Gluten-Free Rava Dosa with Sambar

Ingredients

• 1 cup Rice Flour
• 1/2 cup Semolina (Sooji)
• 1/4 cup Tapioca Starch
• 1 small Onion
• 2 Green Chilies
• 1 teaspoon Cumin Seeds
• 1/4 teaspoon Asafoetida (Hing)
• 3 cups Water
• as needed Vegetable Oil
• 4 cups Sambar (Lentil Stew)

Instructions

1. 1In a medium bowl, combine the 1 cup Rice Flour, 1/4 cup Tapioca Starch, and 1/2 cup Semolina (Sooji). Add the finely chopped 1 small Onion, 2 finely chopped Green Chilies, 1 teaspoon Cumin Seeds, and 1/4 teaspoon Asafoetida (Hing) to the bowl.
2. 2Gradually whisk in the 3 cups of Water until you have a smooth, thin batter with no lumps. Let this batter rest for 30 minutes at room temperature to allow the ingredients to meld.
3. 3Place a flat non-stick griddle or pan over medium-high heat. Allow it to heat for 2-3 minutes until a drop of water sizzles and evaporates quickly. Drizzle about 1 teaspoon of Vegetable Oil onto the hot griddle and spread it evenly with a paper towel.
4. 4Pour one ladleful of the rested batter (about 1/2 cup) onto the center of the hot griddle. Immediately use the back of the ladle to spread the batter thinly in a circular motion, starting from the center and moving outwards to create a large, thin circle.
5. 5Cook the dosa for 2-3 minutes, or until the edges begin to lift slightly and the underside turns a golden brown color and appears crispy. Carefully fold the dosa in half using a spatula and slide it off the griddle.
6. 6Repeat the process with the remaining batter, adding a small amount of Vegetable Oil to the griddle between dosas if needed, and cooking each one until golden brown and crispy before folding and removing.
7. 7Serve the hot, crispy dosas immediately with the 4 cups of Sambar (Lentil Stew).

Substitutions

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