Do you guys remember when I tried to make rice flour crepes, also known as dosa? It was a bad scene.
Why I hadn’t thought about just using rice flour like Richa has in the recipe she’s sharing with us today is beyond me. Richa is the talented vegan and Indian food extraordinaire behind Vegan Richa. Her blog was one of the first I gravitated toward after returning from my trip to India. Her recipes are simple, easy to follow and straight-up delicious so it came as no surprise that the recipe she’s sharing with us today is as straight forward as they come – dosa that doesn’t require soaking of ingredients, grinding of grains, or fermentation of batter.
I blog at Vegan Richa, about Indian Vegan recipes, yeast breads and other baked goods. After transitioning to a vegan diet to make a compassionate choice, I discovered a new set of bloggers who follow a specific diet for various other reasons. As a north Indian, who eats wheat in almost every meal and most snacks, I was intrigued by the elimination of gluten and the diet adjustments. After Indian food, my next love is fresh baked bread. I took a few years to figure gluten out and then decided to find ways without it:). I started playing with gluten free baking and am trying to perfect some good gluten-free and vegan yeast bread options. You can find some of my gluten-free loaves, dinner rolls, pretzels here.
For my guest post today, I wanted to keep things simple. The easy option in Indian food to avoid gluten is South Indian cuisine, filled with Dosas(crepes), Uttapams(Easy thick crepes/pancakes), Idlis(steamed cakes) and other breads/crepes made with various fermented lentil and rice batter combinations. A dosa post would be very long, so I decided to de-glutenize one of the quick dosa recipes, the rava dosa.
Thank you for having me over Leanne. Hope you all like this quick Dosa.
Rava dosa is a lacy crepe, usually made with a very thin batter of rice flour, semolina(cream of wheat) and all purpose flour if needed. This version has brown rice flour and cream of rice(Idli rava). The batter doesnt need to rest or ferment and can be instantly used. A video of how the lacy dosa is made here.
- 1 cup water
- ½ cup brown rice flour
- ¼ cup cream of rice (Idli rava )
- 1 teaspoon cumin seeds
- ⅓ teaspoon salt or to taste
- a generous pinch of asafoetida (hing) – optional
- 3-4 Tablespoons finely chopped cilantro
- 2 tablespoons finely chopped/grated ginger
- Oil as needed (I use organic canola or virgin coconut oils)
- In a bowl, add the rice flour, cream of rice, salt, cumin, asafoetida and water and whisk into a thin batter.
- Add the ginger, chili, cilantro and mix.
- Prepare a large non stick pan and heat on medium.
- When hot, add a few drops of oil and spread on the pan.
- Fill a ladle with the batter and drop/drizzle it on the hot pan to make a lacy crepe.
- To create the sprinkle effect, use a smaller ladle or ¼ cup batter at a time and drop it on the hot pan without creating thick or double layers.
- Drizzle a few drops on oil on the edges.
- Cook on medium heat until the edges start to leave the pan and look golden. 5-7 minutes.
- Fold and serve.
Get the flours and veggies ready…
Add to a bowl, flours, cumin, salt, asafoetida, water and mix well.
Add ginger, chili, cilantro.
Sprinkle batter onto a well heated non stick pan without making double layers.
Cook until the edges are golden and leave the pan.
This dosa tastes best when hot, so serve immediately.
Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free
Indian-spiced potato filling for dosa.
- 1 teaspoon oil
- 1/2 teaspoon mustard seeds
- 1 sprig curry leaves (7-8 leaves)
- 2 tablespoons split peas
- 1/2 medium onion chopped
- 1 green chili chopped or chili flakes to taste
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt or to taste
- 2 medium potatoes, chopped
- In a medium pan, add oil and heat on medium.
- After half a minute, add mustard seeds and let them start to crackle.
- Add curry leaves carefully and mix.
- Add the split peas, chili and onions and cook on medium-low heat for 4-6 minutes, stirring occasionally until golden.
- Add the turmeric and salt and mix,
- Add the potatoes, 2-3 Tablespoons of water, mix well, cover and cook on low heat for 12-14 minutes, stirring every 4 minutes until potatoes are done.
- You can also use boiled potatoes to reduce the cook time. Add boiled potatoes in the onion mixture. Cook for 2-3 minutes and serve.
Add oil, heat on medium, add mustard seeds, curry leaves
Add onions, chili peppers, split peas. Cook until golden
Add turmeric, coriander powder, salt.
Add potatoes, a few tablespoons of water. Cover and cook on low until potatoes are done.
For the coconut chutney recipe displayed in the previous image, see this recipe.