Vegan Rava Dosa
Delightfully crisp and irresistibly light, Vegan Rava Dosa is a South Indian-inspired delicacy that promises big flavor with minimal effort. Crafted from a harmonious blend of rava (semolina), rice flour, and all-purpose flour, this vegan dosa boasts a signature lacy texture and crispy edges that make it both visually stunning and utterly delicious. Aromatic additions like cumin seeds, black pepper, and finely chopped onions, green chilies, and coriander infuse every bite with bold flavors and fragrant spices. With a quick prep time of just 15 minutes and simple steps, this recipe is perfect for breakfast, brunch, or a satisfying snack. Serve these golden beauties hot alongside coconut chutney or sambar for an authentic and mouthwatering experience that will keep you coming back for more. Ideal for anyone seeking a vegan twist on traditional South Indian cuisine, this recipe is a must-try for those who love crispy crepes with a hint of spice!
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Recipe Information
Ingredients
- 1 cup Rava (semolina)
- 1 cup Rice flour
- 0.5 cup All-purpose flour
- 1 medium Onion
- 2 pieces Green chilies
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Black pepper
- 2 tablespoons Coriander leaves
- 1 teaspoon Salt
- 3.5 cups Water
- 4 tablespoons Oil
Instructions
Finely chop the onion, green chilies, and coriander leaves. Set aside.
In a large mixing bowl, combine the rava (semolina), rice flour, and all-purpose flour.
Add cumin seeds, black pepper, and salt to the flour mixture and stir well.
Gradually add water to the dry mixture while stirring continuously to form a thin, lump-free batter. The consistency should be similar to that of buttermilk.
Add the chopped onions, green chilies, and coriander leaves to the batter. Mix everything well.
Heat a non-stick pan or tawa over medium heat and lightly grease it with oil.
Pour a ladleful of the batter onto the hot pan, starting from the edges and spreading towards the center. Avoid spreading like traditional dosas as rava dosa should have a lacy texture.
Drizzle a teaspoon of oil around the edges and cook on medium heat until the dosa turns golden and crispy. This should take about 2-3 minutes.
Flip the dosa and cook the other side for another minute. It's optional to cook both sides, as one side cooking is generally sufficient for rava dosa.
Once cooked, remove the dosa from the pan and serve hot with sambar or coconut chutney.
Repeat the process with the remaining batter. Ensure to stir the batter well before pouring each dosa, as the rava tends to settle at the bottom.
Nutrition Facts
Calories |
2102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2407 mg | 105% | |
| Total Carbohydrate | 335.6 g | 122% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 9.4 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 986 mg | 21% | |
*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.
