What is Gluten Free Rava Dosa?
A rava dosa is made from a quick batter of wheat and rice flour. Traditional dosas are made from fermented rice and lentil batter. This rava dosa is gluten free and uses all gluten free flours. The dosa is thin, large and crepe-like, with a texture that is soft and crispy at the same time. The color is often golden brown or cream. The flavor is mild and slightly salty and may be spicy. A rava dosa may have Indian spices added to it for flavor.
Ingredients
Rice flour is made by grinding the rice grain. Rice flour can be made using white or brown rice, though white rice flour is used far more frequently than brown rice flour. White rice flour is white and fine like a wheat flour, but has a coarser and drier texture. Rice flour made from glutinous rice has a much finer texture and is almost like a powder. White rice flour can be used for baked goods, as well as pan-cooked flatbreads. It is useful in many savory and sweet applications. The flavor is bland.
Brown rice flour is made from finely milled brown rice and is off white in color. Brown rice is a grain with a slightly nutty taste. The flour is fine, yet coarser than wheat flour and creates a dry quality in baked goods. It is best used in a mix of other flours. Its taste is mild and grain-like.
Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
Water is a substance and chemical compound made up of hydrogen and oxygen. It is clear, fluid, flavorless and odorless. Water is a necessity in nearly every aspect of life, including cooking, baking and hydrating the human body. Water can be served as a cold beverage, or at any temperature comfortable to the mouth and skin.
Ginger is a spice whose root is used in food around the world. The root is grown underground and has a hard body and thin beige skin. The root has many rounded and long shoots and is often fat. The flesh of the ginger is golden colored with a flavor that is earthy, spicy and bright. Ginger is made into tea, used in sauces, desserts and savory dishes.
Cumin is a spice used in many cuisines around the world. The seed which cumin is ground from, has a thin and long body with tapered ends. Cumin is just a few millimeters in length and has a light brown or tan tone, which can look a bit grey. The flavor is spicy, earthy and nutty.
Cilantro is a leafy herb with a thin green stalk and small, partially fringed green leaves that look similar to a three leaf clover. It has a distinct smell that is similar to a lime and a flavor to match that. In addition, it smells and tastes the same and has a strong flavor with a hint of greens. Due to a genetic trait, some people find that cilantro tastes like soap. This herb is used in many cuisines, particularly from Asia and Central and South America.
Asafoetida is a spice, commonly used in Indian cuisine. Asafoetida is sold as a powder and sometimes as a paste. Its smell is pungent and and its color is a pale yellow. The flavor lends to dishes and creates a satisfying taste that is similar to the effect that garlic and onions give in boosting the flavor of a dish.
Canola oil is a popular and readily available oil in America, due to its inexpensive price and neutral flavor. Canola oil comes from the rapeseed plant, the oil is pressed from the seeds and has a yellow color. It is a thin oil that is best for medium high heat, such as sautéing, though is commonly used for deep frying. Canola can be found in baked good, salad dressings, and a vast variety of food products.
