Here’s an instant dosa recipe that my grandmom used to make, and which my mom and me religiously make too. No hassle of soaking pulses and dals and waiting overnight. This was made so often at home that I assumed it was a staple south Indian breakfast, until I found otherwise. So try away!
What you need:
- 1 cup semolina flour
- 1 cup rice flour
- 1 cup all-purpose flour
- 1 teaspoon cumin seeds
- Salt to your taste
- 3 cups water (if the batter turns out thick, add a little more water)
- Vegetable oil for brushing
Make it better: Add finely chopped onions, chopped green chillies, and chopped corainder leaves (cilantro) to make this instant dosa taste even better!
How you make it:
- Mix the flours, cumin seeds, and salt in a bowl.
- Add water and mix thoroughly till you get a smooth batter.
- Brush a nonstick skillet with oil and heat over medium-high heat. Don’t let the skillet get too hot.
- Take about half a cup of batter into a ladle and scatter it over the skillet. If you spread the batter by pressing down on the skillet the batter will stick to the ladle.
- Cook the dosa until the bottom of the dosa turns brown.
- Flip over the dosa with a wooden or rubber spatula and cook it on the other side for about a minute.
- Remove the dosa on to a plate.
- Serve with chutneys of your choice.
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Looks good! Will surely try this – love rava dosas. Thanks!
Oooh how many times have we done this Anu in mummy’s kitchen…In those early days when i used to pour a regular dosa instead of turning the ladle over the skillet, i used to rotate my bums instead
ROTFL!!!!!! Tuku, u got me cracking up!!!!
:):) Yes, those were the bum old days… LOL!