Gluten-Free Rava Dosa with Coconut Chutney

Name: Gluten-Free Rava Dosa with Coconut Chutney
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup Rava (Semolina); 1/2 cup Rice Flour; 2 tbsp Tapioca Starch; 1 tsp Cumin Seeds; 1 Green Chilies, finely chopped; 1 tsp Ginger, grated; 10 Curry Leaves; 2.5 cups Water; 1 tsp Salt; 2 tbsp Oil; 1 cup Fresh Coconut, grated; 2 Green Chilies; 1/2 inch Ginger; 1/2 tsp Cumin Seeds; 1/2 tsp Salt; 2 tbsp Water

A crispy and flavorful South Indian breakfast made with semolina (rava) and rice flour, offering a delightful gluten-free alternative to traditional dosa. Served with a refreshing coconut chutney.

35m4 servings

Contains wheat

280 cal|6g protein|40g carbs|10g fat|3g fiber

Ingredients

1 cup Rava (Semolina)
1/2 cup Rice Flour
2 tbsp Tapioca Starch
1 tsp Cumin Seeds
1 Green Chilies, finely chopped
1 tsp Ginger, grated
10 Curry Leaves
2.5 cups Water
1 tsp Salt
2 tbsp Oil
1 cup Fresh Coconut, grated
2 Green Chilies
1.27 cm Ginger
1/2 tsp Cumin Seeds
1/2 tsp Salt
2 tbsp Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1In a bowl, mix rava, rice flour, tapioca starch, cumin seeds, green chilies, ginger, curry leaves, and salt.
2Gradually add water to form a thin batter. Let it rest for 15 minutes.
3For the chutney, blend coconut, green chilies, ginger, cumin seeds, salt, and water until smooth.
4Heat a non-stick pan or griddle over medium heat. Grease lightly with oil.
5Pour a ladleful of batter onto the hot griddle, spreading it thinly and evenly.
6Drizzle oil around the edges of the dosa.
7Cook until the dosa turns golden brown and crispy, about 2-3 minutes per side.
8Serve hot with coconut chutney.

Substitutions

Wheat Flour → Tapioca Starch

Used to replace wheat flour for binding.

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.