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Rava Dosa Recipe Without Rice Flour

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Rava Dosa Recipe With Step By Step Photos Instant Onion Rava Dosa
Rava Dosa Recipe With Step By Step Photos Instant Onion Rava Dosa from foodviva.com

Description

Rava dosa is a crispy, savory South Indian crepe made with semolina, rice flour, and all-purpose flour. However, not everyone has rice flour readily available in their pantry. Fear not, for this recipe shows you how to make rava dosa without rice flour, using only semolina and all-purpose flour.

Prep Time

The preparation time for this recipe is around 20 minutes, which includes soaking the semolina for 30 minutes.

Cook Time

The cooking time for each dosa is roughly 2 minutes.

Ingredients

  • 1 cup semolina (rava)
  • 1/2 cup all-purpose flour (maida)
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped coriander leaves
  • 1/2 tsp cumin seeds (jeera)
  • 1/2 tsp whole black pepper (kali mirch)
  • 1 tsp grated ginger (adrak)
  • 2 green chilies, finely chopped
  • 2 1/2 cups water
  • Salt, to taste
  • Oil, for cooking

Equipment

  • Large mixing bowl
  • Whisk
  • Non-stick pan or griddle
  • Flat spatula

Method

  1. In a large mixing bowl, combine the semolina, all-purpose flour, chopped onion, coriander leaves, cumin seeds, black pepper, grated ginger, and chopped green chilies.
  2. Add 2 cups of water and whisk well to form a smooth batter. The batter should be thin and runny, but not watery. If the batter is too thick, add another 1/2 cup of water and whisk again.
  3. Let the batter rest for at least 30 minutes. This allows the semolina to absorb the water and become soft.
  4. After 30 minutes, check the consistency of the batter. If it has become too thick, add a little water and whisk again.
  5. Heat a non-stick pan or griddle on medium heat. Once hot, spread a little oil on the pan using a kitchen towel or brush.
  6. Pour a ladleful of batter onto the pan and spread it out in a circular motion to form a thin crepe. You can make the dosa as big or small as you like.
  7. Drizzle a little oil around the edges of the dosa and let it cook for 1-2 minutes until the edges start to lift up and the underside is golden brown and crispy.
  8. Flip the dosa using a flat spatula and cook for another minute on the other side. Add more oil if needed.
  9. Remove the dosa from the pan and serve hot with your favorite chutney or sambar.
  10. Repeat the process with the remaining batter, stirring the batter well before making each dosa.

Notes

  • Make sure the batter is well-mixed and smooth before making the dosa.
  • The batter should be thin and runny, but not watery. If it is too thick, the dosa will be heavy and dense.
  • Let the batter rest for at least 30 minutes to allow the semolina to absorb the water and become soft.
  • Spread the dosa batter thinly on the pan to make it crispy.
  • Drizzle oil around the edges of the dosa to make it crispy and golden brown.

Nutrition Info

  • Serving size: 1 dosa
  • Calories: 105
  • Total fat: 2g
  • Saturated fat: 0g
  • Cholesterol: 0mg
  • Sodium: 29mg
  • Total carbohydrates: 19g
  • Dietary fiber: 1g
  • Sugars: 1g
  • Protein: 3g

Recipe Tips

  • You can add grated carrots, chopped spinach, or grated coconut to the batter for added flavor and nutrition.
  • If you prefer a spicier dosa, add more green chilies or black pepper.
  • If the dosa is sticking to the pan, add a little more oil or reduce the heat.
  • You can also make mini rava dosas by pouring smaller amounts of batter onto the pan.

Enjoy this delicious rava dosa recipe without rice flour for breakfast or as a snack. It's easy to make and tastes great with coconut chutney or tomato chutney. Try it out and let us know how it turned out for you!


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