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 This Gluten free Rava dosa has brown rice flour and cream of rice(Idli Rava). The batter doesnt need to rest or ferment and can be instantly used. This 4 ingredient Dosa gets ready in 15 minutes!

Uttapams(Easy thick crepes/pancakes), The easy option in Indian food to avoid gluten is South Indian cuisine, filled with Dosas (crepes),(Easy thick crepes/pancakes), Idlis (steamed cakes) and other breads/crepe options made with various fermented lentil and rice batter combinations. I decided to de-glutenize one of the quick dosa recipes today. The Rava dosa. Traditional Rava Dosa is not gluten-free. This version uses rice flour and cream or rice( Idli rava)

1. The plain Rava in the Indian store is usually made of wheat/semolina/cream of wheat. Look for “Idli Rava” which is Cream of rice. Cream of rice is also easily available in regular grocery stores.

2. Hing/Asafoetida powder usually is diluted with some starch or fine flour, which can be wheat or rice based. Look at the contents to be sure. Pure asafoetida is available in crystal form which you can grind in a high powered grinder. You can skip the asafoetida in most recipes or substitute with onion powder for a similar taste.

3. The cream of rice will start to absorb the water if the batter is kept standing for long. Add a few Tablespoons of water if needed to get a thin consistency before making the next crepe.