Instant Dosa Recipe
Instant Dosa is a thin, crispy, and delicious South Indian delicacy that is made using a fermented batter of rice and urad dal. This dish is a staple in South Indian households and is loved by people of all ages. The batter is poured onto a hot griddle, spread thinly, and cooked until crispy and golden-brown. It is then served hot with a variety of chutneys, sambhar, and other accompaniments.
Ingredients
- 300 grams Rice flour
- 75 grams suji / rava / semolina Rava/Sooji
- 200 grams Urad dal
- 500 ml Buttermilk
- 10 grams Salt
- 5 grams Cumin (Jeera) optional
- 5 grams Black pepper crushed, optional
- 1-2 green chillies finely chopped, optional
- 10 grams Ginger grated, optional
- 15 ml ghee / clarified butter
Instructions
Preparation
- Mixing the Flours: In a large mixing bowl, combine rice flour, semolina, and Urad dal.
- Adding Liquids: Pour the buttermilk into the flour mixture gradually, ensuring that no lumps are formed. Use a whisk to mix the ingredients thoroughly and achieve a smooth consistency.
- Spices and Seasoning: If you prefer a spicier version, add cumin seeds, crushed black pepper, finely chopped green chilies, and grated ginger. Mix well.
- Resting Time: Let the batter rest for a minimum of 20 minutes. This allows the semolina to soak up the buttermilk and swell, giving the dosa its unique texture.
Cooking
- Pan Selection: Use a non-stick pan or traditional iron griddle (Tawa) for best results. Place it on medium heat and let it become uniformly hot.
- Testing the Pan: Sprinkle a few drops of water on the pan. If they sizzle and evaporate quickly, the pan is ready.
- Greasing: Lightly grease the pan using a piece of cloth or a brush dipped in oil or ghee. This ensures that the dosa does not stick to the pan.
- Pouring the Batter: Take a ladle full of batter and pour it in the center of the hot pan. Quickly spread it in a circular motion to form a thin pancake.
- Cooking the Dosa: Drizzle a few drops of oil or ghee around the edges of the dosa. Let it cook on medium heat until the bottom is golden brown and crisp.
- Flipping: Gently use a spatula to loosen the edges and flip the dosa. Cook for another 1-2 minutes until the other side is also golden.
- Serving: Transfer the cooked dosa to a plate and serve hot.
Notes & Tips
- Consistency: The batter should be of pouring consistency but not too watery. If the batter is too thick, you can add a little more buttermilk or water to adjust.
- Variations: You can add finely chopped onions, coriander leaves, or grated coconut to the batter for a different flavor.
- Storing: If you have leftover batter, store it in the refrigerator. It should be good for a day or two. Ensure it's covered to prevent it from drying out.
- Accompaniments: Instant dosa pairs well with coconut chutney, sambar, or even a spicy tomato chutney.
Nutrition Information (Note: Approximate)
Nutrition Facts
Instant Dosa Recipe
Amount per Serving
Calories
510
% Daily Value*
Fat
9
g
14
%
Saturated Fat
3
g
19
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Cholesterol
14
mg
5
%
Sodium
1143
mg
50
%
Potassium
326
mg
9
%
Carbohydrates
92
g
31
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
13
g
26
%
Vitamin A
232
IU
5
%
Vitamin B1
0.4
mg
27
%
Vitamin B2
0.4
mg
24
%
Vitamin B3
4
mg
20
%
Vitamin B5
1
mg
10
%
Vitamin B6
0.4
mg
20
%
Vitamin B12
1
µg
17
%
Vitamin C
2
mg
2
%
Vitamin D
2
µg
13
%
Vitamin E
1
mg
7
%
Vitamin K
5
µg
5
%
Calcium
177
mg
18
%
Iron
3
mg
17
%
Magnesium
58
mg
15
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.