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Instant Rava Dosa Recipe Without Rice Flour

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Instant Rava Dosa Avva's Cookbook South Indian Vegetarian Recipe
Instant Rava Dosa Avva's Cookbook South Indian Vegetarian Recipe from avvascookbook.com

Description

Rava dosa is a crispy and savory crepe-like dish made with rava or semolina, rice flour, and all-purpose flour. But what if you want to make rava dosa without rice flour? This instant rava dosa recipe without rice flour is perfect for those who are allergic to rice or simply want to try a new variation of this classic South Indian dish. The recipe is easy to follow and takes only a few minutes to prepare.

Prep Time

The prep time for this recipe is about 10 minutes. You need to soak the semolina in curd for about 30 minutes before adding the other ingredients.

Cook Time

The cook time for this recipe is about 20 minutes. You can make around 10-12 rava dosas with this recipe.

Ingredients

  • 1 cup semolina (rava)
  • 1 cup all-purpose flour (maida)
  • 1/4 cup curd (yogurt)
  • 1/4 tsp baking soda
  • 1/2 tsp cumin seeds (jeera)
  • 1/2 tsp salt
  • 1/4 tsp turmeric powder
  • 2-3 green chilies, finely chopped
  • 1 tbsp coriander leaves, finely chopped
  • 2 cups water
  • 3-4 tbsp oil for cooking

Equipment

  • Non-stick tawa or griddle
  • Large mixing bowl
  • Whisk or spoon for mixing
  • Ladle or measuring cup for pouring batter

Method

  1. In a large mixing bowl, add semolina and curd. Mix well and let it rest for 30 minutes.
  2. After 30 minutes, add all-purpose flour, cumin seeds, green chilies, coriander leaves, salt, turmeric powder, baking soda, and water. Mix well to form a smooth batter of pouring consistency. The batter should not be too thick or too thin.
  3. Heat a non-stick tawa or griddle on medium-high flame. Once hot, drizzle some oil and spread it evenly using a tissue paper or spatula.
  4. Pour a ladleful of batter on the tawa and spread it evenly in a circular motion. Do not spread too thin or too thick.
  5. Drizzle some oil over the edges and cook for 1-2 minutes or until the edges turn brown and crisp.
  6. Flip the dosa using a spatula and cook the other side for 1-2 minutes or until it turns golden brown and crispy.
  7. Remove the dosa from the tawa and serve hot with coconut chutney or sambar.
  8. Repeat the process with the remaining batter.

Notes

  • You can adjust the consistency of the batter by adding more or less water as per your preference.
  • You can add grated carrots or onions to the batter for a variation.
  • Make sure the tawa or griddle is hot enough before pouring the batter. If it's not hot enough, the dosa will stick to the tawa.
  • Drizzle some oil over the edges of the dosa for a crispy texture.
  • You can store the leftover batter in the refrigerator for 2-3 days. Make sure to bring it to room temperature before making dosas.

Nutrition Info

  • Serving Size: 1 dosa
  • Calories: 120
  • Carbohydrates: 20g
  • Protein: 3g
  • Fat: 3g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 200mg
  • Potassium: 70mg
  • Fiber: 1g
  • Sugar: 1g
  • Vitamin A: 25IU
  • Vitamin C: 1mg
  • Calcium: 10mg
  • Iron: 1mg

Recipe Tips

  • Make sure to whisk the batter well to avoid lumps.
  • If you are making dosas for the first time, it's better to use a non-stick tawa or griddle for easy flipping.
  • Do not spread the batter too thin or too thick. It should be of medium thickness for a crispy texture.
  • You can also add some grated coconut or ginger to the batter for added flavor.
  • Drizzle some ghee or butter over the dosa for a rich flavor.

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