Allergens in Rava Dosa: gluten.
Ingredients
Quantities for 4.
- 1/2 cup, fine Rava
- 1 cup Rice Flour
- 1/4 cup Maidagives the lace its strength
- 1 tsp Cumin Seeds
- 1 tsp, coarsely crushed Black Pepper
- 2, finely minced Green Chilli
- 1 tsp, minced Ginger
- 1 sprig, finely chopped Curry Leaves
- 3 tbsp, chopped Coriander Leavesoptional
- 1 small, very finely chopped Onionoptional
- 4 cups Water
- 6 tbsp Neutral Oil
- to taste Salt
Cookware
tawa, stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Rest the batter 30 minutes so the rava swells; a fresh batter thickens on you halfway through cooking.
- The batter must be as thin as milk. Thinner than seems sensible. That is what makes the holes.
- Stir the batter from the bottom before every single dosa; the flours settle within a minute.
Method
- Whisk the rava, rice flour, maida and salt with 2 cups of water until completely lump-free.
- Stir in the cumin, pepper, chilli, ginger, curry leaves, coriander and onion.
- Add the remaining 2 cups of water and rest the batter 30 minutes.
- Check the consistency. It should run off the ladle in a thin stream like full-cream milk.If it coats the ladle at all, add more water. Thick batter gives a pancake, not lace.
- Heat the tawa until quite hot, then lower the heat to medium. A drop of water should vanish instantly.
- Pour the batter from a height in a ring around the outside, then fill the gaps with a few splashes.Pour, never spread. A spatula destroys the holes as they form.
- Drizzle a teaspoon of oil around the edge and over the middle.
- Cook undisturbed 2 to 3 minutes until the edges lift by themselves and the surface is dry and golden.Trying to move it early is how rava dosas tear.
- Flip and cook 45 seconds, or fold straight out of the pan if you like it very crisp.
- Wipe the tawa with half an onion between dosas and stir the batter before each pour.
Storage
The batter keeps 2 days refrigerated; re-thin with water before use. Cooked dosas do not keep. Eat them as they come off the pan.
Nutrition Good estimate
One serving of Rava Dosa (341 g) is about 447 calories, or 132 calories per 100 g.
Low protein: 7 g a serving, 6% of the calories
| Per serving341 g | Per 100 g | |
|---|---|---|
| Calories | 447 kcal | 132 kcal |
| Protein | 6.7 g | 2 g |
| Carbohydrate | 56.5 g | 17 g |
| of which sugars | 1.1 g | 0 g |
| Fibre | 3.1 g | 1 g |
| Fat | 21.7 g | 6 g |
| of which saturated | 2.3 g | 1 g |
| of which unsaturated | 18.1 g | 5 g |
Nearest database match used for curry leaves. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Dairy-free Indian recipes · Tamil Nadu recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.