Soy-Free Rava Dosa
Delight in the crispy goodness of homemade Soy-Free Rava Dosa, a quick and easy South Indian-style crepe perfect for any time of day. This recipe combines the earthy flavors of rava (semolina), rice flour, and all-purpose flour, elevated with an aromatic mix of cumin, crushed black pepper, and fresh coriander leaves. Finely chopped green chilies add a hint of spice, while yogurt ensures the batter stays light and flavorful. With its lace-like appearance and irresistible crunch, this dosa is naturally soy-free and ideal for those with dietary restrictions. Ready in just 40 minutes, it's the perfect choice for a wholesome breakfast, brunch, or snack. Serve with creamy coconut chutney or tangy sambar for an authentic and satisfying Indian culinary experience.
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Recipe Information
Ingredients
- 1 cup Rava (semolina)
- 1 cup Rice flour
- 0.5 cup All-purpose flour
- 0.5 cup Curd (yogurt)
- 2.5 cups Water
- 2 pieces Green chilies, finely chopped
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Black pepper, crushed
- 1 teaspoon Salt
- 2 tablespoons Coriander leaves, finely chopped
- 4 tablespoons Oil
Instructions
In a large mixing bowl, combine the rava (semolina), rice flour, and all-purpose flour. Mix well.
Add the curd (yogurt) to the dry ingredients and mix thoroughly. Gradually add water, stirring continuously to form a smooth, lump-free batter with a consistency similar to thin buttermilk. Adjust the quantity of water if necessary.
Once the batter is smooth, add the finely chopped green chilies, cumin seeds, crushed black pepper, salt, and chopped coriander leaves. Mix well to integrate all the ingredients.
Set the batter aside for 15 minutes to allow the rava to absorb some moisture and thicken slightly.
After resting, check the consistency of the batter. It should be thin; add a little more water if it's too thick.
Heat a non-stick tawa or flat griddle on medium heat. Once hot, drizzle a little oil to grease the surface.
Stir the batter well and take a ladle full of batter, pour it from the edges of the tawa moving concentrically towards the center. The dosa should have a lace-like appearance with small holes.
Drizzle a teaspoon of oil around the edges and on top of the dosa.
Cook the dosa on medium heat until the edges start to lift and the bottom becomes golden brown and crispy, about 3-4 minutes. Flip carefully and cook for another minute.
Transfer the cooked dosa to a plate, and repeat the process with the remaining batter, stirring the batter each time before making the next dosa.
Serve the soy-free rava dosa hot with your choice of coconut chutney and sambar.
Nutrition Facts
Calories |
2107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 2447 mg | 106% | |
| Total Carbohydrate | 325.8 g | 118% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 7.8 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 888 mg | 19% | |
*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.
