice is also easily available in regular grocery stores.

2. Hing/Asafoetida powder usually is diluted with some starch or fine flour, which can be wheat or rice based. Look at the contents to be sure. Pure asafoetida is available in crystal form which you can grind in a high powered grinder. You can skip the asafoetida in most recipes or substitute with onion powder for a similar taste.

3. The cream of rice will start to absorb the water if the batter is kept standing for long. Add a few Tablespoons of water if needed to get a thin consistency before making the next crepe.

Serve the dosa hot, with simple spicy potatoes, a delicious coconut chutney, sambhar(pigeon pea soup) or other sides.

For the Recipes and pictures, please head on over to Leanne's here Or see below.

Rava dosa Step by Step Pictures:

Get the flours and veggies ready

Add to a bowl, flours, cumin, salt, asafoetida, water and mix well.

Add ginger, chili, cilantro.

Sprinkle batter onto a well heated non stick pan without making double layers.

Cook until the edges are golden and leave the pan.

Serve hot. This dosa tastes best when hot.

Rava Dosa (Rice flour crepes): 4 medium crepes

Gluten, dairy, egg, soy, nut, yeast, corn free

Ingredients:

1/4 cup cream of rice (Idli rava  or use Semolina if you dont mind gluten)

1/2 cup brown rice flour

1/3 teaspoon salt or to taste

1 cup water

2 Tablespoons finely chopped/grated ginger

1 teaspoon cumin seeds

3-4 Tablespoons finely chopped cilantro

a generous pinch of asafoetida (hing)

Oil as needed (I use organic canola or virgin coconut)

Method:

In a bowl, add the rice flour, cream of rice, salt, cumin, asafoetida and water and whisk into a thin batter.

Add the ginger, chili, cilantro and mix.

Prepare a large non stick pan and heat on medium.

When hot, add a few drops of oil and spread on the pan.

Fill a ladle with the batter and drop/drizzle it on the hot pan to make a lacy crepe.

To create the sprinkle effect, use a smaller ladle or 1/4 cup batter at a time and drop it on the hot pan without creating thick or double layers.

Drizzle a few drops on oil on the edges.

Cook on medium heat until the edges start to leave the pan and look golden. 5-7 minutes. See step pictures above.

Fold and serve. Rava Dosas taste best when hot off the pan. 
For a Semolina based Rava Dosa see here

Potato Masala Steps:

Add oil, heat on medium, add mustard seeds, curry leaves

Add onions, chili peppers, split peas. Cook until golden

Add turmeric, coriander powder, salt.

Add potatoes, a few Tablespoons of water. Cover and cook on low until potatoes are done.

Potato Masala

Gluten, dairy, egg, nut, soy, corn, yeast free.

Ingredients:

1 teaspoon oil

1/2 teaspoon mustard seeds

1 sprig curry leaves (7-8 leaves)

2 Tablespoons split peas

1/2 medium onion chopped

1 green chili chopped or chili flakes to taste

1 teaspoon coriander powder

1/2 teaspoon turmeric powder

1/2 teaspoon salt or to taste

2 medium potatoes, chopped

Method:

In a medium pan, add oil and heat on medium.

After half a minute, add mustard seeds and let them start to crackle.

Add curry leaves carefully and mix.

Add the split peas, chili and onions and cook on medium-low heat for 4-6 minutes, stirring occasionally until golden.

Add the turmeric and salt and mix,

Add the potatoes, 2-3 Tablespoons of water, mix well, cover and cook on low heat for 12-14 minutes, stirring every 4 minutes until potatoes are done.

You can also use boiled potatoes to reduce the cook time. Add boiled potatoes in the onion mixture. Cook for 2-3 minutes and serve.

For Coconut chutney see this recipe.

Thank you for sharing your space Leanne!

This Dosa is being shared at Slightly Indulgent Tuesdays, Ricki's wellness weekend. Hearth ad soul bloghop, Allergy free Wednesdays