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 This Gluten free Rava dosa 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!
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.
Traditional Rava Dosa is not gluten-free. This version uses rice flour and cream or rice( Idli rava)
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. 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
1/4 cup cream of rice (Idli rava (coarsely ground rice) or use Semolina if you can eat 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)
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.