I have modified the recipe for the traditional Rava Dosa a bit to make it kidney friendly and so suitable for a renal diet that requires low potassium, low sodium and sometimes low phosphorous recipes.
When I was given the list for the ingredients and dishes that I could in a low potassium diet to meet the needs of dear one with chronic kidney disease (CKD), my joy knew no bounds when I saw Rava Dosa on that list. This is because this crispy lacy semolina pancake is a particular favourite in my home and it constitutes “normal” food that the whole family can enjoy.
While the traditional Rava Dosa is already low potassium, I adapted it further to minimise potassium as well as sodium without compromising on taste. For example, I have substituted salt with amchur and a greater quantity of dahi (and preferably, sour dahi). This combination gives the rava dosa a depth of flavour that helps overcome the lack of salt. It may be a small change but it goes a long way in helping people with kidney problems lead healthy and happy lives. This recipe does not compromise on taste, so that’s a blessing too. More importantly, this version of Rava Dosa in no less than any other and can be enjoyed by all.
I am trying to ensure that the kidney-friendly recipes can be used to cook food for all at home so that the whole family eats the dish. This can help reduce the feeling of being ill or deprived in the person to whom diet restrictions apply. 🙂
I am not a trained nutritionist. I am following the guidelines given to me by my renal dietician and it is working for my family. Please do ensure you adhere to the renal diet guidelines issued by your doctor and/or dietician.
Some More Kidney Diet Recipes
If you want more Indian recipes for kidney patients on a renal diet, do try my recipes for:
- Cranberry Pachadi | Cranberry Chutney
- Chena Murki: A Bengali Sweet
- Mor Kali | Mor Koozh
- Rice Roti | Tandalachi Bhakri | Pathiri
- Rice Roti Upma (Poha) | Kottu Pathiri
How to Make a Kidney-Safe, Crispy, Lacy Rava Dosa for an Indian Renal Diet
- Getting Started
- Crush 1/2 tsp jeera and 1 green chilli to a coarse paste. The green chilli is entirely optional.
- Crush 1/2 tsp jeera and 1 green chilli to a coarse paste. The green chilli is entirely optional.
- Make the Batter
- To a large bowl, add 1/4 cup rava (semolina), 1/4 cup rice flour, 1/4 cup dahi (yogurt, sour preferable), the green chilli-cumin paste, and 1 tsp Amchur (dried mango powder). If you can use barik rava or the thin version of rava that is normally used to make laddus.
- Mix well.
- Gradually add 1/2 cup water and mix well.
- Now set the batter aside for 30 minutes. This is to let the rava to soften, else you will have a grainy dosa.
- After 30 minutes, you will find that the batter has thickened because the rava has absorbed water.
- To this batter, add a little less than 1/2 cup water and mix well. The batter should be of a freely flowing consistency.
- Making the Rava Dosa
- First, grease the surface of a 10″ non-stick tava (pan) well with 1/4 tsp oil.
- Now, heat the pan till it is hot. If you put a drop of water on it, it should sizzle and evapourate. If you don’t heat it this high, the dosa will not be lacy and crispy but will be thick and sticky.
- When the pan is hot, pour 1/4 cup batter such that it covers the entire surface. Do not try to spread the batter; it will stick to the ladle and clump. You will find that the dosa surface will form holes as you pour the batter and this will give you a crisp and lacy dosa.
- Now, reduce the heat to medium.
- Let the dosa cook till the edges start to brown.
- Using a spatula loosen the dosa from the surface of the tava. Loosen the edges and gradually move to the centre.
- Finally, flip the dosa over and let it cook for 2 or 3 minutes.
- Repeat the process to make the other dosas.
- First, grease the surface of a 10″ non-stick tava (pan) well with 1/4 tsp oil.
- Serve this Kidney-Friendly Rava Dosa by itself or with Cranberry Chutney.
Recipe for Low Potassium, Low Sodium, Crispy, Lacy Rava Dosa for Kidney Patients
Rava Dosa: Low Potassium, Low Sodium Version for Indian Renal Diet for Kidney Patients
Equipment
- Bowl
- Measuring Cup
- Measuring Spoon
- Tava
- Turning Spatula
Ingredients
- 1/4 Cup Rava 40 gms
- 1/4 Cup Rice Flour 60 gms
- 1/4 Cup Dahi or Yogurt preferably sour
- 1 tsp Amchur
- 1 Cup Water
- 1/2 tsp Cumin
- 1 Green Chilli
Instructions
- Crush 1/2 tsp jeera and 1 green chilli to a coarse paste. The green chilli is entirely optional.
- To a large bowl, add 1/4 cup rava (semolina), 1/4 cup rice flour, 1/4 cup dahi (yogurt, sour preferable), the green chilli-cumin paste, 1 tsp Amchur (dried mango powder), and 1/4 tsp salt.
- Mix well.
- Gradually add 1/2 cup water and mix well.
- Set the batter aside for 30 minutes. This is to let the rava to soften, else you will have a grainy dosa.
- After 30 minutes, you will find that the batter has thickened because the rava has absorbed water.
- Gradually add a little less than 1/2 cup water and mix well. The batter should be of a freely flowing consistency.
- Grease the surface of a 10″ non-stick tava (pan) well with 1/4 tsp oil.
- Heat the pan till it is hot. If you put a drop of water on it, it should sizzle and evapourate.
- Using a cup, pour 1/4 cup batter such that it covers the entire surface. Do not try to spread the batter.
- Reduce the heat to medium.
- Let the dosa cook till the edges start to brown.
- Using a spatula loosen the dosa from the surface of the tava. Loosen the edges and gradually move to the centre.
- Flip the dosa over and let it cook for 2 or 3 minutes.
- Repeat the process to make the other dosas.
- Serve this Kidney-Friendly Rava Dosa by itself or with Cranberry Chutney.
Very Good
Thank you
what is rice flour? is it just grounding raw rice?
Finely ground raw rice. We typically wash rice and then air-dry in by spreading it on a cotton cloth. After an hour or two grind it to flour. If needed, sieve and grind any coarse bits left behind.