September 3, 2012 by Leanne Vogel September 19, 2018
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.
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.
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.
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.