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: 
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 (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)
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.
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 regular traditional Rava dosa that is not gluten-free and for coconut chutney recipe,see here.
foodfeud says
September 3, 2012 at 2:47 pmOh awesome! I just recently had an uttapam for the first time and it was super tasty. Definitely looking into more gluten free Indian breads.
Richa says
September 4, 2012 at 4:03 amThis is the easiest gf south indian bread to start with:) let me know if you try them
Torviewtoronto says
September 3, 2012 at 5:23 pmdosa looks wonderful
Richa says
September 4, 2012 at 4:04 amThanks Torview.
Cadry says
September 3, 2012 at 5:58 pmOh, my gosh! So beautiful! After the success I had with your naan recipe, I can’t wait to try my hand at more of the things I’ve had lackluster results with in the past, like dosa. I just ordered a crepe pan today, and so I should be a dosa-making fiend in no time! 🙂
Richa says
September 4, 2012 at 4:05 amThanks Cadry:) you sure will! do let me know when you try them:)
Hannah says
September 3, 2012 at 6:43 pmSo lacy! Love it!
runnergirlinthekitchen.blogspot.com says
September 4, 2012 at 2:31 amLove the lace ‘jali’, its a must for a rava dosa. I love healthy filling food!
Richa says
September 4, 2012 at 4:06 amits definitely a quick change from the planned dosas:)
Chandrani says
September 4, 2012 at 7:54 amVery crunchy and yummy rawa dosa.
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swati says
September 4, 2012 at 2:37 pmbeautiful…makes me want to reach out and grab a bite! great recipe.
VeganFling says
September 4, 2012 at 3:55 pmIt’s so pretty! I can’t wait to try this one out.
Richa says
September 6, 2012 at 6:04 amThanks Melissa!
Nivedhanams Sowmya says
September 4, 2012 at 5:52 pmlooks so good!!!
Sowmya
Ongoing Event – Coconut
Richa says
September 6, 2012 at 6:04 amThank you Sowmya
Sunday Morning Banana Pancakes says
September 4, 2012 at 9:13 pmThis post has me craving these for dinner!
Reshmi Mahesh says
September 5, 2012 at 2:05 pmDosas look yummy…
Veena Theagarajan says
September 5, 2012 at 3:09 pmRicha, Dosa looks so yummy and crispy
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Kiersten @ Oh My Veggies says
September 7, 2012 at 6:39 pmDosas are quite possibly my most favorite Indian food. Actually, the first Indian dish I ever had was a dosa filled with pav bhaji! Yours look absolutely perfect!
April @ The 21st Century Housewife says
September 8, 2012 at 4:52 pmThe dosa look just beautiful – what a wonderful treat! I really like the coconut chutney as well.
Alea Milham says
September 11, 2012 at 6:21 amOh my, these have to be the prettiest crepes I’ve ever seen.
Rimli says
January 13, 2013 at 1:03 amhi, Awesome visual treat with such lovely recipe. can’t wait to try this one.
Natasha says
April 4, 2014 at 9:34 amHi. This looks so good. Do you think I could use white rice flour instead of cream of rice?
Richa says
April 4, 2014 at 8:13 pmif you can eat gluten then use semolina. you can use rice flour as well. adjust the water content so the batter isnt too thick.
seema says
September 18, 2014 at 7:02 amSuperb recipy n i’ll surely try this for my husband
Caitanya Dasi says
August 19, 2017 at 11:00 amThanks so much for coming up with this gluten-free dosa recipe.
My daughter assured me once she has the ingredients she will
invite me over.
I love it when you experiment with Indian preps that generally use wheat
and come up with gluten and dairy free recipes.
Alice says
April 20, 2020 at 8:02 pmCan anything replace the split peas? Thank you.