Dairy-Free Rava Dosa
Discover the magic of South Indian flavors with this Dairy-Free Rava Dosa recipe, a crisp and flavorful delight perfect for breakfast, brunch, or anytime cravings! Made with a delicate blend of semolina, rice flour, and all-purpose flour, this thin, gluten-friendly crepe-like dish is seasoned with aromatic spices such as cumin, black pepper, and curry leaves, along with the freshness of green chili, ginger, cilantro, and onion. What sets this recipe apart is its beautiful lace-like texture created by pouring the light batter directly onto a hot skillet, yielding irresistibly crispy edges. This vegan-friendly version skips dairy, using coconut oil or vegetable oil for that perfect non-stick finish. Quick to prepare yet packed with robust flavors, serve your golden brown rava dosa alongside creamy coconut chutney or tangy sambar for an authentic experience that's sure to impress your family and guests.
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Recipe Information
Ingredients
- 1 cup Semolina (Rava)
- 0.5 cup Rice flour
- 0.25 cup All-purpose flour
- 2.5 cups Water
- 1 finely chopped Green chili
- 1 teaspoon, grated Ginger
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon, crushed Black pepper
- 1 teaspoon Salt
- 5 leaves, chopped Curry leaves
- 2 tablespoons Coconut oil or vegetable oil
- 2 tablespoons Chopped cilantro
- 1 small, finely chopped Onion
Instructions
In a large mixing bowl, combine the semolina, rice flour, and all-purpose flour.
Add water gradually while stirring to prevent lumps, creating a smooth, thin batter.
Mix in the chopped green chili, grated ginger, cumin seeds, crushed black pepper, salt, chopped curry leaves, chopped cilantro, and finely chopped onion. Stir to combine well.
Let the batter rest for 15-20 minutes to allow the flavors to meld.
Preheat a non-stick skillet or dosa tawa over medium-high heat. Lightly grease it with a bit of coconut oil or vegetable oil.
Once hot, pour the batter from a height, in a circular motion, starting from the outer edges towards the center. The batter should spread and form a thin layer; it's normal to have some holes.
Drizzle a little oil around the edges and over the dosa, allowing it to cook without sticking.
Cook until the edges lift easily and the dosa turns golden brown and crispy, approximately 2-3 minutes.
Carefully lift the dosa using a flat spatula and fold it in half to serve.
Repeat the process with the remaining batter, re-greasing the pan as necessary.
Serve the dairy-free rava dosa hot with coconut chutney or sambar.
Nutrition Facts
Calories |
1268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1975 mg | 86% | |
| Total Carbohydrate | 214.0 g | 78% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 4.7 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 609 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
